You expect to see them in a simmering pot of stew, a bulky burrito or a spicy rice dish. But black beans in your dessert? It’s a foreign – even shocking – concept. Don’t let dinner visions sway you from trying these rich, decadent, bean-based truffle cookies. When combined with cocoa, coconut oil and natural sweeteners like pure maple syrup and vanilla, those petite protein powerhouses go completely undetected, creating a healthy, chocolaty treat you won’t be able to resist.
¼ cup + 2 Tbsp. gluten-free dark buckwheat flour
2 cups cooked black beans
1 Tbsp. chia seeds
¼ cup unsweetened cocoa powder
1 tsp. vanilla extract
¼ cup coconut oil (melted)
1/3 cup maple syrup or agave
¼ cup vegan mini chocolate chips
½ tsp. sea salt
- Preheat oven to 350 degrees F.
- In a food processor, combine black beans, coconut oil, vanilla and maple syrup (or agave) and puree until smooth. Pour in remaining ingredients (except chocolate chips) and blend until well mixed.
- Transfer dough to a large mixing bowl and stir in chocolate chips.
- On parchment-lined baking sheet, arrange mounds of cookie dough (about 3 tablespoons for large cookies or 1 tablespoon for small cookies). Coat bottom of glass or cup with coconut oil and use to press cookies flat (to ½” thickness).
- Bake cookies for 8 minutes, then transfer to wire rack to cool.
- Store cookies in airtight container for up to 1 week in the refrigerator.