Double Chocolate Black Bean Cookies
These Double Chocolate Black Bean Cookies are a rich, fudgy treat that’s both low FODMAP and plant-based. Made with wholesome ingredients like black beans, cacao powder and dark chocolate chips, they’re packed with fibre, protein and just the right amount of sweetness. Perfect for anyone looking to enjoy a decadent dessert without the digestive discomfort, these cookies are ready in under 30 minutes and are naturally gluten-free and dairy-free.
Equipment
- 1 Food processor or hand-held blender
- 1 Spatula
- 1 Kitchen scales
- 1 Cookie sheet or baking tray
- Baking paper
Ingredients
- 260 g Black beans tinned; drained and well rinsed
- 2 tbsp Unsweetened almond milk
- 2 tbsp Peanut butter natural
- 2 tbsp Coconut oil melted
- 30 g Buckwheat flour or other low FODMAP flour
- 20 g Cacao powder
- 85 g Maple syrup
- 1/2 tsp Cinnamon ground
- 1/8 tsp Sea salt
- 60 g Dark chocolate chips
Instructions
- Preheat your oven to 375ºF (190ºC). Line a baking sheet with baking paper.
- Combine 260 g Black beans, 2 tbsp Unsweetened almond milk, 2 tbsp Peanut butter and 2 tbsp Coconut oil together in a blender or food processor. Blend until smooth.
- Add in 30 g Buckwheat flour, 20 g Cacao powder, 85 g Maple syrup, 1/2 tsp Cinnamon and 1/8 tsp Sea salt. Process again until creamy. Use a rubber spatula to gently stir in the 60 g Dark chocolate chips.
- Measure out even amounts of dough onto the cookie sheet (I used 2 tbsp per cookie) and use your hands to form into cookies. Sprinkle a few chocolate chips on each cookie and press down gently for good measure. Bake in the oven for 15 to 20 minutes.
- Remove from oven. Let cool and enjoy.
Notes
Nutrition per serving: 151 kcal, 7 g fat, 8 g sugar, 4 g saturated fat, 4 g protein, 4 g fibre