These black bean cookies with chocolate and beetroot are packed full of goodness. They're sweetened naturally with fruit and are suitable for vegans.
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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
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?
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
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.
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
How to make chocolate beetroot black bean cookies:
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Please do not reproduce this recipe without permission.
Chocolate beetroot black bean cookies
- 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
- 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.
- *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.
- Nutritional information is approximate and is intended as a guide only.
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