My black bean cookies with chocolate and beetroot are packed full of goodness and are completely free from refined sugar.
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These black bean cookies are a great hidden vegetable recipe
This hidden vegetable recipe is really simple to make.
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 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?
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:
- black beans
- bananas, and
Little S will happily eat any of these ingredients but his siblings are less keen. They were 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.
Are these cookies vegan?
Yes – these black bean cookies are dairy free, egg free and therefore vegan.
If you use 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.
Other bakes that use pulses
Pin chocolate beetroot black bean cookies for later:
How to make chocolate beetroot black bean cookies:
Chocolate beetroot black bean cookies
- 400 g 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 or cocoa 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 (400g tin of black beans, 100g oats, 2 ripe bananas, 1 chopped cooked beetroot, 8 chopped dates, 1 tsp baking powder, 1 tsp vanilla extract and 1 tbsp cacao or cocoa powder) 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.
*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.
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*Disclaimer: this is an affiliate link meaning that if you buy something after clicking on it I’ll receive a small commission, which I will probably spend on buying more ingredients for Sneaky Veg recipes! The price to you remains the same. Thanks for supporting Sneaky Veg. Read my full disclosure.