Chocolate Black Bean Power Cookies

We are spending this week at my uncle’s summer house. Learning by earlier mistakes, we only packed the food and props that we actually needed for this photo shoot. Baking wasn’t part of our plans so we almost didn’t bring any baking goods. But of course I was bit by the baking bug last night.

Luise had packed a bag of coconut palm sugar, and since I had never baked with it before, I died to give it a try. We rarely keep any sugars at home, but this is supposed to be some kind of super food. It tastes a lot like muscavado sugar, so I’m not completely convinced that it can be classified as healthy? Anyway, I reckoned that its burnt taste would be perfect in a cookie. With only a bag of sugar and no flour in the house I reached into our pantry after anything that could be made into a cookie. I found a bag of rosehip powder, a can of black beans, cacao powder, olive oil and some nut butter… I know, the ingredients seemed quite random to me too. But it actually worked. These no flour, no butter, no chocolate, no egg cookies came out super delicious. And I’m not saying that because I am a health nut who thinks black beans are candy. They actually taste great. Although they don’t have the same crunch as a classic cookie (a little bit more gooey), they are remarkably similar considering the ingredients. I saved a few black beans and added them to the cookies just before baking, as a substitute to chocolate chips. Doesn’t they look convincing!?

Even though we have never been big fans of giving cookies to small kids, these are actually boosted with good stuff. Apart from being the only thing I could find, rose hip powder is actually super high in vitamin C and are commonly known for anti-inflammatory properties. And black beans are packed with protein and fiber. So these cookies are actually quite powerful!

Here are  few other sweet bean recipes that you might find inspiring:
Gluten & Dairy-free Black Bean Chocolate Brownie
Black Bean Chocolate Chili Cherry
Chocolate Chip Cookie Dough Bean Balls
Amazing Black Bean Brownies Recipe

Chocolate Black Bean Power Cookies
Around 10 cookies

I have to emphasize that these cookies were made (twice) with these ingredients because it was what we had on hand. I am certain that you – with a richer pantry – could adapt these in different ways. Maybe add some rice flour, corn starch, chia seeds, cinnamon, chocolate (!) or whatever tricks you have up your sleeve.

1 cup (240 ml) cooked black beans
2 tbsp olive oil (or coconut oil)
2 tbsp nut butter (we used almond)
2 tbsp oat milk (or any plant milk)
1/2 cup (120 ml) coconut palm sugar

4-5 tbsp cacao powder
2 tbsp rose hip powder (can be substituted with some rice flour and cinnamon)
1 tsp baking powder
1/2 tsp sea salt

Preheat oven to 350°F/180°C. Rinse the beans thoroughly in cold water. Drain them, save 20 beans for decoration and add the rest to a food processor together with oil, nut butter and milk. Blend until smooth. Sift together sugar, cacao powder, rose hip powder, baking powder and salt and add to the bean mixture. Run it again until all is combined. The batter should be similar to a thick mousse. Line a baking sheet with parchment paper and spoon 9-12 evenly distributed dollops of batter on it. Use a spoon or a finger to form the cookies into round shapes, 3-4 inches/7-10 cm wide. Bake for around 20 minutes (they should still be a little soft when you remove them from the oven). Set a side a few minutes before transferring them to a wire rack to cool completely.


