Vegan Mint Double Chocolate Black Bean Cookies

Serves about 36 cookies     adjust servings

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!


  • 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


  1. 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.)
  2. In a large bowl, combine the flour, cocoa, baking soda, and salt.
  3. In a food processor, add the black beans, flaxseed and water mixture, nondairy milk, both sugars, and peppermint.
  4. Blend until smooth.
  5. Add the wet mixture to the dry in the bowl along with the chocolate chips and mix with a wooden spoon until combined.
  6. 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.


Recipe Notes

soy-free option* gluten-free option** no oil added option***
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