Vegan Chocolate Peanut Butter Cookies


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!


3.7 from 3 reviews
Vegan Chocolate Peanut Butter Cookies
Recipe type: Dessert/Vegan
Prep time: 
Cook time: 
Total time: 
  • 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 maple syrup
  • 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
  • ¼ cup Smart Balance spread
  • ½ cup creamy peanut butter
  • ½ teaspoon vanilla
  • 1¼ cups powdered sugar
  • 2 tablespoons almond milk
  1. Preheat the oven to 375°F.
  2. Rinse the beans and drain them
  3. 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.
  4. 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.
  5. Line a baking sheet with parchment paper and spoon 16 evenly distributed dollops of batter.
  6. Bake for about 9 minutes (the cookies should still be a little soft when you remove them from the oven).
  7. Set aside a few minutes before transferring them to a wire rack to cool completely.
  8. 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.


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  1. I made this recipe three times. The first time I made the recipe as is, and they came out really yummy! ;) the second time I made them, they were super crumbly, wouldn’t stick and was very powdery. Not a good consistency. I had a long day and I’m thinking maybe I measured something inaccurately by mistake. They wouldn’t even stick and make a cookie. The first time I made this recipe I actually almost scoffed at one comment saying they were terrible and thinking geez what recipe did she follow cuz I think they’re pretty great! The third time around I made sure to follow close attention. In addition I subbed 1/4 cup of the flour for powdered peanut butter. I saw it at my local grocery store after hearing a youtuber mention it in one of her videos. I also added a flax egg ( mixing 1 tbsp ground flax seed + 4 tbsp cold water) In the flax egg after letting in thicken after about 5 minutes I added 1/2 tsp pumpkin pie spice to it and then in my ninja mixer I used the dough blade attachment and added the well mixed wet ingredients and dry ingredients, then the flax egg. Only put it on just long enough to combine and cream all the ingredients. Definitely recommend using mini chips if you can as well! The last time around I accidentally bought the minis (I’d usually buy trader Joe’s but I made a quick stop at my local grocery store.) the minis just helps it to melt better and more evenly. Pay attention to everything your doing while making this, and it’ll come out great! Freezes very well. I recommend spreading aluminium foil onto your counter top or a smooth surface. Then spread out some plastic wrap and sprinkle some oil onto it. Take your dough and shape it smoothly and tightly onto the plastic wrap. Tightly seal the plastic wrap and then lastly wrap it with the tin foil. Out a label on it, write the date and product and enjoy premade vegan cookie dough!!

  2. White sugar is not vegan, raw sugar is. You are either vegan or not vegan, “strict vegans” do not exist. And, yes, honey is a no-no.

    • Jana, I’m sorry my post upset you so much. I am not a vegan, I have enjoyed making vegan recipes and didn’t think they would be offensive to vegans. Perhaps you could have considered substitutions for the items that made you so upset.

  3. Before I make this recipe I’d like to ask, what kind of rice flour: brown or white. You don’t specify. Also it would be a lot easier to follow your recipes if you were a bit more specific with what brands you’ve chosen. Since there are so many options! Thanks a ton! Love your blog!!

  4. These look great but I do not have any “smart balence” margerine nor do I really want to buy something with such a long list of chemicals just for a single recipe, and go to several stores searching for it. Could you reccomend a substitute?

  5. The title of this recipe should be changed. Honey is NOT Vegan. Strict or not, vegan means NO ANIMAL INGREDIENTS. So to clarify, if you consume animal ingredients, you are not vegan.

    • If you use maple syrup these are vegan (per the posted recipe). I am not vegan, but I’m also not stupid. Perhaps you would enjoy another recipe more than this one. Happy baking!! :)

      • Rebbecca I’m giving your recipe a go as we speak I am vegan but I will substitute the honey with Rice Malt syrup and I can use white sugar because I live in Australia and sugar contains no animal in its proccessing. Thanks for posting. x

    • I consider myself as vegan but I do eat honey. I always try to buy the organic and local ones, but it is going to far to consider bees at the same level as cows in MY opinion. Everyone has to set his own limits. Maybe one day we’ll discover that quinoa can feel pain too… Then what should we do?
      Can’t wait to taste these cookies by the way ;)

      • If you eat honey, you are not vegan, end of story. This is not a “trend,” it is a compassionate way of living.

        Check out Bob Linden’s weekly podcast for more insight and education on what is done to “collect” honey from bees who need it much more than we do.

  6. OMG. These cookies are DELICIOUS! Thank you so much for the recipe. I’ve use mapple syrop instead of honey and they were perfect.
    Rebecca, you really rock the vegan cookies!!

  7. These look awesome! I love sneaking beans/veggies into desserts. I’m just wondering why you specified white sugar though. I generally try to stay away from refined sugar; do you think something like rapadura or turbinado would work just as well?

  8. So does the recipe call for honey or brown sugar? You never clarified after ppl let you know your comment was contradictory to the posted recipe.

    • I got totally confused! When I saw the comments about honey, I thought I was reading comments from my chocolate chip cookie post which does not contain honey. I’m thinking you could substitute agave syrup for the honey or possibly skip it all together. The cookies are very sweet if you use the peanut butter frosting. Sorry for the confusion!

  9. I would love to make this, but it calls for honey. Vegans do not eat honey. A possible substitute could be agave syrup.

  10. Would I be able to use agave in place of honey? My daughter is a strict vegan. Thanks ( she loves loves loves your choc chip cookies)

    • Hmm…they don’t call for honey and I don’t think that would be a good substitution for the brown sugar. If you’re trying to replace the brown sugar I’d say maybe try coconut sugar??

  11. 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,