Chocolate Black Bean Truffle Cookies

Allison Day

by | Updated: February 9th, 2018 | Read time: 1 minute

You expect to see them in a simmering pot of stew, a bulky burrito or a spicy rice dish. But black beans in your dessert? It’s a foreign – even shocking – concept. Don’t let dinner visions sway you from trying these rich, decadent, bean-based truffle cookies. When combined with cocoa, coconut oil and natural sweeteners like pure maple syrup and vanilla, those petite protein powerhouses go completely undetected, creating a healthy, chocolaty treat you won’t be able to resist.

Chocolate Black Bean Truffle Cookies

Chocolate Black Bean Truffle Cookies

Ingredients

¼ cup + 2 Tbsp. gluten-free buckwheat flour
2 cups cooked black beans
1 Tbsp. chia seeds
¼ cup unsweetened cocoa powder
1 tsp. vanilla extract
¼ cup coconut oil (melted)
1/3 cup maple syrup or agave
¼ cup vegan mini chocolate chips
½ tsp. sea salt

Directions

  1. Preheat oven to 350 degrees F.
  2. In a food processor, combine black beans, coconut oil, vanilla and maple syrup (or agave) and puree until smooth. Pour in remaining ingredients (except chocolate chips) and blend until well mixed.
  3. Transfer dough to a large mixing bowl and stir in chocolate chips.
  4. On parchment-lined baking sheet, arrange mounds of cookie dough (about 3 tablespoons for large cookies or 1 tablespoon for small cookies). Coat bottom of glass or cup with coconut oil and use to press cookies flat (to ½” thickness).
  5. Bake cookies for 8 minutes, then transfer to wire rack to cool.
  6. Store cookies in airtight container for up to 1 week in the refrigerator.