It’s time to make some Christmas cookies! My Mint Double Chocolate Black Bean Cookies are always a big hit because everyone loves them. The original recipe (that doesn’t contain mint) comes from The Great Vegan Bean Book
These cookies are soft and cake-like. Use your favorite gluten-free blend to make them gluten-free, and they are already oil-free and soy-free. They 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
- 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.
Vegan Mint Double Chocolate Black Bean Cookies
These cookies remind me of a chocolate-coated cookie that I ate growing up. They're like little cakes with a surprise burst of chocolate from the chocolate chips throughout. A few testers even snuck some icing between two of them to create whoopie pies!
Ingredients
- 1 1/2 cups (180 g) whole wheat pastry flour (**use gluten-free)
- 1/2 cup (40 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 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)
- 1/2 cup (115 g) brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon peppermint extract
- 1 1/2 cups (263 g) vegan chocolate chips
Instructions
- 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.
Shelley says
I made these tonight and they are delicious. I will definitely be making these for Christmas dinner. I made the mint and I want to try the regular with vanilla too. I have 4 of your books but I missed this in the Bean book. Thanks for pointing it out.
Rachel @LittleChefBigAppetite says
Yum! I love sneaking beans into baked goods. Definitely trying these!
Sarah says
You said vanilla in the directions, but meant peppermint. Just made a batch. Love! Love! Love! Thank you!
Kathy Hester says
Opps! I will change that now.
Angie@Angie's Recipes says
Mint and chocolate are such a great combo of flavour..and the addition of black beans are such a creative and fun idea.
Kathy Hester says
I love them!
Dave says
Awesome recipe not overpowering peppermint flavor I made them gf for a friend
Noa says
Been making these for a while from your Vegan Bean book, in fact I make something nearly every week from that book.
Question though…when is the Instant Pot cookbook coming out, and do you have a table of contents yet? Been holding off buying an IP cookbook till I see what you are putting out.
Happy Holidays, Noa
Kathy Hester says
The look in the book feature is up at Amazon and you can see the table of contents which also has the recipes listed:
amy lynn says
This sounds great! (The cookies and the book!) I have gotten into such a food rut, I need something to kickstart my former love of cooking. And using the slow cooker seems like a great idea. My Mom used her “Crock Pot” often when I was a kid, I think she still has it. Slow cooking seems like it would produce a better flavor, like how some casseroles and veggie chili & soup are all better the second day. ‘Will be saving this to my BDay wishlist!!
Shen says
Love the Bean Book!
I’ve made these as is and also subbing orange extract and a couple of tbs.orange zest.
Great recipe!
Kathy Hester says
So glad you like them too!
Kaz says
Hi Kathy- thanx for this delish looking recipe! I’m a huge DR FUHRMAN & CHEF AJ fan & was wondering if you would (be kind enough to) accept the challenge to convert this recipe using his or her principals? Thank you in advance if poss!
Kathy Hester says
How about if I make a chocolate caramel version? I can use oat for the flour and dates for the sweetener. You would be able to modify flavors from there, I’m just not sure if peppermint would be the perfect choice for them.