Vegan Chocolate Peanut Butter Cookies
YOU GUYS!
These cookies are SO. FREAKING. DELICIOUS.
For the most part, eating vegan has meant that we are consuming loads of fruits, vegetables and healthy grains, but it doesn’t mean we don’t get to have any treats. It just means we have to go about them a little differently.
Andy’s parents came over for dessert on Thursday night and I wanted to make a dessert that we could eat, but also that they would enjoy. These cookies were the result!
I found the cookie recipe on Pinterest and tweaked it a little which made it slightly “less healthy” but definitely “more tasty”.
The frosting was my own concoction and it totally made these cookies!
And you’d never believe it when you taste these cookies, but they contain a whole can of black beans! Don’t let this secret ingredient freak you out… you don’t taste it one bit. The cookies are moist, chewy and delicious while packing a protein punch from the beans. It’s like magic. Just take my word for it.
Without further ado, I give you Vegan Chocolate Peanut Butter Cookies!
- 15-ounce can black beans (or 1½ cups dry beans cooked and cooled)
- 2 tablespoons olive oil
- 2 tablespoons peanut butter
- 2 tablespoons almond milk
- ½ cup honey
- 3 tablespoons white sugar
- 5 tablespoons cocoa powder
- 3 tablespoons whole wheat flour or rice flour, for gluten free
- 1 teaspoon baking powder
- ¾ to 1 teaspoon kosher salt
- FOR THE FROSTING
- ¼ cup Smart Balance spread
- ½ cup creamy peanut butter
- ½ teaspoon vanilla
- 1¼ cups powdered sugar
- 2 tablespoons almond milk
- Preheat the oven to 375°F.
- Rinse the beans and drain them
- In the bowl of a food processor, add the black beans, 2 tablespoons olive oil, 2 tablespoons peanut butter, 2 tablespoons milk, and ½ cup honey. Blend until smooth.
- Add 5 tablespoons cocoa powder, 3 tablespoons white sugar, 3 tablespoons flour, 1 teaspoon baking powder and ¾ to 1 teaspoon kosher salt to the bean mixture and blend until smooth and the batter resembles a thick mousse.
- Line a baking sheet with parchment paper and spoon 16 evenly distributed dollops of batter.
- Bake for about 9 minutes (the cookies should still be a little soft when you remove them from the oven).
- Set aside a few minutes before transferring them to a wire rack to cool completely.
- FOR THE FROSTING: cream the Smart Balance spread and peanut butter together then add the vanilla. Gradually add the powdered sugar and mix until it’s all incorporated. Add the almond milk to thin out the mixture, using more if necessary to achieve a good frosting consistency.
Tags: Chocolate Peanut Butter Cookies, Vegan, Vegan Cookies, Vegan Dessert
These look so yummy.. I just wish I did not have to make them. haha.. Can you sell some lol. :)
Trust me they are amazing!!!! Rebecca, I continue to be so proud of you, you take a challenge and truly run and win the race with it!!!!
Love you,
Mom