How to make healthy choices every day

Black Bean Chocolate Chili Cherry Cookies

So I’ve seen all the black bean brownies making their merry way around the food blogs, but I still haven’t come across a recipe that, despite the use of legumes, is all that virtuous. Yeah, throw some veggies into a batter of processed sugar and white flour! Hows about I deep-fry an apple? Or bacon-wrap some alfalfa sprouts? Um, no. This is precisely why I have not boarded that train.

If you’ve been around the My New Roots block, you’ll see I am a fan of baking with beans, as seen here and here. But never have I trumped myself to such an extent. I mean, these cookies take the cake, for sure.

Chocolate Chili Cherry Cookies are moist, rich, fudgy and filling, with just a tickle of spice that is oh-so unexpected and palette-warming-ly welcomed.

I added dried cherries to one batch because I had some on hand. This was also incredible. Optional, yet incredible. If you’re a purist, I’d stick with the giant, dark chunks of bitter chocolate heaven. Those who like sweet-sour burst will dig the fruit addition. Walnuts would also be amazing.

Basically, add whatever the heck you have in that pantry and you can’t lose. Maybe even deep-fried apple.

Black beans – a superfood? Really?
Although they may appear humble, black beans are holding a major secret – they are loaded with a rare combination of both protein and fiber. Unheard of!

Did you know that a one-cup serving of black beans contains 14 grams of protein – the same amount as a 2 oz. serving of a meat like chicken or a fish like salmon? And the 15 grams of fiber from that same one-cup serving is the equivalent of eating 3 cups of broccoli, 4 cups of Brussels sprouts, or 15 plums?

You won’t find this magical protein-fiber combination in fruit, vegetables, grains, meats, dairy products, nuts and seeds, or seafood. Not even close. And this explains why black beans are so incredibly good for your digestive tract, the blood sugar regulatory system and the cardiovascular system.

And if that weren’t enough, the skin of black beans contains a high amount of phytonutrients, called anthocyanins. To refresh your memory, anthocyanins are responsible for the deep reds, blues, purples, and magenta colours also found in blueberries, grapes and açaí, all of which we know to be powerful antioxidant-rich foods. These compounds decrease the risk of heart disease and cancer. They may also aid in the prevention of macular degeneration by protecting the eyes from free radical damage, increasing circulation and stabilizing collagen structures (which hold tissues together).

Talk about your underestimated legume! Protein, fiber, and powerful antioxidants – all wrapped up into a tasty little nugget for you to make dessert with. I mean, does it get any better? I think not.

You seriously will not believe how tasty these are. I am still in shock. Every time I take a bite I run around my kitchen in tiny circles, like a short-circuiting robot on flavour overdrive. It is a sight.

The fact that there are black beans in these cookies will completely fade from memory upon the first bite, which literally melts in your mouth. Children will be fooled, friends and relatives baffled. The bottom line is, they taste incredible in their own right. Then you mention they are made with beans and you become a healthy-cookie magician.

And did I mention how easy they are to make?! You just put everything in the food processor – not even a bowl to clean.

This recipe only makes about nine large cookies, which judging by their unbelievable richness should be plenty to satisfy your cocoa cravings for a couple days. However, if you’ve got a crowd on your hands, double up the ingredients for a bigger batch. Or be foolish, eat the whole first round in a sitting (Sarah B….) and be forced to make more first thing the next morning because you were too gluttonous to even photograph them. Ahem.

Moving on.

Update: The armless wonder-husband is doing much better. These cookies definitely boosted morale around the house. Dare I even say motivated him to awkwardly lift a hand to his mouth?

170 thoughts on “Black Bean Chocolate Chili Cherry Cookies”

  • Would substituting avocado for the oil work in this recipe? I always have so many avocados laying around. I’ve done it in baked goods but I’ve never made a black bean cookie before! But I’m sure going to make it now sounds wonderful!!!

  • Hi, I cannot wait to make these cookies. Quick and rather silly question if using raw beans (not from a can), shall I cook them or blend raw?

    • Ooooh, what a great idea! I made them as muffins (small tins, 9 muffins, same cook time), but would love to do cake. What size pan(s) did you use?

  • These cookies sounds amazing. I’m planning to make a batch of them as thank you-cookies. Now, I was wondering how long they keep in the fridge, or if you think I could freeze these? Just because I won’t be seeing all of the people I need to say thanks to within the same week.


