Okay, amiga, buckle up because I’m about to drop a flavor bomb on your taste buds! I’m talking about Double Chocolate Vegan Black Bean Cookies that are so ridiculously good, they’ll make you question everything you thought you knew about healthy-ish desserts. The first time I made these, I swear the kitchen smelled like a chocolate factory exploded in the best possible way. What really makes these cookies stand out is their rich, fudgy texture – a total surprise considering what goes into them.

Let me tell you, perfecting this recipe was a journey! There were deflated cookies, crumbly cookies, and cookies that tasted… well, too healthy. But then, BAM! I tweaked one little thing (hint: it involves a secret ingredient ratio) and suddenly, I had Double Chocolate Vegan Black Bean Cookies that were worthy of a Cuba Queen celebration. Get ready to ditch the guilt and embrace the deliciousness, because these aren’t your grandma’s cookies – unless your grandma is a total flavor rebel!

As Cuba Queen, I’m all about bold flavors and unexpected twists. This recipe is no exception! These Double Chocolate Vegan Black Bean Cookies prove that you can have your cake (or cookie!) and eat it too, without sacrificing taste or texture. Get ready to experience a symphony of chocolatey goodness that will leave you saying, “Holy moly, Quinn, you’ve done it again!” Now, let’s get our aprons on and bake some magic!

INGREDIENTS You Need For Double Chocolate Vegan Black Bean Cookies

This Double Chocolate Vegan Black Bean Cookies ingredient list is SHORT but mighty! We’re talking simple ingredients that pack a serious flavor punch. Don’t let the black beans scare you; they’re our secret weapon for creating a super fudgy, decadent texture.

1 (15-ounce) can black beans, rinsed and drained: The base of our Double Chocolate Vegan Black Bean Cookies! Make sure they’re well-rinsed to get rid of any… beany-ness.
1/2 cup rolled oats: These add a subtle chewiness and help bind everything together. Opt for gluten-free if needed to make these gluten-free black bean cookies.
1/4 cup unsweetened cocoa powder: Go for a high-quality cocoa powder for the best, most intense chocolate flavor.
1/4 teaspoon salt: Enhances the sweetness and chocolate flavor.
1/2 teaspoon baking soda: For a little lift.
1/4 cup maple syrup: Our natural sweetener. Use the real deal for the best taste!
2 tablespoons coconut oil, melted: Adds moisture and helps create a chewy texture.
1 teaspoon vanilla extract: A must for any great cookie recipe.
1/2 cup vegan chocolate chips: Because what’s a Double Chocolate Vegan Black Bean Cookies without extra chocolate? Use your favorite brand!

Here’s the Double Chocolate Vegan Black Bean Cookies game-changer that will blow your mind: espresso powder! Just a teaspoon will deepen the chocolate flavor and make these cookies absolutely irresistible. You can find the best ingredients for this Double Chocolate Vegan Black Bean Cookies at most grocery stores, but don’t be afraid to hit up your local health food store for the best quality cocoa powder and chocolate chips. And if you are trying to stick to a budget then you can use store-brand chocolate chips.

Pro-tip: store your cocoa powder in an airtight container in a cool, dark place to keep it fresh and flavorful. Nobody wants bland Double Chocolate Vegan Black Bean Cookies! And remember, fresh ingredients equal a better final product.

STEP-BY-STEP INSTRUCTIONS

Alright, flavor adventurers, let’s get down to business! Here’s how we’re going to transform these simple ingredients into mind-blowing Double Chocolate Vegan Black Bean Cookies. Don’t stress – your cookies are going to be incredible.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This is a must for easy cleanup and prevents the Double Chocolate Vegan Black Bean Cookies from sticking.
In a food processor, combine the rinsed and drained black beans, rolled oats, cocoa powder, salt, and baking soda. Process until smooth. You want a nice, even consistency, so don’t be afraid to scrape down the sides of the food processor a few times.
Add the maple syrup, melted coconut oil, and vanilla extract to the food processor. Process again until everything is well combined and the batter is smooth and creamy. This is where your Double Chocolate Vegan Black Bean Cookies starts to come together!
Stir in the vegan chocolate chips. You can do this by hand or pulse them in the food processor a couple of times. Just be careful not to over-process, or you’ll end up with chocolate dust!
Drop by rounded tablespoons onto the prepared baking sheet. Leave a little space between each cookie.
Bake for 12-15 minutes, or until the edges are set and the centers are slightly soft. Your Double Chocolate Vegan Black Bean Cookies should look and smell like chocolate heaven!
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This is important because they’ll firm up as they cool.

Here’s where most people mess up their Double Chocolate Vegan Black Bean Cookies – but not you! Don’t overbake them! Slightly underbaked is better than dry and crumbly. Pro tip for Double Chocolate Vegan Black Bean Cookies perfection: use a cookie scoop to ensure even sizes and baking. In my kitchen, these Double Chocolate Vegan Black Bean Cookies take exactly 13 minutes to bake to perfection. And while your Double Chocolate Vegan Black Bean Cookies are working their magic, grab your camera – this is Instagram gold!

PRESENTATION

Okay, you’ve baked the Double Chocolate Vegan Black Bean Cookies… now it’s time to make them look as amazing as they taste! Presentation is key, amiga!

These Double Chocolate Vegan Black Bean Cookies absolutely slays at dinner parties! Picture this: a platter piled high with these chocolatey delights, served alongside a scoop of dairy-free vanilla ice cream and a drizzle of chocolate sauce. People absolutely lose their minds when I serve this Double Chocolate Vegan Black Bean Cookies at potlucks. For a change of pace, have you tried our Butternut Squash and Black Bean Enchilada Skillet?

