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–+ servings
Dark chocolate black bean cookies on parchment paper

Black Bean Cookies (All Chocolate, No Bean Taste)

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 13 cookies
Author: Nico Pallotta

  • 1 can black beans 15 oz / 400 g can – drained and rinsed
  • 1 large egg
  • ½ cup (100 g) brown sugar
  • 2 tablespoons (25 g) vegetable oil neutral, like avo oil or canola
  • 1 teaspoon vanilla extract
  • ⅓ cup (50 g) all-purpose flour or oat flour or blended rolled oats
  • ¼ cup (20 g) unsweetened cocoa powder
  • 1 teaspoon (4 g) baking powder
  • ¼ teaspoon salt
  • ½ cup (90 g) dark chocolate chips

  • Blend the beans: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
    Drain and rinse 1 can black beans. Add them to a food processor with 1 large egg, ½ cup brown sugar, 2 tablespoons vegetable oil, and 1 teaspoon vanilla extract. Blend until completely smooth, stopping to scrape down the sides as needed.
    Step 1 Black beans blended smooth with egg, brown sugar, oil, and vanilla.
  • Mix the batter: Add ⅓ cup all-purpose flour, ¼ cup unsweetened cocoa powder, 1 teaspoon baking powder, and ¼ teaspoon salt. Pulse just until combined.
    Stir in ½ cup dark chocolate chips with a spoon or spatula. The batter should be thick and soft.
    Step 2 Thick chocolate batter with chocolate chips stirred through.
  • Shape the cookies: Use two spoons to drop 12–13 portions onto the prepared baking sheet, leaving space between them. Top with a tiny pinch of flaky salt, if desired.
    Step 3 portions of chocolate batter placed onto parchment paper.
  • Bake and 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.
    Soft chocolate cookies with gently cracked tops in natural light.
Substitutions
  • Black beans –> No recommended substitution.
  • Dark chocolate chips –> Chopped dark chocolate, semisweet chips, or milk chocolate.
  • Unsweetened cocoa powder –> Natural or Dutch-process cocoa powder.
  • Egg –> Flax egg, untested; expect softer, more fragile cookies.
  • Brown sugar –> Coconut sugar or white sugar; texture may change slightly.
  • Vegetable oil –> Avocado oil, canola oil, mild olive oil, or melted butter.
  • Vanilla extract –> A little espresso powder for deeper chocolate flavor.
  • All-purpose flour –> Oat flour, finely blended rolled oats, or measure-for-measure gluten-free flour.
  • Baking powder –> No substitution.
  • Salt –> Fine sea salt or table salt; optional flaky salt on top.
 
Tips
  • Drain well: Extra water makes the batter runny.
  • Blend smooth: Leave no bean pieces.
  • Skip extra flour: The batter should stay thick and spoonable.
  • Portion evenly: Make 12–13 similar-sized cookies.
  • Don’t overbake: Look for set edges and slightly soft centers.
  • Cool completely: Leave on the baking sheet to firm up.
  • Store for later: Refrigerate cooled cookies in an airtight container or freeze.
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