  • Oh my heavens, yes. I haven’t baked in about 4 years after switching to a more health-conscious lifestyle, but saw these and thought… I have all these ingredients in the house, less the chopped dark chocolate (so used walnuts and a touch of shredded coconut instead).. I just made my first batch and I am melting into the floor with love and the incredible taste of these… wow!!! Already planning on making another batch this week, as these are absolutely the most delicious cookie I have ever had. Thank you so so much for this recipe!!! I love it, and love how versatile it can be. Thank you for opening up my world to baking that is flourless and baking soda-less and a fun combination of new things to try. Many blessings! To anyone who has any hesitation about making these.. get over it quick, your taste buds are going to thank you!!! 🙂 xoxox

  • These are amazing! I made 5 batches today for a cookie exchange tomorrow, so I made them all smaller, using a heaping tsp full and baking for about 10-11 mins. With the first 3, I followed the recipe exactly, the last 2 I changed things up a bit. (not everyone likes spicy in their cookie!) I used almond extract and chopped toasted almonds. I did use the cherries in all of ’em! Oh my gosh! They are sooo good! One thing I always desire is for my family, who are all grown up & have children of their own, to eat healthier & realize that healthy does taste good.. Thank you so much for sharing!

  • Chia and ground flax are both very absorbent and make an excellent binding ingredient when combined with a liquid. Similarly, eggs are good for binding too, which is why they can be interchangeable with the chia or ground flax in this recipe. See the Life Changing Loaf of Bread on this site – she explains it there.

    My first batch are in the oven now, can’t wait to try them!!


    There seems to be a lot of confusion around the chia/flax/egg ingredient. I’m taking a leap here, but I’m guessing the author is recommending to use flax and make a flax egg. I’m not sure if that’s the case with the Chia. It would seem very strange to be able to substitute seeds and liquid i.e. having eggs interchangeable with flax and chia. Would be great to get some clarity and/or change the recipe.

  • Ms. Britton, I believe you must add these to the “life changing” category, alongside your bread (which I have yet to try and will now without the slightest bit of hesitation). Never before has a cookie satisfied my every craving and left me feeling virtuous. Bravo.

  • Mrs Sarah B,
    You inspire me every day to be the best that I can be, starting with a wholesome diet that makes me feel wonderful. These cookies are absolutely FABULOUS! They get better a couple days in the fridge. Walnuts are a wonderful addition!

  • Do you think these cookies would hold up to ice cream sandwiches? I remember making them once and I think they were a bit tender and crumbly-ish (but still delicious).

  • These are a go-to indulgent treat for me. I love the chocolate-chili version, but today I thought I’d mix it up a little bit for the holidays. I omitted the chili powder, and instead added ginger (1/2 tsp), cinnamon (1/2 tsp), nutmeg (1/4 tsp), cardamom (1/4 tsp), and a dash of allspice. To say the least, they turned out spectacularly. I usually undercook them a bit, because no eggs, and I love them a little on the gooey side. Great recipe! Almost guilt-free 😉 Happy holidays!

    Come try our flavorful invention that resembles a before or after dinner mint with a burst of cherry zest. This is pure delight for your taste bud. 🙂 🙂

  • second try tonight…the house smells like a VIP-Paris-patisserie and my eye-balls are looking like cocoa-pods (imagine the aroma at home)! second batch is definitely better, I made them 2 years ago and hmmmmm, was using a fork to smash the beans (no food processor at the time), but today the Vitamix did wonders! thanks a million for this healthy choco-recipe, i was cooking and repeating to my better half (who was helping but still being sceptic about the huge quantity of beans) : “Sarah rocks, this girl really rocks!”:-) LUV+tulips+hugs from flowerland!

  • Just made these! AMAZING ! Ate two, want a third but will hold back:)
    Your recipes are my favourite:)
    Thank you!

  • You are a whole foods magician – transforming everything into delicious eats that are so good for you!! I think you have changed my life – I am feeling healthier and oh-so-inspired!
    I love your break down on what makes the main ingredient healthy – I have never been so excited to eat black beans!!! Thank you for generously sharing so much knowledge and recipes – what a gift. I am a new follower to your blog and I’m hooked – cannot stop sharing this goodness with those I love… From the bottom of my heart, thank you!!

  • I made these last night and they were absolutely AMAZING!! Just wondering if they are still ok to eat as they weren’t put in the fridge overnight???

