Believe me when I say that I totally had to google the word “fudgey” for spelling prior to the difficult task that was naming this recipe.
Absolutely nothing about black beans and zucchini stuffed in a cookie (that may or not be fudgey) sounds appetizing. I know this.
But these cookies are like chocolatey pillows of glory. They’re like a perfectly wrapped present for your face. These are the kind of healthy treat that no one would ever know was actually good for you. Would I lie to you?
But wait. There’s something exciting going on today!! I’ve teamed up with some of my food blogger besties (Lindsey, Julia, Arman, and Kylie) to bring you a recipe or five that utilizes a healthy ingredient in different ways. This month, that ingredient happens to be the oh-so versatile black bean! I mean how many foods can you so very easily turn into a sweet or savory breakfast, lunch, or dinner?
I can only think of like, one.
Whether you’re flirting with the idea of making an omellete, a salad, or a cookie, black beans will make you proud every damn time.
Let’s talk a bit more about the nutrition powerhouse that this humble frijole is for a moment. Black beans are loaded not only with iron, but also filling fiber and plant-powered protein that helps reduce cholesterol and prevent cardiovascular disease. As easy as they are on your waistline, they’re even easier on your wallet. Heyo!
You can get a whole bag of dried beans for like a dollar. Yes. Black beans are pretty much free.
So I threw them in the ol’ food processor with less refined coconut sugar and cacao and chocolate chippies and zucchini (because hi, summer) and HOLY HELL they’re foodgasm city.
Since the name of the recipe does anything but tempt you to make them, you’re just gonna have to trust me when I say you need them in your life like three days ago.
Now let’s see what everyone else made with the magical beeeeean!
Lindsay of The Lean Green Bean made Mexican Layer Dip, which I could easily bathe in. Get the recipe HERE!
Arman of The Big Man’s World made you another fantabulous dessert that you don’t even to bake! #Winning. Get the recipe for his Healthy No-Bake Black Bean Fudge Brownies HERE.
Julia of The Roasted Root created Sweet Potato Black Bean Breakfast Wraps, which are chock full of all my favorite foods. Yes, please! Get the recipe HERE.
Kylie of Imma Eat That whipped up some delish Black Bean Naan Bowls for your dinner pleasure. Put a fried egg (and hot sauce) on that shiz! Get the recipe HERE.
So how badly do you want to eat three pounds of black beans right now?
You have my permission.
Starting with bean brownies.
- 1 medium zucchini, grated + water squeezed out
- 1-15oz can black beans, drained, rinsed, and patted dry
- 2 tbsp almond butter (or nut butter of choice)
- 4 Medjool dates, pitted
- ¼ cup cacao powder
- ¼ cup old-fashioned oats
- ½ cup coconut sugar
- 2 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- ⅓ cup chocolate chips + more for topping
- Preheat oven to 350F. Line a baking sheet with parchment paper or a silipat.
- Chop ends off and grate zucchini. Place in a sieve or strainer to drain.
- Add black beans, almond butter, dates, cacao, oats, coconut sugar, vanilla, baking powder, and salt to a food processor. Process until well-combined.
- Add zucchini and process again for another 30 seconds, or until well-combined. Stir in chocolate chips.
- Drop spoonfuls of batter onto the baking sheet. The batter will be wet and sticky and that's okay! Wetting your hands may help. You should have about 14-16 cookies.
- Bake for 15 minutes.
- Store in an air-tight container in the refrigerator. (I love popping them in the microwave for 10 seconds before eating!)
So many great bloggers and recipes! Plus who doesn’t love black beans!?
Dietitian Jess recently posted…Race Week Thoughts and Goals: Philly Tri
I can’t wait to make these! What a perfect healthy treat.
i have a zucchini just waiting to make these xo
Lindsay (@LeanGrnBeanBlog) recently posted…Mexican Layer Dip + 5 Healthy Black Bean Recipes
I absolutely LOVE how you described the cookies as “pillowy”….amazing-balls! These look delicious, so please save me some and I will be right over! xoxo
She Rocks Fitness recently posted…Lately I Have Been…
Alexis, you totally have the power to make black beans and zucchini in a cookie sound completely appealing!! This is an awesome post and I think we are all cooking up some black beans RIGHT NOW… I know I am!! 🙂 xxx
Rebecca Lwin recently posted…Cherry Almond Smoothie
Holy frijoles, these coooooks are marv! I’m amazed at how much nutrition you packed into these little superfood powerhouses! Basically I want to eat all of them…you know…to get my daily dose of zucchini and beans, and all 😉 So happy to be joining you in this group, my love!
Julia recently posted…Sweet Potato and Black Bean Breakfast Wraps
I ALWAYS mess up “fudgy” and “fridge”. Womp womp. But these cookies look awesome!
Dani @ DaniCaliforniaCooks recently posted…Mediterranean Salad with Crispy Chickpeas
So happy you guys decided to do this round up! this is EPIC!!!
