These cookies were a complete accident. A complete and total chocolate-y, rich, fudgy, accident.
After making a big batch of black beans and then tortilla soup this week, I had exactly a cup and a half of cooked black beans left over. What to do, what to do? I thought, hmm… black bean brownies haven’t happened in a while around here. I had dark chocolate galore (chips and bars), but not enough cocoa powder, so at first I thought brownies were not going to happen at all. Which made me sad. For a minute. Then I started dreaming up brownies made with melted dark chocolate and well, then I perked right up. Dark chocolate brownies… make that double dark chocolate… and hey, how about flourless? The wheels started turning.
After scouring dozens of vegan and non-vegan recipes, I scribbled down notes and came up with my plan.
- No flour or grains
- No oil
- Melted dark chocolate instead of cocoa powder
- Vegan, of course
- And, most importantly, includes a can’s worth of black beans
After I churned all of my test recipe ingredients in the food processor, I prepped my trusty 8×8 baking pan and was about to scrape out the dough, when I noticed that the dough was a tad thicker then I anticipated. I was contemplating this predicament when I got a text from our new friend, a lady who runs a daycare several blocks from our house. We’re going to the park, do you think you might come? That’s right, my daughter has befriended an entire daycare, that’s just the kind of kid she is, and we meet up with them for playdates. We’ve also brought her to the daycare for appointments or days when I pick up weekday shifts at work. I’m truly so thankful to have met her at the park, and when we get a chance to play with “the kids” we go! So into the fridge went the bowl of the food processor, off went the oven, on went our shoes, and out the door we went to the park about a block away. The brownie testing would have to wait.
When we got back home about an hour later, the batter/dough was thicker and stiffer than ever, and I considered baking it in a muffin tin. Then I had an even better idea. Why not roll the dough into balls to be baked as chunky, pudgy, fudgy brownie cookies? Voila! Perfectly portioned, only 8 ingredients, super easy and quick to make, and just as fudgy and rich as traditional brownies. We hope you love these thick cookies as much as we do! I can’t think of a better way to use leftover black beans 🙂
Double Dark Chocolate Black Bean Brownie Cookies – Vegan, Flourless, Gluten Free, Grain Free, Oil Free
Prep time: 10 minutes Bake time: 8 -10 minutes
- 1 1/2 cups of cooked black beans or a 15 oz can of sodium free black beans, rinsed and drained well
- 1/2 heaping cup + 1/3 cup dark chocolate chips (or chopped dark chocolate bar), divided (I love these)
- 1/3 cup coconut sugar (or other granulated sweetener)
- 1/4 cup natural peanut butter (unsalted)
- 2 tbsp ground flaxseed
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp sea salt
Melt 1/2 cup of the chocolate chips in the microwave or in a double boiler. Add the black beans, melted chocolate, and remaining ingredients to the bowl of your food processor. Process until completely smooth, then add the 1/3 cup of remaining chocolate chips and pulse or stir in until well-distributed. Chill the dough in the fridge for about 30 min – 1 hour; you want to be able to scoop and roll the dough.
Pre-heat oven to 350 F and line a baking sheet with parchment. Scoop out heaping tablespoons of dough and roll into balls and slightly flatten with the pan of your hand, or leave as balls for a super thick cookie. Bake for 8 – 10 minutes, then cool for 10 minutes (or longer) before eating. Taking the cookies out while they’re still soft but slightly browned on the bottom will allow them to firm up perfectly while remaining fudgy on the inside. Enjoy!