Recipe courtesy of Pamela Salzman

Black Bean Cookie Dough Bites

I am an unapologetic chocoholic and I am not above sneaking a pinch of cookie dough if it's staring me in the face. This recipe for Black Bean Cookie Dough Bites is not to be believed. My kids all went crazy for them and thought I had gone temporarily insane when I was prancing around the house pushing raw chocolate cookie dough one day. It is hard not to get excited about a treat that is full of antioxidants, protein, fiber, and healthy fats. Just don't eat the whole bowl in one sitting, okay? (And yes, you read that right: black bean cookie dough. Read on!)
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  • Level: Easy
  • Total: 1 hr 15 min (includes chilling time)
  • Active: 15 min
  • Yield: 16 servings
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1 1/2 cups cooked black beans, or one 15-ounce can, drained and rinsed

1/2 cup packed pitted dates (about 4 Medjool dates)

1 /4 cup pure Grade A maple syrup

3 tablespoons coconut butter

3 tablespoons unsweetened, creamy almond butter or raw cashew butter

4 tablespoons certified gluten-free oat flour or 3 tablespoons coconut flour

1/3 cup raw cacao powder or unsweetened cocoa powder

1 teaspoon pure vanilla extract

1/2 teaspoon sea salt

1/4 cup dairy-free mini chocolate chips or small diced, dried unsulfured cherries


  1. Combine all the ingredients, except the chocolate chips or cherries, in a food processor. Process until completely smooth.
  2. Stir in the chocolate chips or cherries. Shape into balls and refrigerate on a baking sheet or a plate until firm. Store in the refrigerator in a covered container for up to 1 week.
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