Black bean chia chocolate cookies

Serves: Makes 6 cookies

Prep Time: 30 mins


1 ½ cups cooked black beans,

2 tbs coconut oil

1/3 cup organic cocoa powder

1/3 cup maple syrup (or honey, agave)

2 tbs chia seeds

1 tsp vanilla extract

1/3 cup (1/2 a bar, 50g) chopped dark chocolate (80% or higher)

1/4 tsp coarse sea salt, plus more for sprinkling

These Black bean chia chocolate cookies really take the biscuit. They are moist and fudgy with a subtle crunch from the chia seeds. The chunks of dark chocolate ooze out of the cracks in the cookie ever so slightly to give a rich smoothness that is cookie heaven.

Those of you that are familiar with my website will know that I like to bake with vegetables, as seen here with my beetroot and sweet potato brownies. But beans?! Yes my friend! They provide a delicious fudgy back note while also being loaded with fibre, protein and powerful anti-oxidant goodness. How great is that?! Mark my words Black bean chia chocolate cookies will become the Oreo of the health world.


  1. Preheat oven to 180C. Line a baking tray with baking paper.
  2. Mix chia seeds, maple syrup, and vanilla in a bowl and set aside.
  3. Place drained and well-rinsed beans, coconut oil, cocoa and salt in a food processor and blend until well combined.
  4. Add the maple syrup and chia mixture into the food processor and pulse to incorporate. Remove the blade from the food processor and fold in the chopped chocolate.
  5. Spoon the cookie batter onto the lined baking tray. Then using the back of the spoon, flatten the cookies, as they will not spread when baking. Sprinkle with coarse sea salt just before popping in the oven to bake for around 20 minutes or until the edges are browning. Cool and eat! Or pop in an airtight container in the fridge for later.

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