Black Bean Cookies (All Chocolate, No Bean Taste)

These black bean cookies give you rich chocolate flavor, a soft brownie-like texture, and extra fiber—all with simple pantry ingredients and no bean taste.

For more ways to satisfy a chocolate craving, try our date brownies, banana chocolate muffins, avocado chocolate mousse, or chocolate oatmeal no-bake cookies.

Black bean cookies with cracked tops and visible chocolate chips.

Why you’ll love our black bean cookies!

These black bean cookies have a rich chocolate flavor and a soft, almost brownie-like center—and you can’t taste the beans at all. 🍫 If you enjoy a tender chocolate cookie, there’s a lot to like about this simple batch.

Black beans add fiber and some plant-based protein, along with the moisture that keeps these cookies soft. They won’t turn crisp or crunchy; instead, you get a delicate texture with melted chocolate chips throughout. 🌱

Louise and I love them as a wholesome snack when we need a little pick-me-up. Cocoa powder and dark chocolate give them plenty of chocolate flavor, while everyday pantry ingredients keep the recipe practical and affordable.

The food processor does most of the work, and there’s no rolling or shaping needed—just spoon the batter onto your baking sheet. They keep well in the fridge and freeze well, too, so you can save a few for another day. ❄️

P.S. For another homemade snack to keep on hand, try our peanut butter banana muffins, almond flour blueberry muffins, or healthy banana nut muffins.

Ingredients

Full ingredients and substitutions are in the recipe box below.

Black beans, egg, brown sugar, flour, cocoa, oil, vanilla, and chocolate chips.

Black beans: Create the soft, brownie-like texture without a noticeable bean flavor. Since this is the main ingredient I can’t recommend any substitutions.
Dark chocolate chips: Add pockets of melted chocolate. Substitute chopped dark chocolate, semisweet chips, or milk chocolate for sweeter cookies.
Unsweetened cocoa powder: Provides the chocolate base. Natural or Dutch-process cocoa powder works here.
Egg: Helps bind the cookies. A flax egg may work, but expect softer, more fragile cookies; this substitution hasn’t been tested.
Brown sugar: Use packed light or dark brown sugar for sweetness and moisture. Substitute coconut sugar or white sugar, which may slightly change the texture.
Vegetable oil: Use neutral avocado or canola oil. Mild olive oil or melted butter also works.
Vanilla extract: Rounds out the chocolate flavor. Substitute a little espresso powder for a deeper chocolate taste.
All-purpose flour: Gives the cookies structure. Substitute oat flour, finely blended rolled oats, or a measure-for-measure gluten-free flour blend.
Baking powder: Adds a little lift.
Salt: Balances sweetness and brings out the chocolate flavor. Use fine sea salt or regular table salt. For a finishing touch, sprinkle a few flaky salt crystals on top.

Close-up of a chocolate cookie’s soft center and melted chocolate chips.

How to Make Black Bean Cookies

Step 1: Blend the beans

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

Drain and rinse a can of black beans. After rinsing, let excess water drain away well. Add the drained and rinsed black beans, egg, brown sugar, oil, and vanilla to a food processor. Blend until completely smooth, scraping down the sides as needed. Take your time here so no bean pieces remain.

Step 1 Black beans blended smooth with egg, brown sugar, oil, and vanilla.

Step 2: Mix the batter

Add the flour, cocoa powder, baking powder, and salt. Pulse just until combined, then fold in the chocolate chips.

The batter should be thick and soft.

Step 2 Thick chocolate batter with chocolate chips stirred through.

Step 3: Spoon onto the baking sheet

Use two spoons to divide the batter into 12–13 portions on the prepared baking sheet. Scoop with one spoon and use the other to push the batter onto the parchment, leaving space between cookies.

The batter is too soft to roll or shape. If you like, top each cookie with a tiny pinch of flaky salt.

Step 3 portions of chocolate batter placed onto parchment paper.

Step 4: Bake and let cool

Bake for 12–13 minutes, until the cookies look slightly puffed with small cracks on top. The edges should look set, while the centers remain slightly soft.

Let the cookies cool completely on the baking sheet before moving them. They’re fragile while warm and firm up as they cool, keeping their soft texture.

Step 4 - Baked cookies with puffed, cracked tops.

Tips

Drain the beans thoroughly. After rinsing, let excess water drain away before blending. Extra liquid can make the batter too runny.
Blend until completely smooth. Scrape down the food processor and check for bean pieces before adding the dry ingredients. A smooth bean mixture gives the cookies a more even texture.
Don’t add extra flour to make firm cookie dough. This batter is supposed to be thick but spoonable. Adding extra flour can make the cookies heavier and less brownie-like.
Keep the portions similar in size. Divide the batter into 12–13 cookies so they bake evenly within the suggested time.
Watch the edges for doneness. They should look set, while the centers remain slightly soft. These cookies are meant to stay tender; baking longer won’t give them a traditional crunchy texture.
Let them cool completely before moving. They’re fragile straight from the oven and firm up as they cool. Leave them on the baking sheet until you can lift them without breaking.

Frequently Asked Questions

Can you taste the black beans?

No—the cocoa powder and chocolate chips give these double chocolate cookies their rich flavor. Blend the beans completely smooth so no pieces remain.

Why are my cookies soft?

That’s the intended texture. Black beans add moisture, making these closer to brownie cookies than crisp cookies. Let them cool completely before judging the texture, as they firm up while cooling.

What should the batter look like?

The batter should be thick and soft, rather than firm like regular cookie dough. Use one spoon to scoop it and a second to help push it onto the baking sheet. There’s no need to roll or shape it.

Can I make these cookies gluten-free?

Yes. Use oat flour or finely blended rolled oats instead of all-purpose flour. Choose certified gluten-free oats if needed, and check the labels on your other ingredients.

How to store black bean cookies?

Let the cookies cool completely, then refrigerate them in an airtight container. Place parchment paper between layers to keep them from sticking.

For freezing, arrange the cooled cookies in a single layer and freeze until firm, then transfer to a freezer-safe container or bag. Thaw in the fridge or at room temperature before eating.

If you try this black bean cookies recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.