For a simple yet elegant presentation, arrange the Double Chocolate Vegan Black Bean Cookies on a pretty plate and dust them with a little extra cocoa powder. Or, get fancy and create a cookie tower! A drizzle of melted vegan chocolate or a sprinkle of sea salt adds a touch of sophistication.

These Double Chocolate Vegan Black Bean Cookies are perfect for a cozy night in, a celebratory brunch, or even a quick and easy dessert after dinner. And the best part? They’re so good, no one will ever guess they’re packed with healthy black beans!

If you have any leftover cookies (which is a big IF!), crumble them over vegan ice cream or use them as a base for mini cheesecakes. Or you could even make a Double Chocolate Vegan Black Bean Cookies “pizza” with a layer of chocolate ganache and your favorite toppings!

For a festive twist, try adding a pinch of cinnamon or a dash of cayenne pepper to the batter. Or, swap out the chocolate chips for dried cranberries or chopped nuts for a more seasonal flavor. A mint version is also possible to achieve Vegan Mint Double Chocolate Black Bean Cookies.

FAQs

Got questions? I’ve got answers! Here are some of the most common Double Chocolate Vegan Black Bean Cookies cooking challenges I’ve encountered and how to overcome them.

1. Can I make this Double Chocolate Vegan Black Bean Cookies spicier?

Absolutely! Add a pinch of cayenne pepper to the batter for a little kick. Start with 1/4 teaspoon and adjust to your taste. This will give your Double Chocolate Vegan Black Bean Cookies a surprising and delicious twist.

2. What if I don’t have maple syrup?

You can substitute agave nectar or honey (if you’re not strictly vegan) in your Double Chocolate Vegan Black Bean Cookies. Just keep in mind that the flavor and texture might be slightly different.

3. Can I use a different type of bean?

While I haven’t tried it myself, you could experiment with other beans like kidney beans or chickpeas. However, black beans work best because they have a mild flavor and blend seamlessly into the batter of our chocolate black bean cookies. For something savory starring black beans, check out my recipe for Black Bean Butternut Squash Stew.

4. How do I know when my Double Chocolate Vegan Black Bean Cookies is perfectly done?

The edges should be set, and the centers should be slightly soft. They’ll firm up as they cool. If you overbake them, they’ll be dry and crumbly. The dairy-free black bean cookies should spring back slightly when touched.

5. Can I freeze these cookies?

Yes! These healthy black bean cookies freeze beautifully. Just let them cool completely, then wrap them individually in plastic wrap or store them in an airtight container. They’ll last for up to 3 months in the freezer.

6. What if my batter is too thick or too thin?

If your batter is too thick, add a tablespoon or two of plant-based milk until it reaches the desired consistency. If it’s too thin, add a tablespoon of oats to the batter. Remember that consistency is key to a successful Double Chocolate Vegan Black Bean Cookies.

7. Are these cookies actually healthy?

While they’re still a dessert, these gluten-free black bean cookies are a healthier option than traditional cookies because they’re packed with fiber and protein from the black beans and oats. Plus, they’re vegan and gluten-free!

One of the best pieces of feedback I received was from a friend who said these Double Chocolate Vegan Black Bean Cookies were so good, she couldn’t believe they were actually healthy! It’s reactions like that that keep me experimenting in the kitchen.

CONCLUSION

These Double Chocolate Vegan Black Bean Cookies represent everything Cuba Queen stands for: bold flavors, unexpected ingredients, and recipes that make you feel good from the inside out. This recipe is more than just a dessert – it’s a celebration of flavor, health, and the joy of baking.

My Double Chocolate Vegan Black Bean Cookies Power Tips:

Don’t overbake! Slightly underbaked is always better.
Use high-quality cocoa powder for the best chocolate flavor.
Add a teaspoon of espresso powder to deepen the chocolate flavor.

Double Chocolate Vegan Black Bean Cookies variations I’ve created and loved:

Peanut Butter Chocolate Black Bean Cookies: Add 1/4 cup of peanut butter to the batter.
Coconut Chocolate Black Bean Cookies: Add 1/4 cup of shredded coconut to the batter.
Mint Chocolate Black Bean Cookies: Add 1/4 teaspoon of peppermint extract to the batter.

The peanut butter version gets the biggest reactions, hands down! These Mint Chocolate Black Bean Cookies remind me of my Oatmeal Raisin Cookies! I’m confident that you’ll create your own delicious memories with them!

So, flavor adventurer, go forth and bake these amazing Double Chocolate Vegan Black Bean Cookies! Share your results with me – I can’t wait to see what you create! Let’s turn ordinary kitchens into culinary playgrounds, one bold recipe at a time!

For even more details, check out Double Chocolate Vegan Black Bean Cookies – The Roasted Root!

Double Chocolate Vegan Black Bean Cookies

Print Recipe

These fudgy Double Chocolate Vegan Black Bean Cookies are a surprisingly delicious and healthy treat! Made with simple ingredients, they’re packed with protein and fiber, perfect for satisfying your sweet tooth guilt-free.

Author: Quinn
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 12 cookies
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 (15-ounce) can black beans, drained and rinsed
1/2 cup rolled oats
1/4 cup unsweetened cocoa powder
1/2 cup vegan chocolate chips, plus more for topping
1/4 cup maple syrup
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a food processor, combine the black beans, rolled oats, cocoa powder, chocolate chips, maple syrup, coconut oil, vanilla extract, baking powder, and salt.
Process until completely smooth.
Drop rounded tablespoons of the mixture onto the prepared baking sheet.
Gently press a few extra chocolate chips on top of each cookie.
Bake for 12-15 minutes, or until the edges are set and the centers are still slightly soft.
Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

For an extra fudgy texture, chill the dough for 30 minutes before baking.