It’s time to make some Christmas cookies! I recommend my Mint Double Chocolate Black Bean Cookies because they are oil-free and can be easily made gluten-free too. The original recipe that doesn’t have mint comes from The Great Vegan Bean Book.
These cookies are soft and cake-like without any added oil. That makes them a holiday treat you can feel good about having seconds on. You can use your favorite gluten-free blend to make them gluten-free, in addition to oil-free and soy-free. That will fit most people’s diets and makes these a must for holiday parties.
I haven’t made these sugar-free before, but you can try baking them with Lily’s Chocolate Chips that are sweetened with stevia. You could use a stevia in place of the sugar, but it will throw the wet to dry proportions off. You’ll probably need to add more flour to make up for it. But if you give it a try please let us know what worked for you in the comments.
Serves: about 36 cookies
Serving size: 1 cookie
Fat: 3.2 g
- 1 ½ cups (180 g) whole wheat pastry flour (**use gluten-free)
- ½ cup (40 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups (258 g) cooked black beans or 1 can (15 ounces, or 425 g), rinsed and drained
- 1 tablespoon (7 g) ground flaxseed mixed with 3 tablespoons (45 ml) warm water
- 1 cup (235 ml) unsweetened nondairy milk (*use soy-free)
- ½ cup (115 g) brown sugar
- ½ cup (100 g) granulated sugar
- 1 teaspoon peppermint extract
- 1 ½ cups (263 g) vegan chocolate chips
- Preheat the oven to 350˚F (180˚C, or gas mark 4). Oil a cookie sheet ***or line with parchment paper. (***If you eat oil-free, please note that your chocolate chips probably do have added oil so you may want to leave them out.)
- In a large bowl, combine the flour, cocoa, baking soda, and salt.
- In a food processor, add the black beans, flaxseed and water mixture, nondairy milk, both sugars, and peppermint.
- Blend until smooth.
- Add the wet mixture to the dry in the bowl along with the chocolate chips and mix with a wooden spoon until combined.
- Scoop the cookies using a small cookie scoop(about 1 ½ tablespoons [22.5 g]) onto the prepared cookie sheet and bake for 10 to 12 minutes or until the cookies look dry on top and spring back when lightly touched.