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.
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These decadent Fudgy Black Bean Zucchini Cookies make the best healthy treat! Vegan and gluten-free.
Ingredients
- 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
- 1/4 cup cacao powder
- 1/4 cup old-fashioned oats
- 1/2 cup coconut sugar
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup chocolate chips + more for topping
Instructions
- 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”]
Dietitian Jess says
So many great bloggers and recipes! Plus who doesn’t love black beans!?
Cara's Healthy Cravings says
I can’t wait to make these! What a perfect healthy treat.
Lindsay (@LeanGrnBeanBlog) says
i have a zucchini just waiting to make these xo
She Rocks Fitness says
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
Rebecca Lwin says
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
Julia says
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!
Dani @ DaniCaliforniaCooks says
I ALWAYS mess up “fudgy” and “fridge”. Womp womp. But these cookies look awesome!
Rachel @ athletic avocado says
So happy you guys decided to do this round up! this is EPIC!!!
Cassie @ Almost Getting it Together says
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.
Katie says
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
Arman @ thebigmansworld says
I can’t wait until our next one. Splenda doesn’t know what hit it :D
Yes it does. Alexis.
Sarah | Well and Full says
These cookies look so fudgy and delicious!! I’m having a serious chocolate craving right now ;) (PS – I LOVE the name of your blog!)
Kelly @ Eat the Gains says
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!
Melissa says
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!
Alexis says
Hi Melissa! Def store them in the fridge :) I throw them in the microwave for about 10 seconds before I eat them!
Bianca says
They look amazing! Will def make them.
You shouldn’t use microwaves though, they destroy all the goodness from foods.
Catherine @ foodiecology says
Healthy and fudgy? Count me in!
Anna says
these look amaziiing!! yummy
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Tara | Treble in the Kitchen says
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!!
Leah Watson says
Ahhhhh so yummy must make!!!
Marlene says
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?
★★★
Alexis says
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!
Adrienne says
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.
★★★
allison says
this happened to me too… the middle wouldn’t cook.
masala girl says
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!)
Alexis says
Hahaha I’m so glad the title appealed to you :) XO
Megan says
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.
★★★★★
Lori says
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 :)
Sarah says
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 :)
Ruth Smith says
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. ?
Abi says
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
Carly Sears says
Is there a way to leave out the coconut sugar?
★★★★★
Kim says
These are pretty good. I like the use of zucchini and beans. I am trying to find an interesting legume recipe for a dessert. After baking these, I found the starchy beans to be more prominent than in the “dough”, HOWEVER, what I noticed about the dough, is that after whipping it around in the food processor, it had the consistency of mousse. SO, I’m thinking that (with maybe a little more cocoa powder which I used instead of cacao powder), hold the oats and baking powder, this might make a GREAT mousse without baking at all. I might not add the chips in the mix, but put them on top. Maybe cookies in the winter…mousse in the warmer months? What a versatile recipe. Thanks!
Kim says
I think the cookies are ok. I am looking for and testing a lot of legume desserts. I could appreciate a more starchy, bean quality after baking which I am not sure I like well enough to make these again as written. HOWEVER, I noticed that in trying the batter, after it had been whipped around in the FP, it had the consistency of mousse, and it is good. So, what I might try next time is hold the oats and baking powder, add a bit more cocoa powder (which I subbed for cacao powder) and instead of adding the chips, top with them and maybe a strawberry. All in all, this makes a versatile recipe. Thanks!
★★★★
Karen says
I thought these were okay as well. A little too gooey. I left them in an extra 10 minutes and they still were gooey. Maybe I didn’t squeeze enough water out of the courgette? I thought I did but they are still pretty gooey. I like the idea of them.
★★★
Betty Pickens says
I’d appreciate it if you would measure the correct amount of shredded zucchini and list it in the ingredients…as mine are always huge…and I’d like to Make the recipe so it turns out o k . Recipe sounds delicious.
Alexis says
It should yield about a cup of shredded zucchini.