These chewy and delicious flourless chocolate walnut cookies are naturally sweetened, gluten free and vegan.
Asher would be perfectly content waking up and baking a chocolate cake from scratch every morning. No, really. And the kid is GOOD!
Needless to say, he inherited his father’s love of baking. Fortunately, my friend Robyn has The Best Chocolate Cake Recipe {Ever} and it did not disappoint.
Of course, we can’t indulge in cake every day so recently we created a healthy chocolate cookie inspired by my friend Melissa’s Flourless Chocolate Cookies. In an effort to mimic a chewy, dense brownie I decided to add walnuts for crunch and added protein.
They were a huge hit with all of the boys and truly tasted like a rich and decadent walnut chocolate brownie.
The best part? My husband didn’t even notice they were made with black beans. Boom.
No forks required.
Flourless Chocolate Walnut Cookies
Ingredients
- 15 ounce can black beans drained and rinsed
- ½ cup cocoa powder
- 2 teaspoons instant espresso powder optional
- ¾ cup natural peanut butter or nut butter of choice
- ⅓ cup pure maple syrup
- 2 teaspoons vanilla
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup chopped walnuts
Instructions
- Pre-heat oven to 350 degrees and line two baking sheets with silicone baking mats or spray with cooking spray.
- Place black beans and cocoa powder in a high speed food processor and pulse until it reaches the consistency of sand, about 3-5 minutes.
- Add espresso, peanut butter, syrup, vanilla, baking powder and salt then puree on high speed until ingredients are evenly incorporated, about 3-5 minutes, scraping down the sides of the machine once halfway through.
- Remove the blade from food processor and scrape off any excess batter.
- Using a small cookie scoop, scoop out batter evenly between two pans – should make two dozen cookies.
- Sprinkle 1 teaspoon chopped walnuts on top of each cookie and gently press down into the batter.
- Bake cookies until firm, about 12-14 minutes.
Chef’s Notes
Nutrition
Audrey E. Tinkham Burnette
First, let me say I appreciate this recipe very much because it fits the nutritional profile I am trying to maintain, and the cookies are absolutely beautiful! Plus, the dough is not sticky at all, so it’s really easy to make the cookies. That said, I could not detect ANY sweetness in these cookies. I made them exactly as directed. Unfortunately, I didn’t taste the cookie “dough” until after baking. I’m attempting to save them by dipping them in some kind of sugar glaze or something. Anyone have any suggestions on how to sweeten non-sweet cookies?
Liz DellaCroce
Hi Audrey! I’m glad you found these! Did you add the maple syrup as instructed?
Joanne
LOVE that Asher is so into baking AND that you’re showing him that all baking doesn’t have to be a sugar explosion. These cookies look so fudgy…fabulous.