    (I’d just make another batch but that was the last can of beans from my organic grocer)

  • I’m at my second batch. I love it and I’m not the only one. I’ll put a link to the recipe on my blog ! I just have to figure out the metric proportion for the French readers 😉

  • As an update—put the cookies in the fridge for a few days and they became more solid and the taste improved. I will try again and wait to serve for a day or two while they are chilaxin in the fridge. Thank you.

  • Hello, I am so thrilled to have found your page today! Everything looks so Yummy! I just made these cookies.. I didn’t have the cherries or cranberries, So I added a 1/3 cup of shredded unsweetened coconut. they turned out perfect! Thank You for all the work you put into this site.. I am looking forward to making many more of your recipes.. I have my cashews soaking to try your cheesecake recipe.. wish me Luck!

  • Hi Sarah. Saw your blog in a magazine and thought I would check it out. You seem like an amazing person and thank you for the ideas and inspiration for healthier living. I have made a few things from your blog that were fabulous but these somehow missed the mark. With everyone else raving, I’m not sure what it is. I tried the egg version and they tasted like flat salt less beans with a whiff of chocolate. My 4 year old liked them but the rest of us didn’t . I used olive oil instead of coconut because I can’t get coconut….could that have made a difference?

  • Hello! I used this recipe – without the cherries, chilli or chocolate – for a lemon pie crust!!! It was a hit. I blind baked it first with weights. I imagined a stunning colour contrast between a black crust, yellow filling and white fluffy ricotta topping, but as I used brown coconut sugar in everything it was all shades of caramel brown. Still incredibly delicious. I made like 4x the recipe so I could have endless cookies on the side. Thanks so much for amazing recipe!! The only cookie I’d ever have any of the ingredients on hand to make.

  • These are amazing. The uncooked batter tasted so good I ate at least a cookie’s worth before I started. They taste like a gourmet chocolate I love them. I had no cherries so used walnuts as you suggested. My toddler is currently shouting at me to give him another one, cayenne, bittersweet chocolate and all. This is a lovely website I am excited to try your other recipes!

    These are delicious beyond words! I’d used up my cocoa powder so they were made with carob instead. In contrast to some previous comments, the batter was very fluid so I added just a teaspoon of carob kernel powder (I’ve heard it’s also called locust bean gum?? Correct me if I’m wrong!). It probably had to do with the eggs. Next time I definitely want to make them with cocoa to get a stronger flavor. Held up pretty well once cooled. Very hard, but resist touching them until then!
    Another awesome recipe. Fan of the cayenne!

  • I made these yesterday and, can I just say – yum! Didn’t have black beans so substituted with large white beans. Other substitutions: instead of 2 eggs, I used 1 egg + 1/4 cup unsweetened applesauce, reduced the maple syrup to 1/4 cup and added 10 drops Stevia. I used unsweetened chocolate instead of bittersweet and found that the sweetness of the cookie cloaked the bitterness of the chocolate. I don’t like salty desserts so I skipped the salt sprinkle on top and the dried cherries (which are either very tart or sweetened with sugar, in my experience).

    Like a lot of people said, the cookies came out much more cakey than cookie-y, and quick to crumble. I think that’s fine, but next time might make them into mini-muffins (if I can figure out the bake time!). Thanks for a great base recipe!

  • I made these last night and they are delicious, my 6 year old snuck one before breakfast this morning and loved it. I only had one problem with the recipe the cookies were very crumbly and fell apart as soon as we picked one up. I’m not sure if I didn’t let the chia seeds soak enough time and this was the problem. I can’t wait to make these again.

  • Made these with a few adjustments and they came out awesome. Fudgy, satisfying.
    garbanzo beans / chickpeas for black beans
    unsweetened baking chocolate for the dark chocolate (I added a little bit of coconut palm sugar to make up for the sweetness I wanted)
    dried cranberries for the cherries (I’d like cherries better I think, just didn’t have any)

    The batter wasn’t very liquidy, as you’d described it might be, and my cookies didn’t look as shiny as yours – more fudgy all the way I think – but the flavor is great, LOVE the heat of the cayenne. Thanks for this recipe!

  • oooh my…Sarah, what are you doing to me?
    to start with, I’m reading the blog like a book (I did start with the very beginning and got this post so far).
    I wasn’t planning on making these cookies any time soon, because I have raw cheese cake sitting in the freezer waiting for my in-laws to gobble it down tomorrow (he loves cashews, she doesn’t eat dairy, sister doesn’t like cheesecake, so sounds like a perfect desert for everyone’s taste), but… but I saw a can of black beans in my pantry (I do always use dried beans, but keep a few cans for ‘just in case’) and I also had other I gradients on hand so the decision was obvious. should I say they are amazing? I also think they will go well with the cheesecake (I was thinking about making it choco-cherry, but decided to try with following exact recipe)…can’t wait to see their faces after I tell them, that they just ate a can of black beans:)

  • These cookies look DELISH! One question– if I do not have any coconut oil in the pantry at the moment, what can I use as a substitute? Does olive oil work?

