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
