These black bean cookies are stuffed with creamy peanut butter for a decadent and gooey center. They're a healthier, nutritious and gluten-free way to indulge!
Prep Time20 minutesmins
Cook Time15 minutesmins
Additional Time30 minutesmins
Total Time1 hourhr5 minutesmins
Course: Dessert
Cuisine: American
Keyword: black bean cookies, chocolate black bean cookies, gluten-free black bean cookies, peanut butter stuffed black bean cookies, stuffed black bean cookies
1/2cupchocolate chips + more for topping if desired
about 3 tablespoons creamy peanut butter for filling
Instructions
Preheat oven to 350°F and line a baking sheet with parchment or silicone baking mat.
Place black beans, maple syrup, almond milk and vanilla in a food processor. Process until smooth.
Transfer mixture to a large bowl. Add eggs and coconut oil, whisk until smooth.
In a small bowl, combine cacao powder, oat flour, coconut flour, salt and baking soda.
Add dry ingredients to the the bowl with the wet ingredients.
Stir until combined then gently fold in chocolate chips.
Place in the freezer for 30 minutes.
Using a medium cookie scoop, scoop batter onto a small sheet of parchment paper. Gently make an indent in the center of the dough.
Dollop about 1/2 teaspoon of peanut butter into the indent.
Place another cookie scoop worth of batter on top and crimp the edges using your hands and fingers so that you form a ball of dough with no peanut butter exposed. Place on a baking sheet and gently flatten slightly by pressing down on the top of the cookie.
Push a few additional chocolate chips if desired onto the top of the cookie and repeat with remaining dough.
Bake for about 15 minutes until cookies are set around the edges.
Remove from oven and let cool completely on a wire rack.
Store cookies in the refrigerator for up to 5 days.
Video
Notes
Cookies can also be frozen in an air-tight container or freezer safe bag for up to a month.