  • I’m confused. The recipe says, “Mix chia seeds, maple syrup, and vanilla in a bowl and set aside. If using eggs, skip this step.” Are we skipping the entire step if we use eggs, or just the chia seeds? That is to say, if using eggs, should we still add vanilla and maple syrup?

  • Hey Sarah!

    Tried out your recipe today. I wrote it down wrong and used only 2tbsp honey instead of 1/3cup. I didn’t have any dried cherries around so I cut out the cayenne. I added 1/4cup of dates (rehydrated with some boiling water and strained) to the chia mix just before adding it to the bean mix. I’m not completely happy with the final flavour but the texture was AMAZING. Light and fluffy and beautiful! I still have some extra black beans so I might do a second test now… Thank you for the inspiration!

  • I made these cookies tonight. Of course, they did not looks as beautiful as yours:) All in all they were quite tasty. The batter was very liquidy – I was wondering if using one egg vs two might be a better substitution. For me, it was like the consistency of cake batter. I was tempted to cook them like brownies or cake. I wonder how that would work. Thank you!

  • Hi everyone!

    I’m making these tonight and was wondering, should I melt the coconut oil so it’s liquid before putting it in the food processor? It’s solid until it hits about 35 degrees, so just wanted to know what would be the best thing to do.

    Thanks! Maddy

  • Anonymous, I’m sure it’s the black turtle bean you’re after. You just soak them overnight or for 12 hours and then boil them on the stove top (bring to the boil and then turn the heat down low) for about 40 mins, although for this recipe I found 50 minutes gave me the perfect soft texture. 🙂

  • Yes, me too. A firm believer. You could even say I’d happily join the cult.
    I used spelt syrup, half flax/half chia and upped the sweetness, vanilla and choc chunks (2 different brands of 70%), added walnuts instead of berries/cayenne.
    My new staple go-to chocolate recipe.
    Gracias, Sarah!

  • Dear Sara,
    as black beans aren’t very common around here (Germany)it’d be great if you could clarify which kind of black bean you use:

    – (black) turtle bean (latin american origin)
    – Urad aka. black gram (indian origin)
    – Douchi (the fermented black bean found in Chinese black bean sauce)

    If I can’t find canned beans, how would you prepare dried ones?

    Thank you for the recipe. Very excited to give it a go!

  • Wow!!! Love them!! I had a wicked craving for chocolate/chili/cherry anything so I figured I’d look up some recipes and stumbled upon this page. I had never even heard of using beans while baking (not a healthy eater haha) so it definitely intrigued me. I must say, these cookies are AMAZING! The first bite was like “POW!” Hit all of my cravings at the same time. I’m a believer.

  • I loved these! Espcially the salt sprinkle garnish. I happened to have pink himalayan and it was the perfect touch. Like those salted chocolates. Yum. This recipe came out perfect at 11 minutes in my gas oven. Followed the recipe exactly. Everyone loved them! I totally agree, I do not want to eat brownies because of the butter and sugar.. so, why would I eat ANYTHING including black bean brownies with butter and sugar? It’s STILL butter and sugar in my body. Saying that a superfood/black beans, takes away some of that negative is like saying fried sweet potato fries etc. is better for you. The whole point is to enjoy a similar food without sacrificing your health.

  • Hi Sarah, just a little note in defense of the Black Bean Brownie, which is a bandwagon I have happily jumped on and am currently riding excitedly whooping and screaming The recipe I am using from Whole Food Market website is gluten free and although it uses butter and white sugar, it uses SUBSTANTIALLY less than any brownie recipe it would compare to in taste and enjoyment. Doesn’t the addition of a superfood lessen the negative effect of the nutrient deprived sugar? I am definately going to try it with coconut oil in place of butter as I would think it should be very good too!! Not sure my attempt at your cookies was entirely as successful as some, found them un cookie like and kinda dry (I did use eggs??). I definately found the Brownie recipe more Brownie like and decadent. Maybe you could just hitch a ride on the bandwagon yourself and maybe make a few tweeks ;0)
    PS was looking in the comments for an explantion for the salt sprinkle? To me it seemed to ruin the flavour. Could you explain why it is necessary??? Thanks

  • YES, YES and THRICE YES!!!

