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.
Recipe by Daily Rebecca at