These decadent Fudgy Black Bean Zucchini Cookies make the best healthy treat! Vegan and gluten-free.
Believe me when I say that I totally had to google the word “fudgy” 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 fudgy) 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?
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.
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!)
[Tweet “Beans and zucchini in a fudgy, flourless #vegan cookie? YES. @TheHummusapien”]