Rachel @ athletic avocado recently posted…Honey-Almond Iced Coffee
Just so you know, this is the most brilliant food to create a series for I need to go make like a pound of black beans so I can make everyone of these recipes.
Cassie @ Almost Getting it Together recently posted…The Best Free Workout Resources
This is gold. I am all about hiding black beans and zucchini in baked goods but have yet to hide BOTH in the SAME recipe. My mind is blown. Also love the idea of coordinating with a group of food bloggers to share a monthly recipe featuring the same ingredient. All the heart eye emojis to this and you. <3
Katie recently posted…Grain-Free Double Dark Chocolate Zucchini Muffins
I can’t wait until our next one. Splenda doesn’t know what hit it 😀
Yes it does. Alexis.
Arman @ thebigmansworld recently posted…No Bake Black Bean Fudge Brownies + 5 Healthy Black Bean Recipes
These cookies look so fudgy and delicious!! I’m having a serious chocolate craving right now 😉 (PS – I LOVE the name of your blog!)
Sarah | Well and Full recently posted…No-Churn Strawberry Ice Cream
These looks so good and I love the idea of featuring a different food each month! I just posted a recipe for a breakfast burrito collard wrap this morning haha. And girl, I need to get on your level for describing food. Makes me hungry instantly!
Kelly @ Eat the Gains recently posted…Breakfast Burrito Collard Wrap
These look amazing, and I love the ingredient list. Definitely going to make these soon.
Do you recommend storing these in the fridge, or do you think they’d be alright just stored in a container on the counter/at room temp?
Thanks!
Hi Melissa! Def store them in the fridge 🙂 I throw them in the microwave for about 10 seconds before I eat them!
They look amazing! Will def make them.
You shouldn’t use microwaves though, they destroy all the goodness from foods.
Healthy and fudgy? Count me in!
Catherine @ foodiecology recently posted…On the Right Foot: Kushyfoot Review
these look amaziiing!! yummy
https://aspoonfulofnature.wordpress.com/
I have kind of been craving all things zucchini for quite some time now 🙂 One of my favorite things about summer is playing with zucchini in the kitchen. These cookies really look fantastic!!
Tara | Treble in the Kitchen recently posted…Five Things Friday 6.26.2015
Ahhhhh so yummy must make!!!
Leah Watson recently posted…Healthy Fudge Pops Recipe
I made these last night. Couldn’t taste the zucchini nor the black beans. A definite plus for my kids! Maybe my zucchini was too large, because I baked them for a LONG time, and they didn’t cook in the middle. I ended up squishing them flat, in the hopes they would firm up. Right before burning, I took them out and they were still raw in the middle…but I put them in the fridge overnight, and the texture was great in the morning. Any helpful hints?
Fabulous! Be sure to use a small or medium zucchini and squeeze all the moisture out. You could also try drying the black beans after you rinse them to reduce any moisture. Hope that helps!
I just made these and had the same problem as Marlene. The cookies just didn’t want to set. They are quite gooey and uncooked on the inside. They are tasty, but I think the recipe needs to be tweaked a bit.
am i the only one that actually thought fudgey black bean zucchini cookies sounded amazing?! haha! i just made black bean brownies and literally spent 5 minutes going back and fourth between putting zucchini in it! next time 🙂
(i did add dried raspberries!)
masala girl recently posted…(siggi’s) Yogurt & Berry Bark
Hahaha I’m so glad the title appealed to you 🙂 XO
Just bought some zucchini’s today so I’m definitely going to make these! Plus black beans in a cookie?! For real?! I might die.
Megan recently posted…Sweet Potato Pizza Crust
My 4 yo daughter helped me shred the zucchini and pat down the black beans, and was surprised when I told her these went into the chocolate chip cookies we were making. But she was game and absolutely loved them. Even my 6 yo son, who REFUSES to eat black beans, asked for seconds and had me put one as a special treat in his lunch today! Seriously LOVE this recipe – thanks for helping me put some good stuff into dessert 🙂
Could you maybe weigh your zucchini next time you make these and (update the recipe)? I live in the Midwest and usually grow zucchini in my garden, or get it from friends in the summer and they are HUGE and I never know what to do with them! I like to shred and save for later…and I don’t know the weight of a small or medium zucchini 🙂
I just made my third (possibly my 4th, but whose counting) batch of these cookies today. They are so easy to make with stuff I have on hand all the time and are the perfect post-REFIT workout snack. I mean, who does not love a chocolate cookie – especially one that is a good source or protein, iron, and fiber! I freely admit that I love them with a good strong cup of black coffee for a little boost in the afternoon too. Thanks for my new favorite recipe. 😋
This sounds like a brilliant recipe!
I wondered if I could make some adjustments – do you think I could replace courgette with spinach and black beans with lentils? I tend to have them in more often thats all.
Thanks so much,
Abi