If you’ve been on the hunt for a uniquely delicious treat that surprises with every bite, the Peanut Butter Stuffed Black Bean Cookies Recipe is absolutely what you need to try next. These cookies perfectly blend the rich, fudgy texture of black beans with the creamy indulgence of peanut butter at their core, creating a soft, chewy cookie that’s both nutritious and decadently satisfying. Whether you want a guilt-free snack or a creative twist on classic cookies, this recipe promises to delight your taste buds while sneaking in some wholesome ingredients.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Every ingredient serves a purpose, whether it’s to add moisture, texture, or depth of flavor, making each bite incredibly satisfying and balanced.
- 15 ounce can black beans: Drained and rinsed, these form the surprisingly moist and protein-packed base of the cookie dough.
- 3 tablespoons maple syrup: A natural sweetener that adds gentle sweetness and a hint of caramel flavor.
- 1 tablespoon almond milk: Helps to create the perfect batter consistency without overpowering the other flavors.
- 1 teaspoon vanilla extract: Adds warmth and enhances the overall flavor complexity of the cookies.
- 2 eggs: Bind the dough together and contribute to the chewy texture.
- 3 tablespoons melted coconut oil: Provides moisture and a subtle tropical note, keeping the cookies tender.
- 1/4 cup unsweetened cacao powder: Gives the cookies their rich chocolatey taste, indirectly balancing the sweetness.
- 1/2 cup oat flour: Offers a gentle nuttiness and structure to the dough, while keeping things wholesome.
- 1 tablespoon coconut flour: Adds a bit of absorbency to get the right dough consistency and a delicate flavor touch.
- Pinch salt: Brings out the sweetness and enhances the chocolate and peanut butter flavor notes.
- 1/2 teaspoon baking soda: Helps the cookies rise just enough for a soft, airy texture.
- 1/2 cup chocolate chips + extra for topping: Bursts of melty chocolate that elevate every bite to pure bliss.
- About 3 tablespoons creamy peanut butter: The heart of these cookies; creamy, rich, and satisfying when nestled inside.
How to Make Peanut Butter Stuffed Black Bean Cookies Recipe
Step 1: Prep the Oven and Ingredients
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper or a silicone baking mat. This step ensures your cookies bake evenly and won’t stick.
Step 2: Process the Black Beans
In a food processor, combine the drained and rinsed black beans, maple syrup, almond milk, and vanilla extract. Blend these until completely smooth—this step is crucial for a buttery, uniform cookie base without any bean chunks in sight.
Step 3: Mix Wet Ingredients
Transfer the black bean mixture to a large bowl. Whisk in the eggs and melted coconut oil until the mixture becomes silky and well combined.
Step 4: Combine Dry Ingredients
In a smaller bowl, mix together the unsweetened cacao powder, oat flour, coconut flour, salt, and baking soda. This dry mix will add structure and flavor depth to your cookies.
Step 5: Bring Wet and Dry Together
Add the dry ingredients slowly into the wet bowl, stirring until just combined. Resist overmixing to maintain that soft, chewy texture you’re aiming for.
Step 6: Fold in Chocolate Chips
Gently fold in the chocolate chips so that each cookie will have gooey pockets of chocolate magic throughout.
Step 7: Chill the Batter
Place your bowl of cookie dough in the freezer for about 30 minutes. This chilling step makes the dough easier to work with and helps the cookies hold their shape better during baking.
Step 8: Scoop and Stuff the Cookies
Using a medium cookie scoop, place a dollop of dough onto parchment paper and press your finger lightly in the center to create an indent. Spoon roughly half a teaspoon of creamy peanut butter into this pocket.
Step 9: Seal and Shape
Top the peanut butter with another scoop of dough, then gently pinch the edges to enclose the filling fully. Place the stuffed cookie ball on the baking sheet and flatten slightly by pressing down on top.
Step 10: Add Topping Chocolate Chips
Press a few extra chocolate chips on top of each cookie if you like them extra chocolatey and pretty to look at.
Step 11: Bake to Perfection
Bake the cookies for about 15 minutes or until the edges just start to set. You want them to remain soft but cooked through.
Step 12: Cool Completely
Remove from the oven and transfer cookies to a wire rack to cool thoroughly before digging in. This final step helps them set perfectly and prevents crumbling.
How to Serve Peanut Butter Stuffed Black Bean Cookies Recipe
Garnishes
For a fun twist, sprinkle a tiny pinch of sea salt or a drizzle of melted peanut butter on top right before serving to enhance the peanut-chocolate harmony. A light dusting of powdered sugar can add a festive touch without overpowering.
Side Dishes
Pair these cookies with a classic glass of cold almond milk or your favorite non-dairy milk to complement the richness. For brunch or dessert, they’re divine alongside fresh berries or a scoop of coconut vanilla ice cream.
