I think I almost died.
Ummm…k. Maybe not. But these black bean chocolate chip cookies are amazing!
I dished them out to every member of my family (except Pepper – dogs should NOT have xylitol or chocolate) and EVEN the skeptical hubster LOVED them. He did!
In fact, everyone loved them.
They don’t taste healthy…but they are. Win-win!
I adapted this recipe to Trim Healthy Mama guidelines and here you have a version of the black bean chocolate chip cookies that is perfect for a S (Satisfying) treat.
Black Bean Chocolate Chip Cookies
Makes 16 cookies
- 1 can no-salt or low-salt black beans, rinsed well
- 2 T. almond milk
- 1 1/2 T. peanut butter/nut butter of choice
- 2 T. olive oil
- 2 T. almond flour
- ¼ c. unsweetened cocoa powder
- ½ c. + 1 T. xylitol (ground fine in a coffee grinder)
- 1 t. baking powder
- 1 t. vanilla extract
- pinch of cinnamon
- pinch of salt
- 1/3 c. sugar-free chocolate chips
Preheat oven to 375 degrees. In a food processor or medium bowl, combine black beans, milk, peanut butter, and olive oil. Process with food processor or stick blender until smooth.
Since we’re in a camper and appliances are minimal, I used the stick blender and it was perfect on the bean mixture.
Add the almond flour, cocoa powder, xylitol, baking powder, vanilla, salt, and cinnamon, and mix until ingredients are fully incorporated. Stir in ⅓ c. sugar-free chocolate chips.
(You can also use other types of chocolate like a dark chocolate bar cut up, but we like this kind of chocolate that has sugar alcohols and they don’t raise your blood sugar.)
Using a cookie scoop, place cookie batter onto an un-greased stoneware and sprinkle with the extra chocolate chips. Bake for 10 minutes. Let cool slightly on the pan, and then transfer to a cooling rack.
Store in the refrigerator since there are black beans in them, but also to make them easier to handle. Straight from the freezer, the no-sugar aspect seems more pronounced so I just refrigerate.
A couple more notes… I tried to make homemade sugar-free chocolate chunks but the chocolate separated from the coconut oil. I’ll keep experimenting with some good homemade chocolate. For now, we are pleased with the Hershey’s sugar-free.
This post for black bean chocolate chip cookies was linked up for Trim Healthy Tuesdays.
40 thoughts on “Black Bean Chocolate Chip Cookies ~ Trim Healthy Mama”
I will definitely do this when we have beans again! Thank you 🙂 Yummy!
We really loved these! I hope you do too!
Do you think they would be ok without the chocolate chips…just as chocolate cookies?
Yes, they are tasty even without the chocolate chips. You can taste the peanut butter but it’s primarily a chocolate flavor you’re left with.
Great. Thanks. These will be on the menu for tomorrow 🙂
Oh. My. Gosh. I love you. Sending you virtual hugs. I had NO idea that Hershey made sugar free chocolate chips! Where did you find them!? Pinned.
Thanks for linking at Trim Healthy Tuesday!
🙂 They are revolutionary Stacy! I found them at Wal-Mart but haven’t been able to find them at any other local stores.
Oh yum – I am definitely trying these! And I’m so interested in reading more about your nomadic life!!
I hope you enjoy them Cynkil and thank you for visiting the blog!
I just made these…they are FANTASTIC!
Yay!!! I’m glad you liked them!!
I’m new to this, so others may already know these answers, but I had two questions:
1. Why olive instead of coconut oil, which I thought was healthier or more beneficial?
2. If I’m not looking to go totally sugar-free but instead just avoiding processed and refined foods, what about using organic raw honey instead of xylitol?
1. You can certainly sub in coconut oil. I chose to stick with olive to make them easier to mix and to keep the coconut flavor out. I like coconut but like the flavor in these with olive. I’m curious if you try them with coconut oil though as I may just need to get some more muscle out for mixing. LOL!
2. Yes you sure can sub in honey if you’re not concerned about sugar-free. Maybe try 2/3 c. instead of 3/4 c. and reduce the almond milk. Hope this helps and you enjoy them!
Any recommendations for how to sub the xylitol for stevia? More almond flour?
You can sure try that Laura. I’m not experienced at replacing stevia extract for bulkier sweeteners. Hopefully others will chime in on your question. Sorry I cannot be of more help.
How long do you bake the cookies?
Hi Lindsey, they need to bake for 10 minutes.
Making these as soon as I find those chocolate chips! Going to the store tomorrow! I was thinking of using the skinny chocolate chunks, but you answered my question before I did! Thanks for the recipe! Pinned for sure!
I was bummed that the skinny chocolate didn’t work but I’d be happy with using a dark choc bar chunked up in a pinch. 80% or more would be perfect I think. I hope you like them!
I just baked these for 10 minutes are I let them cool for a while. They were really gooey like the batter so I stuck them back in for 3 more mins and they are still gooey. These are supposed to be firm like cookies, right? What am I doing wrong?
Hmmm…yes they are to be firm like regular cookies. Is your oven temp accurate? Is the bottom burnt? I’m not sure if you want to try baking them longer. Taking them out and letting them cool would mess up the consistency even after you bake them longer. Maybe try 13 to 15 minutes without the break in the middle. I’m sorry they are not working for you, but that is all I can suggest off the top of my head.
We’ve made these a couple times now. Ours turn out pretty gooey too, but still delicious! Thanks for sharing!
That’s too bad Shanna that they are turning out gooey. Are you baking them on a stone or a regular pan?
I have everything except xylitol. Can I not use that or sub something?
To stay with the Trim Healthy Mama eating plan, I’d say either Truvia or Erythritol (though this one is not as sweet so you may need to add more or make your own Truvia). If you are not concerned with sugar, you can use regular white granulated sugar or coconut sugar. (I have not tested it with either though)
I’ve made these a few times and they are very good – you would hardly know they have black beans in them! However, I did have a question-Today I calculated the nutritional info and without the SF chocolate chips mine came out as 3g fat, 3g net carbs, and 2.7 protein per cookie. The chocolate chips have more carbs per TBsp than fat so I was curious as to how it came out as an S dessert? Thanks!
I’m so glad you like them Katie! 🙂 The fiber in the beans makes the carb count less and keeps it in S territory.
Is the nut butter necessary for them to come out properly? I’m not a fan of peanut butter at all and don’t have any almond butter on hand.
I’ve never made them without peanut butter Shyla. Sorry I can’t help but you can try it without.
Ok so I have dried beans. How long do I soak them?
Hi, these sound great. I was wondering if I need to use stoneware or could a regular pan work??
A regular pan will work!
I was wondering what size can of beans? 19 oz or smaller?
15 oz can is the correct size.
Just tried this today! They are delicious! Thanks for the recipe 🙂 🙂
So glad you liked them Dayla!