I’ll be the first to admit that I was a massive skeptic when it came to black bean brownies and cookies. But after seeing so much hype and hearing rave reviews, I decided to bite the bullet and attempt them for myself. And while in most cases I hate admitting that I’m wrong, I will happily admit I was wrong in this instance. Because wow, these are amazing (if I do say so myself)!
These black bean cookies are so delicious that you won’t even notice the black beans or lack of refined flour, sugar and butter. They’re crunchy around the edges, but dense and fudgey in the middle. The coffee works to mute the flavour of the black beans, so I wouldn’t recommend skipping this ingredient. And be sure to process the batter very well! There’s nothing worse than lumps of beans through your cookies.
I worked in collaboration with ‘The Chocolate Yogi’ for this recipe. You can buy their delish chocolate HERE.
- 1 can black beans, drained and rinsed (Be sure to rinse the beans thoroughly)
- Egg replacer equivalent to 2 eggs
- ¼ cup apple puree*
- 2tsp vanilla extract
- 2tbsp freshly brewed coffee
- ¾ cup raw cacao powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup coconut sugar (You may need more depending on your taste)
- 1 x 35g bar dark chocolate, chopped (I used The Chocolate Yogi’s ‘Astral’ dark vegan chocolate bar)
- Preheat oven to 180 degrees Celsius and line a baking tray with baking paper.
- In a high speed blender or food processor, add all of the ingredients beside the chocolate. Blend until smooth.
- Stir through the chopped dark chocolate.
- Spoon heaped tablespoons of the mixture onto baking paper and form cookie shapes. The batter may be runny, but it’ll firm up in the oven.
- Bake for approximately 25 minutes or until the top springs back when pressed gently. These will firm up as they cool.
- Remove from the oven and allow to cool completely before serving.
Store in the fridge or freezer.
NOTE: These are also delicious as brownies. Simply pour the mixture into a lined brownie tin instead of forming into cookies.
* For some reason, store bought apple puree or ‘apple sauce’ here in Australia is packed full of sugar, which I am not a fan of at all. This may sound strange, but I buy baby food apple puree! (Apple, pear and cinnamon baby puree works well too in this recipe.) Most of the baby food brands at Coles and Woolworths contain only pureed fruit and/or vegetables so I’d recommend getting your hands on some pureed apple baby food instead of the sugar filled stuff! (Plus its often a lot cheaper too.)