  • Rosa
    Have you ever used honey or any other sweetener?
  • Ali
    Loved these cookies, they are so filling because of the black beans and substantial. I found that I needed a bit more coconut flour as the cookies were very loose before adding, but overall loved the recipe!
  • Erica
    Made these this afternoon (minus the rose hip) and they were delicious! The texture gave it an awesome brownie cookie feel. 10/10
  • Sarah
    Can I use maple syrup or honey instead of palm sugar?
  • Charlotte
    I just made those delicious cookies over the week-end, they are indeed so yummy !! I have replaced the rose hip with sorghum flour and it worked really well too. This is my first comment so I take the opportunity to thank you, Luise & David (& Elsa !), for this wonderful blog & your recipes. Your joie de vivre, your lifestyle & those little extracts of your life in each post are very inspiring. Thank you, xxx
  • Viki
    Hi, I wanted to ask if you think this recipe would work if I used mashed bananas instead of the sugar. By the way I love your blog and Elsa is the cutest :).
  • Nete
    Hi Green Kitchen First of all thanks for lots of helthy and inspiring recipes :-) Regarding this recipe I think you have made a writing error with the salt. I made the cookies and had to throw them all out, since they were so salty that I couldn't eat them. The same error is in your app. KR Nete
    • Dear Nete. Thank you for your comment and for letting us know. I am sorry that the cookies didn't come out alright. This could depend on which kind of nut butter you used, as they can vary a lot salt flavor. Some pre-cooked bean can also be quite salty, which would affect how the cookies came out. Also note that we recommend using sea salt, not regular refined salt. Best, Luise
  • Callie
    Huge fan of the blog! But noticed that the navigation has disappeared in chrome (and is actually hiding under the header graphic). I've got you on bookmark for the recipe index, but thought you'd like the heads up.
  • What kind of sweetener can you use besides coconut palm sugar? I have been using blue agave syrup- would that work or would it mess up the consistency of the batter since it is syrup?
  • These sound great! I've been experimenting with black bean brownies but have never tried cookies - thanks!
  • That must be because of the ingredients I used, but today the cookies taste weird, have a strong salty, almost cheesy flavour, and are so moist they fall into pieces... Any idea why?
  • I tried the recipe today. I used azukis instead of black beans, sucanat instead of palm sugar and replaced half the amount of cacao powder with carob powder. They turned out delicious, only really too soft in texture. Funny thing, the azukis cut in halves saved for decoration looked like roasted pieces of hazelnuts :-)
  • I just put a batch in the oven right now and am excited....the batter tasted amazing and I have a feeling that the end result will be delicious. Such an adaptable recipe! Thanks x
  • Very creative to save some beans for 'chocolate chips'! Your little one is going to grow up with a very wide-ranging taste for foods. And thanks for introducing me to My New Roots through your link.
  • Since I cook my beans with kelp, I actually processed some of the kelp in with the bean mixture, and then used less salt. I left out the rosehip powder, but did add cinnamon. I also added a little vanilla and dairy free dark chocolate chunks. They turned out AMAZING! Thank you for such a delicious idea.
  • emma
    Hi ! I've tried a few of your recipes and have been pleasantly surprised every time - so thanks fr sharing your innovative finds ! One quick question though: doesn't heat destroy vitamin C ? I'd hate to lose a good health excuse to eat those cookies !
  • lisa
    What did I do wrong? My cookies did not firm up while baking. I had to flatten them out with a spoon--The mushy batter is very good!
  • Black bean cookies are the only cookies Vera has had so far and both she and I loved them! My first encounter baking with black beans was a version of Sarah B's Black Bean Cherry Chili Cookies which I made with walnuts and minus the cherries and chili (a bit more kid-friendly...). Here´s my result and I can´t wait to give your recipe a go!
  • WOW! They do look awesome <3 How fun that you made these little delights with those very random ingredients to start with - no more "I don't have anything at home to bake with" for you ;) I've heard about black beans in cookies before but haven't been convinced. Until now <3
  • Ah, the mother of invention. I love it when this happens - seemingly disconnected ingredients connecting to make something beautiful and delicious. Truly inspiring. :) Thank you!
  • Great cookies, great recipes! I made them this morning with some slightly changes, and they are a perfect post-run-snack! Thanks for this idea, and your photos are always great!
  • Oh, these look so delicious! I knew about making brownies with black beans, but never thought of the cookie idea. Genius!
  • they sound good to me! cocoa is so strong tasting that it seems it would compliment the beans. I love making due with what is on hand. Brings out creativity. Good luck shooting!
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