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
. Don’t worry – you can’t taste beans at all.
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.
Can’t have gluten? Be sure to try my Gluten Free Vegan Teff Brownies your guest will love them!
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 me know what worked for you in the comments.
Double-Chocolate Devil’s Food Cookies from The Great Vegan Bean Book
Ingredients
- 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
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.
Notes
Nutrition
Shelley says
December 12, 2015 at 11:57 pmI 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
December 15, 2015 at 6:38 pmYum! I love sneaking beans into baked goods. Definitely trying these!
Sarah says
December 16, 2015 at 6:11 pmYou said vanilla in the directions, but meant peppermint. Just made a batch. Love! Love! Love! Thank you!
Kathy Hester says
December 16, 2015 at 6:19 pmOpps! I will change that now.
[email protected]'s Recipes says
December 18, 2015 at 3:17 amMint 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
December 18, 2015 at 9:11 amI love them!
Dave says
December 20, 2015 at 8:31 pmAwesome recipe not overpowering peppermint flavor I made them gf for a friend
Noa says
December 17, 2016 at 2:19 pmBeen 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
December 17, 2016 at 2:59 pmThe 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
December 26, 2016 at 1:40 amThis 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
December 6, 2017 at 6:39 pmLove 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
December 6, 2017 at 6:42 pmSo glad you like them too!
Kaz says
December 4, 2018 at 5:54 pmHi 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
December 5, 2018 at 10:19 amHow 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.