Double Chocolate Peppermint Brownie Cookies (Made With Black Beans)

Fudgy like a brownie and festive with a hint of peppermint, and the secret ingredient is black beans. They blend into a rich chocolate batter that bakes into crackly-topped cookies at under 100 calories each.

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Like every Sweetchemy recipe, these use no refined sugar and no white flour, and the macros are listed in the recipe card below. If you’re new to healthy baking, chill the dough, pull the cookies when the edges are golden, and let them cool on the pan. They firm up as they cool.

Double Chocolate Peppermint Brownie Cookies

Fudgy like a brownie, and the secret ingredient is black beans.

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 14 cookies

Course: Dessert

Cuisine: American

Calories: 93

Ingredients Method Notes

Ingredients

  

• 1 can black beans 15 oz / 425g, drained, rinsed and patted dry
• ⅓ cup cocoa powder 30g
• ⅓ cup pure maple syrup 80ml
• 2 tbsp almond butter
• 1 egg
• ¼ cup blanched almond flour 25g
• ½ tsp peppermint extract (leave out for plain double chocolate)
• ½ tsp baking powder
• Pinch of salt
• ¼ cup dark chocolate chips 45g
• Flaky salt, for the tops

Method

 

1. Heat the oven to 350°F (175°C) and line a baking sheet.
2. Blend everything except the chocolate chips and flaky salt in a food processor until completely smooth.
3. Fold in the chocolate chips. The batter will be thick, like brownie batter.
4. Scoop 14 mounds onto the sheet and smooth them into rounds.
5. Bake 10–12 minutes, until the tops look set and slightly crackly.
6. Sprinkle with flaky salt. Cool on the pan for 15 minutes. They firm up as they cool.

Notes

Macros are estimates per cookie based on the ingredients listed. Carbs are total carbs.