Black Bean Chocolate Chili Cookies

Prep Time

10 minutes

Prep Notes

Wanna have your cookie and eat it too? Well now you most certainly can. And if I might add, you can have 2 or 3 while you're at it. Anyone who knows me knows that I'm on a mission to 'healtherize' all of my favorite foods, treats and snacks that I can't seem to live without. Let's face it, a life without a gooey brownie, granola bar or sweet treat of any kind really isn't a life worth living. I'm also mildly obsessed with nutritious powerhouse super-foods that have the ability to radically transform our bodies and our health all while being oh-so-delicious. When I first saw this recipe, I cringed at the thought of putting beans of any kind into a sweet food like cookies. I couldn't possibly imagine how black beans would taste in the form of a chocolate cookie, although I do love me some heated black beans generously draped over organic sprouted quinoa chips, pico de gallo and homemade guacamole! Legumes like black beans are our body's best friend and help to provide us with incredibly high amounts of plant-based protein, fiber, minerals and powerful phytonutrients that protect us from things like cancer and heart name only a few. One cookie provides 4 grams each of fiber and protein with only 115 calories and 7 grams of sugar (all natural sugar I might add). For those of us with more sensitive digestive systems or anyone who's not yet used to consuming adequate amounts of fiber, these cookies are also great because they provide us with all the goods in a more easily digestive form since the beans have been partially broken down for us in the process. Plus, the subtle kick from the cayenne pepper will really get your digestive fire going!

Enjoy these delicious cookies until your heart's content..breakfast, lunch, dinner, midnight snack...they won't disappoint!

Cooking Time

15 minutes


10-12 cookies


1 can (15 oz) organic cooked black beans, well drained and rinsed

1/3 cup unsweetened cocoa powder

1/4 tsp. coarse sea salt

1/4 tsp. cayenne pepper

1/3 cup pure maple syrup - or coconut nectar 

2 tbsp. organic chia seeds

3 tbsp. coconut oil, melted

1 tsp. vanilla extract


  1. Preheat over to 375 degrees. Line a baking sheet with parchment paper. 
  2. Mix chia seeds with maple syrup (or coconut nectar) and vanilla in small bowl. Set aside. 
  3. Drain and rinse black beans well and pour into blender or food processor (I like to use my Kitchen Aid blender). Add salt, cayenne pepper, cocoa powder, and coconut oil and blend until incorporated. Add in maple syrup and chia seed mixture and blend until smooth (about 1 minute). 
  4. Spoon heaping tablespoons of batter onto lined baking sheet. Cookie batter will be slightly runnier than brownie batter. Smooth out tops of cookies with fingers or back of a spoon. 
  5. Sprinkle with a little coarse sea salt. Bake for 15 minutes for softer cookies, 18 minutes for crunchier cookies. 
  6. Cool and eat! Store in an airtight container in the fridge and enjoy for breakfast, midday snack, dessert or midnight snack .





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