Looking for a grain-free cookie that’s packed with protein and on the healthier side? These chocolate cashew cookies will not disappoint! You probably won’t even notice the hidden ingredient that adds protein to these delicious, chocolatey cookies!
Recipe from my sister, Olivia
Why you’ll love this Flourless Chocolate Cookie recipe
I whipped up a batch of these earlier this week, and my entire family said they were “the best cookies ever”. My brother wanted to eat them in one sitting. 😉
No one could believe the cookies were completely grain-free… and that they had a full can of black beans in them!
These cookies are:
- gluten-free
- grain-free
- soy-free
- dairy-free (if you use dairy-free chocolate chips)
- egg free
- vegetarian
- vegan (with vegan chocolate chips)
- packed with protein and nutrients
- loaded with good fats
- super easy to make
- delicious!
The best part? They freeze really well so you can make them ahead and just pull out a few when you have a hankering for something sweet!
Ingredients for Chocolate Flourless Cookies
- 1 can black beans (15 ounces), rinsed and drained
- 2 teaspoons vanilla extract
- 3/4 cup cashews (I used roasted/salted)
- 1/4 cup honey
- 1 teaspoon baking powder
- 1/2 cup chocolate chips
How to make this Black Bean Cookie Recipe
1. Preheat oven to 350ºF.
2. Place all ingredients (except chocolate chips) in a food processor, and process until very smooth. If there are chucks of black beans on the sides of the processor, use a rubber spatula to scrape them back into the mixture, and process again until they’re combined.
3. Remove blade, and stir in chocolate chips.
4. Using a spoon, drop cookies by tablespoonfuls onto greased baking sheets.
5. (Optional) Decorate with sprinkles.
6. Bake in preheated oven for about 10 minutes.
7. Let cool slightly before placing on wire racks to cool.
Tips for making Black Bean Cookies
You’ll need a good food processor or blender for this recipe — a normal stand mixer will not work.
Also, if there are chunks of black beans on the sides of your food processor, use a rubber spatula to scrape them back into the mixture, and process again until they’re completely combined — you don’t want chunks of black beans in these cookies, only pureed black beans!
It’s OK if there are a few chunks of cashews though.
Flourless Cookies variations and substitutions
For a little extra crunch, try mixing some chopped cashews into the batter with the mini chocolate chips — and if you have dairy issues, feel free to omit the chocolate chips completely (or use dairy-free).
These might taste amazing with a little sprinkle of coarse sea salt on top of each cookie!
How to Store Flourless Chocolate Cookies
If you don’t eat them all in one sitting, you can refrigerate them in a sealed food storage container or zip-top bag.
To freeze, place cookies on cookie sheets and freeze for 2 hours. Remove from cookie sheets and place in freezer bags. Freeze for up to 3 months.
Chocolate Flourless Cookies Made With Black Beans Note:
Ingredients
- 15 ounce can black beans rinsed and drained
- 2 teaspoons vanilla extract
- 3/4 cup cashews I used roasted/salted
- 1/4 cup honey
- 1 teaspoon baking powder
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350ºF.
- Place all ingredients (except chocolate chips) in a food processor, and process until very smooth. If there are chucks of black beans on the sides of the processor, use a rubber spatula to scrape them back into the mixture, and process again until they’re combined.
- Remove blade, and stir in chocolate chips.
- Using a spoon, drop cookies by tablespoonfuls onto greased baking sheets.
- (Optional) Decorate with sprinkles.
- Bake in preheated oven for about 10 minutes.
- Let cool slightly before placing on wire racks to cool.
Nutrition
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Olivia is a music teacher, graphic designer, and event organizer. She loves hospitality, ministering to the elderly, reaching out to international students, playing harp gigs, adding beauty to everyday life, and experimenting with recipes in the kitchen. Her greatest joy in life come from knowing God and growing in her relationship with Him.
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Lori says
Would this work with almonds or peanuts? I don’t have any cashews on hand.
Olivia says
Hi, Lori! Yes, you should be able to use almonds or peanuts in place of the cashews! -Olivia, MSM Team
Bethany M says
Do you drain the beans?
Mae says
The directions indicate to rinse and drain