    I just DO NOT understand why people use beautiful, healthy ingredients then add a load of flour and sugar in. We have a running joke in my family that a ‘dusting’ of icing sugar makes anything look good. It’s the same with sugar and flour.

    I’m going to make an adaptation of these for my family this Easter weekend. Something chocolatey and healthy? Move over Easter Bunny, there’s a new girl in town.

  • I can’t even begin to tell you how much I love these cookies. They honestly are the my favorite cookies in the entire world and taste better than anything I’ve ever eaten from any bakery I’ve been to. Thank you so much for this wonderful recipe. I never thought something that tastes this good could be so good for me!

  • Hi Natashia,

    I have never tried these as a cake, but perhaps try them in a muffin form first. As for timing, typical cupcake/muffin times range from 18-25 minutes, so give that a shot.

    Good luck!
    Sarah B

  • So I baked these yesterday – hello delicious! I’m wondering about using this recipe to make a cake, because the cookies do have a rather cake-like texture. However, I have had trouble with cooking time variations between muffin and cake forms of the same recipe (for example) before. Have you every tried this as a cake? and if not, perhaps an educated guess about the cooking time and/or temp? thanks!

  • And Sarah, before I forget: I’m seriously in love with your recipes. They are the dairy-free revelation for me. (And sometimes the cause for wide-eyed flatmates. Bazinga!)

    Thanks, thanks!

  • HI Lilian!

    Dear lord, you poor thing! I think I assumed that people would understand that if I specify “soft” beans, of course they are cooked! And canned beans are always cooked too 🙂 You were probably just a little excited, eh?
    I’ll all the word cooked. Now get back to the kitchen and try again!

    Best, Sarah B

  • It seems logical to cook the beans first, doesn’t it? You can’t eat raw beans. Did it look logical to me? No. Did I bake the cookies with raw beans? Yes. Are the edible? Not really.

    Please, please, dear Sarah, just add a little ‘cooked’ to the recipe. For all those in a baking frenzy like I was.

    Thank you!

  • Thanks for this recipe. I love the idea of incorporating beans into baking. I made these and three minutes before they were ready to come out of the oven I realized I forgot the coconut oil. I don’t think they are ruined though … but I do plan on remaking a batch the right way to see what the difference is.

    Right now they are so amazingly decadent with dark chocolate, and the hint of spice and salty-sweet is such a great combination. Thanks again.

  • Sarah, thank you so much for this recipe. It’s now a new addition to the Raw Cashew “Cheese” Cake for our sweet indulgence. Have been sharing them with friends and freezing balls of the cookie mixture. It’s absolutely delicious!

  • Just found your blog recently. These were good out of the oven, but agree that they are even better out of the fridge the next day. My three-year-old loved licking the battered spoon (he’s fine with spicy.) I’m going to make them for a cookie party tomorrow!

  • Sarah, they are fantastic! Unexpectedly good! Even after you’ve written how tasty they were I didn’t expect it.

    Today I’ve finally baked them and the taste was fantastic. It was so balanced, nothing to add or to exclude. I loved cayenne pepper in them. I made with dried cherries too. I used flex seeds and mixture of maple syrup and honey. My boyfriend guessed somehow there were beans in them (the cookies didn’t taste beans, he just knew it should be something unexpected in them) and he loved them too. I even made a picture and would love to show it to you but I guess it’s impossible to paste pictures to the comments here.

  • Hey Sarah! I couldn’t resist and I made a version of these using Adzuki beans, cacao and coconut… they were really yummy 🙂 I can’t wait to make the original! I plan on making a minty version and giving them out as healthified Christmas baked good to my in-much-need-of-healthification college friends 🙂 I hope your holidays are swell thus far and as always, thank you for your gah-geous blog and delish recipes!

  • Last weekend we had some friends over for appetizers and I made these cookies for dessert. They were a hit! We all enjoyed the soft, chewiness of the cookies and the hint of cayenne that remained on our palette. Thank you for sharing. Delicious!

  • Hiya,
    I just wanted to pop back and say I made them again and this time it worked. Although Id love to take you up on your offer of you popping over and cooking them with me!! 🙂 Im not that far. Just a little trip to Australia. So yum. I will be making these a lot! Oh my. Delish.

  • Hello Linda!

