Amazingly rich and fudgy healthy chocolate cookies! Real ingredients, naturally vegan and gluten free.
These healthy chocolate cookies taste amazingly rich and fudgy! I want to marry them, and I’m pretty sure you’ll want to, too.
Wait, healthy chocolate cookies? As in no butter, no oil, no refined sugar, no eggs, no flour? Vegan, gluten free, made with real food ingredients??
That’s what’s up.
I give you my word as an accomplished connoisseur of rich fudginess. These healthy chocolate cookies don’t taste healthy. They taste like the best fudge brownies ever, plopped into cute little cookies.
Oh, and they’re double chocolate cookies. Made. Of. Win!
Uh-oh! I stole one.
They’re made of win and a few other things. I mean few. The ingredient list for these fudgy little chocolate cookie dreamboats is super short.
So what the fresh hell goes in them already?? I’m getting impatient too, and I already know.
Super nutritious, protein-packed, fat-free, the-OG-of-clean-eating beans. My all-time FAVORITE baking ingredient!
Beans give cookies and brownies that rich, moist, fuuuuudgy texture that flour, sugar and butter and eggs only dream about. And they’re one of the healthiest foods on the planet. You can’t even mess with beans. Don’t try it.
You can use most any kind of beans you want. I’ve tried chickpeas, black beans and navy beans and they all rock. This batch I photographed is made with navy beans. I haven’t tried any red beans in these, but I suspect they’d be just fine too.
So you’ve met the healthy part of this chocolate cookie miracle. The double part is good old chocolate chips. Somewhat less healthy than beans, but let’s be real – beans set the bar pretty high.
You can be super restrained and just top each cookie with a few chips, or you can stir a whole bunch right in. Or you can stir a whole bunch right in and top each cookie with a few for good measure and chocolate awesomeness. Whatever you’re feeling at the moment.
Do I have you in a healthy double chocolate cookie frenzy? Excellent! Let’s bake.
Eat Healthy Eat Happy
Amazingly rich and fudgy healthy chocolate cookies! Made with real-food ingredients, naturally vegan and gluten free.
10 minPrep Time
12 minCook Time
22 minTotal Time
- 1 1/2 c (or a 15 oz. can, rinsed and drained) navy beans, black beans or chickpeas
- 1/4 c dark/Dutch cocoa powder
- 1 1/2 tsp vanilla
- 1/4 c almond butter
- 1/4 c + 1 Tbs pure maple syrup or agave nectar
- 1 tsp baking powder
- pinch salt
- up to 3/4 c dairy-free chocolate chips
- Heat the oven to 350. Line a cookie sheet with baking mats or parchment paper.
- Combine everything except the chocolate chips in a food processor.
- Pulse for about 2-3 minutes, scraping the container down as needed.
- If you're adding chocolate chips, transfer the dough to a bowl and stir them in.
- If the dough is very soft, pop it into the fridge for about an hour to firm up.
- Use a 2 Tbs cookie scoop or drop the dough by heaping tablespoons onto the sheet. Press a few chips into the top of each cookie if you like.
- Bake 10-12 minutes.
- If you stirred chips into the dough, let the cookies stand for 10 minutes before moving them to a rack to cool completely.
- Repeat with the remaining dough.
It’s important to let them stand for a while before moving them to a cooling rack, particularly if you’re stirring some chocolate chips into the dough. The times I didn’t wait at least 10 minutes I ended up with some gooey, exploded chocolate messes. Deliciously annoying.
I use a dark cocoa, but you can use regular or cacao powder. My guess is they won’t taste as rich and fudgy, but I think they’ll still be excellent.
You can use peanut butter instead of almond butter.
There are many bean cookie/brownie recipes out there. I’ve tried lots and enjoyed every one, and the inspiration for these cookies came from all those recipes which are at this point running together in my head.
Are you too far away from your kitchen to make a batch right now? Pin them for later!
While we’re making awesome stuff out of beans, check out my Healthy No-Cook Peanut Butter Fudge if you haven’t already. I’m happy to say that everyone’s losing their freakin’ minds over it. It is _very_ good, and you know I never joke about serious topics like peanut butter fudge.
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