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Home » Recipes » Baked goodies

Chocolate beetroot cookies with black beans

May 9, 2017 by Mandy Mazliah 39 Comments

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chocolate black bean beetroot cookies
chocolate black bean beetroot cookies

These black bean cookies with chocolate and beetroot are packed full of goodness. They're sweetened naturally with fruit and are suitable for vegans. 

chocolate black bean beetroot cookies

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These cookies are so incredible that I barely know where to start describing them.

Here's why they're so amazing:

  • they contain a portion of veg (beetroot)
  • and a portion of pulses (black beans)
  • they're naturally sweetened (dates and bananas)
  • packed with energy (oats)
  • chocolate flavoured (always a winner)
  • nut free (great for lunch boxes)
  • they contain just 70 calories each
chocolate black bean beetroot cookies on plate

A cookie with hidden vegetables

Whether you have a picky eater or not it's always good to add extra vegetables to your cooking.

It's easy enough to make cakes or muffins with hidden veg.

And in this recipe I've taken it one step further by including beetroot - and black beans.

Great for kids - and adults

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?).

Good for lunch boxes

They're nut free, making them perfect for lunchboxes.

Plus 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?

Check out my healthy lunchbox ideas and tips

chocolate black bean beetroot cookies on wire rack

My family could not guess what these cookies were made from

I gave my whole family the challenge of guessing what was in these. 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!

Vegan friendly

These black bean cookies are free from dairy and eggs or any other animal product so are suitable for vegans.

Make them gluten free

If you use gluten free oats and baking powder they would be gluten free too.

chocolate black bean beetroot cookies on wire rack

Equipment

You will need:

  • weighing scales - I prefer digital*
  • food processor*
  • baking tray*
  • baking paper*

Baking with pulses

Baking with pulses such as black beans and chickpeas adds a healthy dose of plant-based protein to your bakes.

Here are some more recipes that use pulses that you might like:

  • Chickpea cookie dough (no bake)
  • Healthy gingerbread blondies
  • Chickpea and peanut butter blondies
  • Black bean brownies


If you like these you might also like these chocolate beetroot brownies or these tropical cookies.

How to make chocolate beetroot black bean cookies:

If you've made this recipe please a star rating and comment below. Thank you!

Please do not reproduce this recipe without permission.

chocolate black bean beetroot cookies

Chocolate beetroot black bean cookies

Mandy Mazliah
These simple chocolate beetroot black bean cookies are free from refined sugar. They are great for lunch boxes and after school snacks.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 18 mins
Total Time 23 mins
Course Snack
Cuisine International
Servings 16
Calories 70 kcal

Equipment

  • Food processor
  • Weighing scales
  • Baking tray
  • Baking paper

Ingredients
 
 

  • 240 g black beans drained and rinsed (1 standard 400g tin)
  • 100 g oats
  • 2 ripe bananas chopped
  • 1 cooked beetroot chopped
  • 8 dates* chopped
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon cacao powder or cocoa powder

Instructions
 

  • Pre-heat the oven to 180°C (fan)/200°C/400°F/gas mark 6.
  • Line two baking trays with greaseproof paper.
  • Place all the ingredients (tin of black beans, 100g oats, 2 ripe bananas, 1 chopped cooked beetroot, 8 chopped dates, 1 teaspoon baking powder, 1 teaspoon vanilla extract and 1 tablespoon cacao or cocoa powder) in a food processor.
  • 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.

Notes

  1. *Medjool dates will work best in this recipe. If you are using another type of dried dates you may need to soak them in hot water for 20 minutes before proceeding with this recipe.
  2. Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 70kcalCarbohydrates: 15gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 32mgPotassium: 174mgFiber: 3gSugar: 4gVitamin A: 12IUVitamin C: 2mgCalcium: 26mgIron: 1mg
Keyword beetroot cookies, black bean cookies
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chocolate black bean beetroot cookies

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Comments

  1. Jane Steele

    February 20, 2020 at 9:20 am

    Hi there - is it possible to make them without dates?

    Reply
    • Mandy Mazliah

      February 20, 2020 at 2:39 pm

      Hi Jane

      I think you could probably use raisins or another dried fruit but I haven't tested this so can't say for sure. Dates usually work best because they're so sticky.

      Let me know how you get on

      Mandy

      Reply
  2. Natalie

    January 12, 2020 at 7:54 pm

    Hi, I'm making these right now and just wondering if they will freeze? I like to freeze snacks for the kids so I'm never caught out!

    Reply
    • Mandy Mazliah

      January 12, 2020 at 8:52 pm

      Hi Natalie - I haven't experimented with freezing these so I'm not 100% sure but I can't see why it wouldn't work. If you do try it it would be great if you let me know how you get on.

      Reply
  3. ss

    November 12, 2019 at 7:27 pm

    Hi if I use dry black beans, how many hours should I soak them ? Also, should it be cooked?

    Reply
    • Mandy Mazliah

      November 14, 2019 at 9:36 am

      Hi yes, if you soak and cook the black beans according to the instructions on the packet then you can use the cooked beans in the recipe. Usually you will need to soak them overnight in cold water before cooking.

      Reply
  4. Nilou

    September 04, 2019 at 3:15 pm

    I am so grateful for this website specially this recipe and so happy I accidentally found it. I’ve tried a million recipes to get my 2.5 year old eat veggies. Right now he’s eating the fourth cookie and wondering why I’m looking at him with such excitement 

    Reply
    • Mandy Mazliah

      September 04, 2019 at 3:19 pm

      That’s so great to hear – I’m so happy to hear that!