    I am so happy to hear that they worked out. But yes, they are a little too spicy for the wee ones 🙂 Leave out the cayenne next time.
    Cocoa powder is heating during processing, which removes many of the vital nutrients. Raw cacao is not, which is why it is healthier. If you are baking with raw cacao however, I think it’s a bit of a waste as the heating destroys much of the nutrition. If it’s all you have in your cupboard and you don’t mind the extra cost, go for it!

    All the best,
    Sarah B

  • Hi Sarah, I made these yesterday and they were amazing (and already finished, ahem….)! A little too spicy for my 3 year old though, so next time I’ll omit the cayenne.
    One question, I did use raw cacao powder and both me and my husband still liked them, what’s the difference in using normal cacao powder? Is it sweetened?
    Thanks for your amazing recipes!

  • I just made these last night. unbelievable. I made all my friends guess the ingredients 🙂 next time I’ll use just a dash of cayenne though, they were a tad spicy.

  • Sarah, I think I was just missing the point when I tried them the first time. This time I baked them exactly as suggested and they were delicious! In fact, I am currently making another batch to take in to work tomorrow. Lovely. Thank you for your INCREDIBLE blog. Your flavour profiles always appeal to me and your work is so creative. Stephanie

  • Hi Sarah,
    I baked your cookies the other night. They were alright, but got mixed review from my roomies because they wondered whether I took salt instead of sugar? 🙂 The sweetness was indeed very subtle, and even though I’m not somebody with a sweet tooth at all [I love 99%chocolate…], I ended up drizzling a bit of powdered sugar/cacao glaze over the cookies. with that extra bit of sweetness I liked them. Even though they were a little bit too salty in my case. I will keep experimenting, it’s definitely not perfect yet, but I do like the beans in the cookies. Such a healthy snack.

    I might consider adding a little bit of stevia the next time…

  • These were just amazing! Sarah, when I got this posting on my phone last week and stopped what I was doing, ran out and got some black beans, and then these toute suite. I used mint flavoured chocolate (camino), which added yet another layer of excitement to these 🙂

    I am going to make these for my students next week for our last class.

  • Yummy yummy!!! I have made these twice in a week! They are super easy ( i use a mortar and pestle instead of food processor) and they are delicious! Totally hit the spot when i am craving something choclatey!!

  • Thanks, Sarah – I’m the one having the technical difficulties, but I’m going to try again tonight! Stephanie

  • Hi Deb – sorry to hear that. No, you should go with either the flax OR the eggs, but maybe your beans had more water in them than normal. Perhaps try them next time with the flax as well to see if they hold together better? I wish i could bake them with you for help…
    good luck!

    Best, Sarah B

  • Hi Anon – sorry to hear you’re having some ‘technical difficulties’! The cookies are no going to be completely solid in the middle, at least they are quite loose and fudge-y, if that makes sense. The black chia should be fine. Perhaps try using ground flax instead, or 2 eggs if you are not vegan. Don’t give up! They do work, I promise (I’ve made them enough times to be sure 😉

    Best, Sarah B

  • Hi Sarah. I loved the taste of these and made them exactly according to the recipe, but for some reason I had trouble with the texture. I made the first batch and they came out too soft in the middle/liquid-y. The second batch I cooked longer and they dried out and crumbled. I’m going to experiment again today. I used black chia seeds, but I don’t think that would make a difference. Initially the batter was quite runny though before the chia seeds had some time to sit in the batter. Any ideas? Or am I missing the point? Are they meant to be a bit runny inside? Thanks! Stephanie

  • I made these and they are oh so yummy. I made the 2 egg version but they were a bit too runny and spread out into huge flat cookies. Didnt look very pretty but still tasted delish. Was I supposed to include Flax seeds as well as the 2 eggs?
    Thanks for sharing your healthy and delish recipies! So glad I found your blog.

  • Isn’t it a scrumptious one?
    Hello everyone, dear Sarah,
    I may have a very silly question: what do you mean under “black beans, very soft”. Do I have to overcook them? How long does it take. (I bought dry black beans, not can). Thanks for any guidance, Zsófia

  • Hello friends!

