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Chocolate beetroot black bean cookies recipe

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 2 votes
Prep Time 5 mins
Cook Time 18 mins
Total Time 23 mins
Course Snack
Cuisine International
Servings 8


  • 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.
Keyword black bean cookies
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