Double Chocolate Vegan Black Bean Cookies made with just six simple ingredients. These healthy cookies are gluten-free, dairy-free, egg-free and entirely flourless. Blend them in a food processor or high-speed blender for a rich, fudgy dessert with minimal effort.
If you follow this site you’ve probably seen bean-based desserts before—brownies, cookies and even banana bread made with black beans or chickpeas. After the success of the 6-Ingredient Vegan Peanut Butter Chickpea Cookies, a black bean cookie was inevitable. These are the result.
These Double Chocolate Vegan Black Bean Cookies are:
- Gluten-free and grain-free
- Dairy-free
- Refined sugar-free
- Egg-free
- Oil-free
- Flourless
- Extremely moist, fudgy and perfectly textured
Think of these as the love child of a cookie and a brownie: intensely chocolatey, dense and decadently moist. The recipe is also versatile—you can eat the mixture as edible cookie dough, bake it as cookies, or turn it into single-serve brownies.
Ingredients for Black Bean Cookies
Black Beans: The base of the cookies. Use one 15-ounce can (about 1 ¾ cups cooked beans if using dried). Rinse well and pat dry with a paper towel to remove excess moisture—slight dampness is acceptable.
Peanut Butter: Acts as the binder in place of eggs while adding flavor. Use well-stirred peanut butter; regular (not overly oily) varieties work best.
Pure Maple Syrup: A liquid sweetener that replaces refined sugar. Agave or coconut nectar can work as substitutes—just use a liquid sweetener.
Raw Cacao or Unsweetened Cocoa Powder: Provides the chocolate flavor and helps the dough come together. Raw cacao gives a deeper flavor, but unsweetened cocoa is fine.
Baking Powder & Sea Salt: Baking powder provides lift and sea salt enhances flavor—both are important.
Chocolate Chips: For extra decadence. Use dairy-free chips for a vegan result and sugar-free chips if you want fewer carbs.
How to Make Double Chocolate Vegan Black Bean Cookies
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Drain and rinse the black beans thoroughly in a colander. Pat them dry with a paper towel—removing excess water helps the dough come together.
Add all ingredients except the chocolate chips to a food processor or blender. Process until a smooth, thick dough forms, stopping as needed to scrape down the sides. The dough should be cohesive and free of large clumps.
Fold the chocolate chips into the dough so they’re evenly distributed.
Portion the dough—about ½ to ⅔ cup per cookie—into balls, then press each ball into a disc. These cookies won’t spread while baking, so shape them beforehand. Optionally press extra chocolate chips on top.
Bake on the prepared sheet for 8–10 minutes, until the cookies have set and developed small surface cracks.
Remove from the oven and let the cookies cool for at least 20 minutes before serving—this resting time allows them to firm up. If you can’t wait, they’re delicious even warm and spoonable.
Eat as Edible Cookie Dough
If raw dough is your favorite part, enjoy it straight from the processor—there are no raw eggs, so the mixture is safe to eat. Roll into small balls for a quick snack.
Turn This Recipe into Single-Serve Brownies
For spoonable, brownie-like treats, divide the dough into oven-safe ramekins and bake at 350°F for 8–10 minutes. Serve warm with a scoop of dairy-free ice cream for an indulgent dessert.
Recipe Adaptations
- Swap garbanzo beans (chickpeas) for black beans if preferred.
- Use well-stirred almond butter instead of peanut butter—avoid overly oily or separated nut butters, which can make the cookies fragile.
- Add chopped nuts, white chocolate chips or shredded coconut for variety.
Quick Recipe Summary (serves 8 large cookies)
- Prep: 15 minutes
- Cook: 8 minutes
- Total: 23 minutes
- Calories (approx.): 198 per cookie
Enjoy these double chocolate black bean cookies as a satisfying, lower-effort dessert that still feels indulgent. They’re an easy way to add protein and fiber to a sweet treat while keeping things vegan and flourless.