    THANK YOU ALL SO MUCH for your beautiful comments and feedback! I am thrilled to hear that so many of you are making the cookies and they are turning out great!
    For all you moms out there, this recipe is surely a way to treat the kids without compromising your healthy vision. It’s great you are making these for your family 🙂

    Keep it up!
    Lots of love,
    Sarah B

  • I just made some for me an my toddler (replaced cherries with Goji berries)and they taste amazing, we both love them. Well done! And thankyou x

  • Sarah, you are a genius! My 2 year old daughter got to taste her very first cookie EVER today and of course it was one of these. I only used a pinch of cayenne pepper and added chopped nuts instead of dried cherries and we both LOVED them! I am still absoultely baffled over how good they turned out. Imagine if all parents started giving their kids these kinds of cookies instead or regular one. I’m gonna spread the word. 🙂

  • Made these last night and they were great! I didn’t have coconut oil so I used Olive oil instead. My first batch were tasty but wouldn’t come off the parchment paper properly(due to the olive oil substitution perhaps?) so I added about 1/4 cup of my gluten free flour mix and they turned out perfectly! Everybody loves them including my very picky 2 year old 🙂

  • i made these with chopped chocolate and macadamia nuts and they were delish. flatmates couldn’t even tell they had healthy things in them.

  • I made these cookies yesterday, and they are indeed fabulous. They are the cakiest eggless cookies I’ve ever had (and I do love cakey cookies).

    I made the recipe with flax seeds instead of chia, as it’s what I had on hand, but stuck to the original recipe as closely as possible. My dough was very thick and could have used some extra liquid, so forming the cookies was a very sticky and difficult to shape process, but they came out just fine (and have held together well). I echo the above poster’s sentiment that the day after in the fridge they are much better!

    Also, and obviously this is a personal matter of taste, the pepper is a bit overpowering. I’d cut it down to just a pinch so that it’s more of a nuance than such a pronounced flavor. But the dried cranberries are oh such a delicious addition. Thanks so much for the recipe.

  • I made these tonight and they were super yummy. I didn’t do the chili stuff as I was going to be serving them to kids and adults, and I made them smaller, I think I got like 24 out of the batch. But they were fudgy and delicious and I could feel good about giving them to my whole family.

  • Sarah these are AWESOME!
    I admit I left the cayenne out, this time, just to go for basic chocolate fudge-y familiarity this time.
    They are sooooo good, you’re brilliant!
    I discovered something taste-tastic as I was scooping the second half of the cookie batter onto my cookie sheet to bake..I had an epiphany….I dug out my peppermint oil and added a teeny weeny drop to the remaining cookie batter and stirred and tasted and YUMMMMMMMMMMMMMMMMMMY!
    I am so making a whole peppermint batch next time! Perfect to satisfy my chocolate peppermint cravings that hit with all the holiday adverts for chocolate peppermint evvverything being flung in the face this time of year. 🙂
    Thank-you for the recipe 🙂

  • I just took mine out of the oven and they look delicious. The batter was wonderful. I don’t have a food processor so mine took a little elbow grease to get everything combined plus mine don’t look as pretty as yours but you know what, who cares! I still can’t believe they are made with beans.

  • Ooohh yes, I’m going to bake these tomorrow! 😀 I have everything at home (wow) and I love black beans but I’ve never baked with it. I’ll post some feedback tomorrow when I’ve baked and tasted them. 🙂

  • I am sooo gonna bake me a batch today! I haven’t started giving my 2 year old sweet treats yet but am on the look out for heathy options for when I feel like the time is right. These little goodies could definately become one of them. 🙂

  • hard to believe, but these are EVEN BETTER the next day – super fudgey and they seemed to sweeten a bit. i did a nutritional label for them, and daaaaamn, they’re not exactly low-cal but they pack a huge punch of vitamins and minerals!

  • Sarah, these look wonderful! I love legumes in baked goods as well as chili with cholocate. divine. I actually made black bean brownies WITHOUT white sugar. Though I’m torn about agave & earth balance now, you could use another liquid sweetener & fat. Mine did include local eggs, because I was nervous how the texture would change without them. They were so fudgy & delicious, NO ONE guessed they were made with black beans & several asked for the recipe before I revealed their secret ingredient. I think next time I will try coconut oil instead of EB. I’m sure you could tweak these to an even healthier treat if you are interested.

  • Oh WOW — I will be giving these ones a go this week! I know what you mean about the black bean brownies — I think if you add enough white flour and sugar to anything it (sort of) tastes good. Destroying all the virtues of the black beans…seems a waste! But I do like this recipe — you can’t honestly get any healthier than this lady! Here’s her blog if you care to take a look.

  • Thanks for so wonderful recipe¡¡ I want to bake it for Christmas. I´m sure my friends at gym class would never believe such delicious cookies are vegan¡¡¡ many things to change on peoples´ way of thinking about healthy food.
    Totally agree with you. I DO love beans 🙂
    Best regards from Mallorca Island, Spain.

