I have a hypothesis about cookies.  No one hates them.  Sure, we all love certain types better than others — but in a land without back fat, would you ever *really* want to turn down a cookie?  I am thinking no.  And I have come to realize that I can use this fact to make my children eat just about anything.  Things they would never normally eat can be put in a cookie and (to them) taste like a french fried chicken nugget dipped in chocolate sauce with a side of cotton candy.


So my daughter hates black beans.  And white beans.  And kidney beans.  She has declared that she hates beans in general, but I have had to remind her that she loves lima beans, green beans, soy beans, and cocoa beans.  As I have mentioned before, there is always crying if I she finds out we are having a bean-based dinner.  So when a friend mentioned she had a recipe for a lentil cookie, I started thinking about the concept.  We recently had a free afternoon and I decided to give it a try.  I didn’t have any lentils in the house, so I decided to do a black bean chocolate cookie.


I wanted to make something that could legitimately be considered an after school snack — including some protein, lower in sugar and fat, and whole grain — but in cookie form so the kiddos felt like they were having something special. What we ended up with was quite good, and the bean hater had no clue what the secret ingredient was until she asked for her second helping.  I am going to continue to play around with the recipe and plan to try some other basic cookies with white bean or lentil puree in them.  Give it a try and let me know if you come up with some good combinations or proportions.

Black Bean Chocolate Chunk Cookies

Makes 2-3 dozen

1-15 oz. can of black beans, drained, rinsed, and pureed with 1/8 cup of water
4 oz. bittersweet chocolate, melted and slightly cooled
2 cups white whole wheat flour
3/4 t baking soda
3/4 t baking powder
3/4 t salt
6 T butter, softened
1/2 cup of honey (or agave nectar or sugar of your choice)
1 egg
2 t vanilla extract
4 oz. bittersweet chocolate, cut into small chunks

1.  Preheat oven to 375 F.  Mix together dry ingredients: flour, baking soda, baking powder, and salt and set aside.

2.  In a large mixing bowl with an electric mixer, cream together butter and honey for 1-2 minutes until light and fluffy.  Add egg and incorporate well.  Mix in vanilla extract.

3.  Add black bean puree and cooled melted chocolate to butter mixture and mix well.

4.  Mix dry ingredients into the chocolate/black bean mixture in about three additions until cookie dough just comes together.  Finish mixing with a wooden spoon.

5.  Stir in chocolate chunks and drop by tablespoon onto parchment lined baking sheets.  Bake at 375 F for about 8-10 minutes.  (Don’t overbake or they will get dry.)


6 thoughts on “Black Bean Chocolate Chunk Cookies

  1. I just made these, but used brown sugar instead of the honey and threw some extra chocolate chips in. Very good. Jack helped and licked the spoon which was covered in pureed beans (with a layer of melted chocolate on top.)He then ate a cookie and found part of a stick of butter and ate that (gross!)I think that was dinner for him. But the cookies are good! The ultimate test will be when Eric tries one later tonight. I wont mention the beans.

  2. I just made these for the first time and I really like them. I added more chocolate chunks for a bit more sweetness. Thank you for the great recipe!!!

  3. This is my first time to your site – I found you by searching for black bean cookies…

    My three year old son and I just made these and they are so yummy. They are incredibly light and fluffy and almost melt in your mouth. We made a few changes:

    We used brown rice flour, as we’re gluten free. We subbed flax seed egg replacer for the eggs as we were out. We used demerera sugar instead of honey. We used 3-4tbsp cocoa powder instead of baker’s chocolate because we didn’t have any!

    All that and they still turned out well! Thanks for the great recipe!

  4. These cookies are great. My little girls loved them (age 1 and 3)I have been looking for a sweet treat that had some nutritional value to it. I will be making these again!

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