Black Bean, Coconut and Chocolate Cookies

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July 25, 2016

Recipe by Drum Beets


3 cups cooked black beans, drained

4 tablespoons coconut oil

2/3 cup dark cocoa powder

1 teaspoon coarse sea salt

2/3 cup brown rice syrup (or 100% maple syrup or honey)

2 eggs

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

2/3 cup dark chocolate bar or baking chocolate, shaved or chopped into small chunks

1/2 cup large unsweetened coconut flakes + extra for sprinkling


1In a food processor or blender, combine all ingredients except the chocolate and coconut flakes. Blend until smooth. The texture should be wet but not soupy. Fold in the chocolate and coconut flakes.

2Spoon about 1-2 tablespoons of the mixture onto a parchment-lined baking sheet. Sprinkle each cookie with extra coconut flakes.

3Bake at 375 for 15 minutes or until the edges of the cookies and coconut start to brown. Serve warm! To be honest, these cookies are best straight out of the oven and don't make the best leftover if stored in a tupperware.

4Instead, freeze the cookies in single layers between sheets of wax paper. When you want some cookies, heat the oven to 350 and bake for 5 minutes until warm again. Sure, a little more work on your part, but entirely worth the extra effort to enjoy these cookies warm!


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