  • Hello everyone!

    WOW! Thanks for all the amazing comments – and that some of you have already made the cookies! Fabulous. For those that are considering baking these with raw cacao, please take note of Blaine’s experience…and don’t! They will be too bitter.

    Sharyn – if you do not like salt on your cookies, don’t add it. There is a little in the batter anyway, but some of us actually like sharp sweet-salty contrast when added to the top. Call us crazy!

    All love,
    Sarah B

  • Mind blown. These look delicious, and the absence of white sugar and flour makes them something I can actually eat! Amazing. Happy. Will make post haste.

  • I made these tonight and used raw cacao powder – holy chocolate, they were so strong, almost too bitter for my taste. Just a fair warning to those who might do the same!

    They were still good but I’m going to make them ASAP with cocoa powder instead. Brilliant recipe, though! Thanks Sarah 😉

  • I love how simple the recipe for these is. I agree with you on the other legume recipes being loaded with processed sugar and flours. It kind of defeats the purpose of baking with the legume, in my mind.

    These look absolutely beautiful though, too. I’m a bit obsessed with trying new recipes that involve chocolate, so I’ll have to give these a go!

  • i just made these and they are FANTASTIC – but they almost didn’t make it into the oven, the raw batter is soooo delicious. seriously surprised that there isn’t even the slightest whiff of bean flavour; they are very very chocolatey. i had to use golden syrup instead of maple, because something was up with the maple syrup i had on hand (weird bits of dusty, putty-coloured film!?!). i also added walnuts. personally, i felt they needed just a smidge more of sweetening for my tastes.

    mine came out very cakey, but i forgot to set the timer so i had to guess on it, they probably needed a little longer.

    to the above poster who asked about milk chocolate: i doubt that would work as well, i don’t think it would complement the batter.

  • These are just bizarre enough that I might make them once — I have made beet-cocoa cake and liked it. They are a beautiful color.

    Why do you say that sprinkling them with salt is necessary? I am one of many people who does not care for overt salt in my sweets — salted caramel, for instance, a trend that needs to go. Could not any necessary salt be mixed in with the beans and cocoa? Please answer.

  • Hello again Christy – no favorite brand. I just recycle old bottles and jars from other foods like capers and mustard usually. Environmental and cheap!

    Best, Sarah B

  • O.K., I’m seriously laughing because as I am reading this, I am eating a leftover apple dumpling that I made yesterday….then you mention the “fried apple” bit. So…I’m bookmarking and making these cookies! I had no idea about black beans…

  • I’m so intrigued! I have never tried the bean brownies and I’m with you on the weird trend of making healthy food totally bad for you–what is the point? These cookies sound like exactly the kind of treat I would enjoy. I love your glass spice jars!

  • Hi Sarah!

    I’m looking into spice storage/organizer methods and was wondering what kind of jar you are using for the chili powder. Do you store all your spices in jars and if so, any tips?

  • Hello friends!

    To answer your questions:
    1. yes, you can use flax instead of chia. Or you can use 2 whole eggs.
    2. kosher salt is a good substitute for coarse sea salt.
    3. Yes, you can use milk chocolate, but just remember that the health benefits are not as great – if you care 😉

    Happy baking!
    Sarah B

  • I don’t think I’ve ever done this, but I have all these ingredients in my cupboard right now. I might just do it! They look so amazing (and this is coming from someone who didn’t like chocolate most of her life).

  • Two questions. My family doesn’t care for dark chocolate. Would it wOrk with milk chocolate. And my sea salt is fine but I have course kosher salt. Would that work?

  • I’m also interested in finding something to use instead of the chia seeds, because I don’t know where to find them. Is it possible to use something else? Because the cookies sound amazing!

  • Mmmmm…. I have white bean (grain-free, vegan, fruit-sweetened, actually healthy) apple spice muffins in the oven right now. I’m starting to dig this beany baking. These will be next on my list to try.

  • Interesting, I will definately try this out! I tried your pumpkin cake with coconut frosting the other day, using sweet potato instead of pumpking and it turned out pretty well 🙂

  • These sound like my kind of cookie. I love the little unexpected powerhouse that black beans are, and cocoa is always a treat. I have found a kind that is pure enough that it offers a good dose of iron, so it’s a good excuse to have a little chocolate. These cookies look fantastic — tasty and healthy — perfect.

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