      Reply
  5. Heike

    February 09, 2019 at 12:40 pm

    Sounds delicious ? i would like to make iz but am using dry beans, what is the net weight of the beans after the liquid is drained ?

    Reply
    • Mandy Mazliah

      February 09, 2019 at 8:43 pm

      I've just double checked and it's 235g - hope it works!

      Reply
  6. Jo

    January 23, 2019 at 1:53 pm

    5 stars
    Just made these as a new afternoon snack for my toddler and they've turned out great! I think I must've had quite a big beetroot as they're more purple than the pictures but they're a really good texture and just sweet enough to satisfy both my little girl and me. Very moreish! Thanks for the fab recipe.

    Reply
    • Mandy Mazliah

      January 23, 2019 at 1:55 pm

      I wish mine had been more purple! Haven't made this recipe for ages - will be making it again as soon as I hunt out a large beetroot 🙂

      Reply
  7. Cathy @ Planet Veggie

    August 31, 2017 at 1:58 pm

    These are just my kind of cookie - the kind without loads of butter and sugar in them!

    Reply
    • Mandy Mazliah

      August 31, 2017 at 3:23 pm

      Oh well I like the other kind too but these are better as an everyday option!

      Reply
  8. Emma

    July 20, 2017 at 7:52 am

    Do you think Kidney beans could work?

    Reply
    • Mandy Mazliah

      July 20, 2017 at 10:13 am

      I haven't tried it so I don't know but I don't see why not. It might change the colour a bit but should be fine. Let me know if you try it how it goes!

      Reply
  9. Lou

    June 15, 2017 at 12:46 pm

    I was rather dubious about trying this recipe, I like all the ingredients individually but was a little unsure how they would taste together. I'm keen to try new things so gave them a go and I was very, pleasantly surprised. In all honesty, they're definitely not as good as a real, sugar laden, cookie but if you're looking for a healthy alternative with a nutritional boost then definitely give these a good. They taste delicious and will certainly satisfy your sweet tooth.

    Reply
    • Mandy Mazliah

      June 15, 2017 at 12:59 pm

      Thanks for your honesty Lou! I'm glad you tried them - I remember having a lot of doubts before trying baking with pulses for the first time but now we do it a lot. Glad you enjoyed them.

      Reply
  10. Angela / Only Crumbs Remain

    May 26, 2017 at 10:18 am

    Ooh, now that is a sneaky recipe Mandy - beetroot and blackbeans! Fab!
    Angela x

    Reply
  11. TurksWhoEat

    May 17, 2017 at 2:18 pm

    I love the idea of these, I'll definitely need to give them a try!

    Reply
    • Mandy Mazliah

      May 18, 2017 at 8:54 am

      Let me know what you think!

      Reply
  12. Severien Vits

    May 12, 2017 at 8:48 pm

    I love the fact that it can go in lunch boxes, must try!

    Reply
    • Mandy Mazliah

      May 14, 2017 at 7:17 pm

      Thanks so much - it can be tricky trying to make healthy bakes and avoid nuts at the same time!

      Reply
  13. Eb Gargano / easypeasyfoodie.com

    May 11, 2017 at 8:51 pm

    P.S, Really loving your new site...and how much easier it is to comment!! 😀 Xx

    Reply
    • Mandy Mazliah

      May 14, 2017 at 7:17 pm

      Thanks Eb - these were definitely a sneaky veg success! Glad you approve of the new commenting system 🙂 x

      Reply
  14. Eb Gargano / easypeasyfoodie.com

    May 11, 2017 at 8:50 pm

    WOW! I love this idea...I love how many veggies and other goodies you've managed to sneak into these totally delicious looking cookies. You are a very clever lady!! And I love that you totally foxed your kids. Thanks for linking it up to #CookBlogShare 🙂 Eb x

    Reply
  15. Bernadette

    May 11, 2017 at 7:14 pm

    Yummy! They sound delicious and also love the hidden nutrient boosters!

    Reply
    • Mandy Mazliah

      May 11, 2017 at 7:20 pm

      Thanks Bernadette!

      Reply
  16. jenny paulin

    May 10, 2017 at 7:50 pm

    such a healthy sweet treat Mandy - I love all of the hidden ingredients you managed to conceal inside them. x

    Reply
    • Mandy Mazliah

      May 10, 2017 at 8:03 pm

      Thanks Jenny! This is a great one for sneaking in extra goodness x

      Reply
  17. Jo @ Jo's Kitchen Larder

    May 10, 2017 at 1:45 pm

    This recipe looks amazing! Why bother buying sugar laden snacks for your little ones if you can whizz up these little morsels. I was honestly gobsmacked when I saw black beans on the list of ingredients but hey if it works, it works 🙂 Will be giving these a whirl as need something new to keep my two happy after school and nursery. Will report back!

    Reply
    • Mandy Mazliah

      May 10, 2017 at 1:46 pm

      Thanks Jo - the beans work really well - I use pulses in quite a few bakes! Let me know what you think x

      Reply
  18. Kate

    May 09, 2017 at 9:18 pm

    This looks like a very quirky recipe. I love the idea of using black beans and beetroot in a cookie recipe. I bet they go really well with the dates. I will have to give this a try next time I bake with my girls.

    Reply
    • Mandy Mazliah

      May 10, 2017 at 8:25 am

      Thanks Kate - I'd love to hear what you think x

      Reply
  19. Monika Dabrowski

    May 09, 2017 at 6:29 pm

    I can't think of a healthier cookie recipe! The ingredients are amazing. Love every single one. Thank you for sharing with #CookBlogShare:)

    Reply
    • Mandy Mazliah

      May 10, 2017 at 8:25 am

      Thanks Monika - it's probably as healthy as you can get!

      Reply

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