I haven’t blogged any healthy snacks in a while…partly because I haven’t made anything that we totally love that we are super crazy about…
Until these cookies. Oh my, let me tell you….
These cookies are super chocolatey and fudgy, super soft and moist, gluten free, takes 1 container and 1 utensil to make, and they are packed with protein and fibre!
We made these so many times and each time, Elle and I fight over the spoon!
Both the kids LOVE them and every time they ask for more, I’m secretly thinking in my head ‘Yes! Eat more, eat more! Muahaha!’
I’ve shared these cookies with many friends and after they gobble my stash, they’d ask for the recipe to make more at home (I’m talking to you Emily and Anna). I would send them the original vegan recipe which is for brownies and tell them how to alter it to make them into cookies (and not vegan). I’ve done this way too many times so here is the recipe, at last.
You could easily double this black bean cookies recipe and freeze some baked cookies in the freezer. They defrost really well and the texture and taste is exactly the same as fresh.
Using Sugar Dates Instead of Maple Syrup
To make these cookies even healthier, we sometimes replace the maple syrup with honey dates. Actually, I don’t know if using honey dates is better for you than maple syrup…but it definitely gives you more fiber. I like using dates because it gives us another food into our diet.
However you want to sweeten your cookies, the results are the same. The cookies are still moist and the flavor is the same.
What you do is take about 14 honey dates or any dates (if you’re using medjool dates, use a couple less because they are bigger than honey dates), take the pits out of them and soak them in 1/3 cup of hot water for about 15 minutes (until they soften). Add both the dates and the water to the blender when you’re blending up the black beans and the rest of the ingredients.
What You Need To Make These Super Easy Gluten Free Cookies
- 1 15oz can black beans
- 2 eggs
- 3 tablespoons vegetable oil
- ¾ cup cocoa powder
- ¼ teaspoon sea salt
- 1 tablespoon vanilla extract
- ½ cup maple syrup (or dates and water)
- 1.5 teaspoon baking powder
- ½ cup gluten free chocolate chips
- ½ cup nuts (optional)
How To Make These Double Chocolate Brownie Cookies
- Preheat oven to 350 degrees.
- Line 2 baking sheets with parchment paper.
- Rinse and drain black beans.
- Crack eggs into blender and pulse for a few seconds.
- Add black beans, oil, cocoa powder, salt, vanilla extract, maple syrup and baking powder. Basically everything except the chocolate chips and nuts.
- Puree the mixture until it is smooth. We made this in a Blendtec and ran it on low twice, about 90 seconds. If you have a regular blender, you might need to puree it for longer to get the mixture nice and smooth.
- If the mixture is too thick (it doesn’t move in the blender), add a tablespoon or 2 of water and pulse again. Keep adding water a little bit at a time until mixture moves when blended. You want a hummus-like consistency.
- When the mixture is totally pureed, mix in chocolate chips and/or nuts with a spoon.
- Drop a spoonful of the thick batter onto parchment paper and flatten it to about 3/8” thick. These cookies don’t spread out that much or ‘grow’ so the shape you see now is the shape you’ll get.
- Bake for 20 minutes.
How About These?
If you like this easy gluten free cookies recipe, you might also like our other favourite gluten free chocolate chip cookie recipe. It’s super tasty and super flaky!