These chocolate beetroot black bean cookies are packed full of goodness and are completely free from refined sugar. This hidden vegetable recipe is really simple to make and the cookies make a great after-school snack for hungry kids (anyone else’s kids seem like they haven’t eaten since breakfast after school?). They’re also nut free, making them great for lunchboxes and they’re a great way to get kids to eat more veg. You might even find that you eat one or two yourself when they’re still warm out of the oven – well it would be a shame not to try them, wouldn’t it?
I gave my whole family the challenge of guessing what was in these and apart from chocolate they didn’t guess any of the ingredients. They had no idea that they were eating beetroot, oats, black beans, bananas and dates! Little S will happily eat any of these ingredients but his siblings are less keen and they were somewhat surprised when I owned up. Little do they know that they regularly eat cookies made of pulses – chickpea cookies like these ones by My Kids Lick the Bowl appear on our table regularly.
These cookies are dairy free, egg free and therefore vegan, and by using gluten free oats and baking powder they would be gluten free too. They’re really easy to make if you have a food processor or high speed blender but you could mash everything together really well in a mixing bowl if you don’t. I made these in my Froothie Optimum G2.3 blender*. Read my review here.
Here’s how to make chocolate beetroot black bean cookies:
Chocolate beetroot black bean cookies
- 1 400g tin of black beans drained and rinsed
- 100 g oats
- 2 ripe bananas chopped
- 1 cooked beetroot chopped
- 8 dates chopped
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tbsp raw cacao powder
Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
Line two baking trays with greaseproof paper.
Place all the ingredients in a food processor or high speed blender.
Pulse until well combined, pausing once or twice to scrape the sides down.
Using two spoons (as it's quite a sticky mixture) place eight spoonfuls of the mixture on each baking tray, leaving a gap between them.
Flatten with the back of a fork.
Bake in the pre-heated oven for 15-18 minutes until set and slightly crispy on top.
Remove from the oven and allow to cool slightly on a wire rack.
Delicious warm or cold.
Store for a day or two in an airtight container.
If you like this you might also be interested in my salted caramel black bean brownies.
Pin chocolate beetroot black bean cookies for later:
*Disclosure: I am an Ambassador for Froothie and any links to their products in this post are affiliate links which, if purchased through, won’t cost you any more but will earn me a small commission. Affiliate links throughout are marked with an asterix. I only endorse products I am happy with and I have not been paid for this post. *