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Loaded with protein, these black bean fudge cookies are for the chocolate lovers out there—you’ll never guess there are beans in them. Make a big batch and store them in your freezer so when you go to reach for the packaged cookies, you’ll have something so much better and more wholesome to eat. (You can omit the protein powder and add more cocoa, but keep in mind you may need to add more dates for sweetness.)
Black Bean Fudge Cookies
2 cups (16 oz. can) black beans, rinsed well
3 Tbsp. teff flour
3 Tbsp. unsweetened cocoa powder
2 scoops plant-based chocolate (or vanilla) protein powder
1/2 tsp. baking powder
1 Tbsp. nut butter or coconut butter
1/2 cup coconut or nut milk
1 1/2 cups pitted dates
Chocolate chips for garnish (optional)
Preheat oven to 350 degrees. Line a baking sheet with parchment paper, and spray with oil. In a food processor, add all ingredients except chocolate chips and purée. Stop to scrape down the machine, and make sure everything is well combined and smooth. Use a spoon or small ice cream scooper to form cookies, and place on baking sheet. Flatten with a fork and garnish with a few chocolate chips on each. Bake for about 20 minutes. Cookies will seem underdone when you take them out, but when you let them rest, they will harden.