Vegan Black Bean Double Chocolate Chip Cookies

Black Bean Double-Chocolate Chip Cookies from Big City Vegan

Vegan chocolate chip cookies, yum! But vegan black bean chocolate chip cookies, huh? Yep, vegan made, omnivore tested, approved! I read an article a couple weeks ago about how getting veggies in desserts wasn’t a winning idea, especially with kids. Now, I haven’t tested these on children, mainly because I don’t have any and couldn’t find any to borrow at the moment. Please feel free to try, and let me know how the kids react.  Recipe and photo contributed by Sharon Nazarian of Big City Vegan.

Also, I look for every opportunity to get chia seeds into things, so I’ve used a chia “egg.”  It’s so easy to make an egg replacer with chia seeds.* It’s a 1 to 3 ratio, 1 tablespoon chia seed meal to 3 tablespoons water replaces 1 egg.  Just mix together, let sit for 10 minutes and you’ll get a gel consistency just like an egg. There are other ways to substitute for eggs in a vegan recipe and it varies as to which one is best to use. This chia “egg” makes for a good binding agent in many vegan recipes. Between the chia seeds and the black beans, you’ve really put a lot of nutrients into  a sweet treat.  Also, there’s no added oil. Now just because they’re healthier, don’t eat them all in one sitting — enjoy!

Makes: 12 average size or 18 small cookies.

  • 1 tablespoon ground chia seeds
  • 3 tablespoons water
  • 1 teaspoon vanilla extract
  • 1/4 cup cocoa powder
  • 1/4 cup organic granulated sugar + more (about 2 tablespoons) for topping
  • 1/2 cup whole wheat pastry flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon smooth peanut butter
  • 15-ounce can black beans, drained and rinsed
  • 1/2 cup chocolate chips
  • 1/3 cup walnuts, chopped (optional)

Preheat oven to 400º F.

Prepare cookie sheet tray with parchment paper. If you don’t have parchment paper, prepare a lightly oiled cookie sheet tray.

In a small bowl, measure out 1 tablespoon chia seed meal and add to that the water and vanilla. Stir to combine. Set aside for 10 minutes.

Sift the cocoa powder, flour and baking powder into a large bowl. Add the salt and 1/4 cup sugar and whisk until blended.

Add the peanut butter to the chia mixture and mix together with a fork or small whisk.

Put the beans and peanut butter/chia mixture into a food processor and blend until smooth.

Add the wet bean mixture to the dry flour mixture gradually and mix until fully combined. Mix the chocolate chips (and walnuts if using) into the dough.

Prepare a small bowl with a small amount of sugar.

Form the dough into 1 to  1 1/2 inch balls. Flatten a bit and roll one side in granulated sugar. Place on tray with parchment paper, sugar side up.

Baking for 15 to 20 minutes, or until bottoms are slightly browned.


You can buy chia seeds and grind them in a spice or coffee grinder or purchase the ground chia seed meal. Find the seeds at your local health food store, often found in the bulk bins as well, or buy online (see link above).

The black bean brownie recipes that cropped up a few years ago just didn’t quite make the grade. I was so excited with the way these cookies came out. Happy baking!! Please let me know what you think by commenting below, and share the vegan love!

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!


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