Black bean chocolate chip cookies- Gluten Free
Quite possibly the best black bean chocolate chip cookies you will ever taste.
What can I say about these Black bean chocolate chip cookies? OMG…These are soft, taste like chocolate and are just awesome. I was really skeptical but I am super glad I got to make them.
Who knew you could use black beans and make cookies? This is just genius. For sure, this is not the last time I going to make these cookies. Maybe next time I will add some cherries or nuts, will see.
I hope you make these Black bean chocolate chip cookies. Let me know if you do.
On another note, I live in NJ and was here when Sandy hit. Fortunately enough we did not get any flooding or lost power. We are not only lucky but are grateful to have made it out OK. Our hearts go out to the people of NY and NJ that have been affected.
Enjoy!!
On the left picture you can see the ingredients right before being blended. The right picture is the mousse consistency result. After most of the ingredients are well incorporated and blended add the chia seeds and chocolate chips and with a spatula mix them into the batter.
With a spoon, or your finger, flatten the cookies on the cookie sheet before placing them in the oven, just like in the left picture.
PrintBlack bean chocolate chip cookies- Gluten Free
Yield: 16 cookies
Ingredients:
15.5 oz cooked black beans, drained and taped dry
2 tbsp olive oil (or coconut oil)
2 tbsp peanut butter
2 tsp vanilla extract
2 tbsp soy milk (or any milk)
1/2 cup unrefined sugar
1/4 cup cacao powder
2 tbsp buckwheat flour
1 tsp aluminum free baking powder
1/4 tsp cinnamon
1/4 cup dark chocolate chips
1 tbsp chia seeds, optional
Directions:
Preheat oven to 350°F. Lined two cookie sheets with parchment paper and set aside.
In a food processor add all the ingredients except chocolate chips and chia seeds. Blend until smooth. The batter should be similar to a thick mousse. Add chocolate chips and chia seeds and incorporate into the batter (don't use the food processor for this though)
Using a spoon or cookie scoop place 16 dollops of batter on the cookie sheets. Use a spoon to flatten the cookies into round shapes like in the pictures.
Bake for 20 minutes (they should still be a little soft when you remove them from the oven). Set a side a few minutes before transferring them to a wire rack to cool completely.
Adapted from green kitchen stories
Nutrition facts calculated based on the recipe giving 16 cookies.
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
Oh my! I was so excited to find your blog today! Thank you for such a yummy, gluten free cookie recipe! I am brand new to the blogging world, and always searching for GF recipes to try. If you are interested, you can learn more about my allergen free blog at http://www.eatingfreely.net/
Thanks again! Stephanie :D
Glad to hear that you are safe! These cookies look wonderful! I think I may be able to get my husband to try them, too! ;)
I am so glad that you and your family is doing fine. My prayers goes out to those affected by Sandy.
I am always intrigued by the use of beans in baked goods such a great fat and calorie replacement. the best part is lot of times people cant tell a difference :) I made a cake with kidney beans and it turned out delicious.http://www.foodpleasureandhealth.com/2012/08/chocolate-mint-cake-with-secret.html
now this post totally inspired me to make cookies..
Yum! You read my mind…I was thinking about making the black bean brownies this weekend, but these have stolen the spotlight!
Dixya,
thanks for your concern. We are super lucky because none of my friends have electricity and they have been like that since the storm. It is getting bad because people are fighting at the pumps for gas and the supply is low. I just don’t know how much longer they can sustain this.
The cookies are awesome. I am going to make another version soon and include it in the e-book, I am so excited!!
Bianca,
either one is good. I suggest you try both :-)
Thanks for visiting my blog!!
I’m happy that you’re okay! That’s very good news.
These certainly look interesting. I’m skeptical but I trust you. :) I wish I had someone in my life who could just sneak me one of these black bean things and not tell me what was in it!
Looking fantastic..awesome recipe!
You are very fortunate you didn’t lose power.. so many folks in the area did and all my family did, including myself. LUCKY LUCKY! :)
And on another note, your cookies look amazing. I have yet to bake wtih black beans and all.. I just need a large crowd to feed else I’ll end up eating them all.
You know I’ve been scared of black beans in sweet baked treats but these actually look so good. I’m scared but I want to try them! Lol.
I made these today, but only used 1/4 cup honey instead of the sugar and they were SO GOOD!!! I had to lick the spoon several times after spooning dollops onto the baking sheet. Thanks for the awesome recipe!
I’m so intrigued by these! I just wonder, how many cookies are in a serving? I know the facts are calculated as if you made 16 cookies but the big kicker is how many cookies you can have for that caloric price :) Also, any suggestions for a substitute for Buckwheat flour? I’m not sure I’ll be able to find some. I have flaxseed meal. Would that work?
Christina,
one cookie is one serving. If you are gluten free quinoa flour is a good substitute. You can do a 1:1 ratio. Rice flour is also another alternative. Thanks for visiting.
Can I use another flour instead of the buckwheat? I want to make these and I don’t have buckwheat at this point.
You can use brown flour but even almond flour I think will work too! Thanks for visiting my blog!
Seeing this recipe was like a dare, had to do it! They are delicious! My husband thought they tasted a bit ‘healthy,’ and my son said, ‘definitely “gluten-free,” a bit green beany, but yummy!’ Everyone is eating them with gusto, even hubby wants more. I haven’t told them the cookies are mostly black beans, though. That will be fun :) I used oat flour and regular sugar. Thank you so much for sharing this!
Sure thing. I am so glad they liked them and that there are fooled thinking they are almost regular cookies :-). Thanks so much for leaving some feedback and for visiting my blog!
I love chocolate cookies specially gluten free..!
how long do they last if not in the fridge?
I am not sure but I would say at least 3-4 days. Just keep them on an air tight container :-) Thanks for visiting.
We have a peanut allergy in the house. Should I just omit the pb or would you suggest I use something in place. They look delish.
Oh boy sorry for the delayed response :-( I think you should be totally fine omitting it since it is only two tbsp. Thanks for visiting my blog!
Can you freeze these successfully?
I am sure you could however I have not tried it before. Thanks for visiting my blog.
delicious!