Creative Ways to Present
Stack these peanut butter stuffed wonders on a rustic wooden board for a cozy gathering, or place each cookie in a decorative cupcake liner as an adorable gift or party favor. You can also sandwich them with a little extra peanut butter or vegan cream for an extra-special treat.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store the cookies in an airtight container in the refrigerator. They keep beautifully for up to 5 days, retaining their chewy texture and fresh flavor.
Freezing
To freeze, arrange the cookies in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe container or bag. This method prevents sticking and lets you enjoy the cookies weeks later with minimal fuss.
Reheating
When you’re ready to enjoy frozen cookies, simply thaw at room temperature or warm them gently in the microwave for 15-20 seconds. The warmth makes the peanut butter center wonderfully melty and irresistible.
FAQs
Are these cookies vegan?
No, this Peanut Butter Stuffed Black Bean Cookies Recipe uses eggs, so it is not vegan. However, you could experiment with egg substitutes to make it vegan-friendly.
Can I use natural peanut butter for the filling?
Absolutely! Natural peanut butter works wonderfully, just keep in mind it might be a bit less firm, so be gentle while sealing the dough around it.
Why are black beans used in this recipe?
Black beans give these cookies a rich, fudgy texture and add protein and fiber, making them a healthier alternative to traditional cookies without sacrificing flavor.
Is it necessary to chill the dough before baking?
Yes, chilling the dough helps the cookies hold their shape, making the stuffing process easier and leading to a better-textured final cookie.
Can I substitute the oat flour?
You can try using almond flour or whole wheat flour, though it may change the texture slightly. Oat flour gives the dough a light, chewy feel that’s hard to replicate.
Final Thoughts
Making the Peanut Butter Stuffed Black Bean Cookies Recipe is such a joy and a tasty surprise every time. These cookies strike the perfect balance between indulgent and nutritious, and once you try them, you’ll want to share this delicious secret with everyone you know. Go ahead, give it a whirl — your cookie game will never be the same!
Print
Peanut Butter Stuffed Black Bean Cookies Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Diet: Gluten Free
Description
Delicious and nutritious Peanut Butter Stuffed Black Bean Cookies that are naturally sweetened and packed with protein and fiber. These soft and chewy cookies feature a rich cocoa flavor combined with creamy peanut butter centers, making them a perfect healthy treat for any occasion.
Ingredients
Main Ingredients
- 15 ounce can black beans (drained and rinsed)
- 3 tablespoons maple syrup
- 1 tablespoon almond milk
- 1 teaspoon vanilla extract
- 2 eggs
- 3 tablespoons melted coconut oil
- 1/4 cup unsweetened cacao powder
- 1/2 cup oat flour
- 1 tablespoon coconut flour
- Pinch salt
- 1/2 teaspoon baking soda
- 1/2 cup chocolate chips + more for topping if desired
Filling
- About 3 tablespoons creamy peanut butter for filling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Blend Wet Ingredients: In a food processor, combine drained and rinsed black beans, maple syrup, almond milk, and vanilla extract. Process until the mixture is completely smooth.
- Combine Wet Mixture: Transfer the smooth black bean mixture to a large mixing bowl. Add the eggs and melted coconut oil, then whisk thoroughly until well combined and smooth.
- Mix Dry Ingredients: In a separate small bowl, whisk together the unsweetened cacao powder, oat flour, coconut flour, salt, and baking soda to evenly distribute the leavening agents and flavors.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture and stir until just combined. Gently fold in the chocolate chips to ensure they are evenly distributed without overmixing.
- Freeze Dough: Place the cookie dough in the freezer for 30 minutes to firm up, which helps with shaping the cookies later.
- Shape Cookies: Using a medium cookie scoop, scoop a portion of the dough onto a small piece of parchment paper. Make a gentle indent in the center of the dough for the peanut butter filling.
- Add Filling: Spoon about 1/2 teaspoon of creamy peanut butter into the indent of the dough.
- Enclose Filling: Scoop another portion of dough on top of the peanut butter and carefully press the edges together to fully encase the filling, forming a sealed ball of dough. Place it on the prepared baking sheet and gently flatten the top slightly with your fingers.
- Add Toppings: Optionally, press a few extra chocolate chips onto the top of each cookie for added texture and flavor. Repeat the process with the remaining dough.
- Bake: Bake the cookies in the preheated oven for about 15 minutes, or until the edges are set and firm to the touch.
- Cool: Remove the cookies from the oven and let them cool completely on a wire rack to allow them to firm up and develop their full flavor.
- Store: Store the cookies in the refrigerator for up to 5 days to maintain freshness and texture.
Notes
- Make sure to drain and rinse the black beans well to avoid any bean taste in your cookies.
- Freezing the dough before shaping helps to handle the sticky batter easier and prevents the peanut butter from leaking out while baking.
- For a nut-free version, substitute the peanut butter with sunflower seed butter or another preferred seed butter.
- These cookies keep well in the refrigerator; for longer storage, they can be frozen for up to 2 months.
- Use a food processor to ensure a smooth batter without bean chunks, which is essential for the best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
