*This campaign has be sponsored by Bush’s Beans and The Women Bloggers. All opinions are my own #BushsBeansFallFlavors
I’m not a vegan and don’t live by any dietary restrictions, but I’m always up for new things. And since I’ve struggled to lose the last few pounds of my pregnancy weight I’ve been looking for cleaner (or even just a little bit better) recipes for sweets that I love.
With the help of Pinterest and some substitutions of my own, I was able to create some tasty chocolate cookies that are just perfect for anyone who prefers to eat vegan, dairy-free, or gluten free!
- 1 can of Bush’s Black Beans- rinsed
- 2 tsp vanilla
- 4 Tbs coconut sugar
- 2 Tbs coconut oil- melted
- 1/2 tsp sea salt
- 6 Tbs cocoa powder
- 2 Tbs coconut flour
- 1/2 tsp baking soda
- 2 Tbs honey
- 1 Tbs coconut milk (or any dairy alternative)
- (optional) 1/2 cup vegan chocolate chips (some brands are ‘accidentally vegan’- just do a quick search!)
Preheat the oven to 350 degrees.
Start by mixing together all the ingredients. After reading through several recipes I learned that the best way to really mix all the ingredients with the black beans would be by using a food processor.
Once it’s good and blended, I liked to stir in the chocolate chips myself. I like chunky cookies. If you prefer them to not contain chocolate chips, you can remove this ingredient. (You can also melt them and drizzle them on top once they’re done baking!)
Once you’re ready, scoop them onto a cookie sheet and pop them in the oven for 18-20 minutes.
Be sure to let them rest and fully cool otherwise they will fall apart. There’s no gluten in these cookies so it’s crucial that you remember this step (I learned that the hard way).
These cookies will be pretty crumbly, but they’re so good!
Using Bush’s black beans in a recipe is a great alternative to flour. I also want to point out that while Bush’s black beans are considered vegan friendly, though they are not specifically labeled as being vegan. They are also gluten free.
Bush’s black beans are my favorite beans to use (as you can also read about in this post). They’re so versatile and you can use them in so many dishes. Plus they pack a powerful protein punch and can be used as a substitution for so many things! They’re great to have on hand and I always keep one or two cans in my pantry. Of course, I shop for them at our local Walmart!
Also, while the topping I used was not vegan, you can easily make your own vegan topping! You can use molds found online to melt and shape vegan chocolate into chocolate kisses. You can find them in various places online, or use a mini funnel which they may have at your local hardware store.
I also used store-bought frosting and sprinkles. If you’re looking for a vegan alternative, you can make your own frosting too! Just use vegan alternatives instead of dairy products.
This recipe is super cute and perfect for any Halloween gatherings you may be attending or hosting! And won’t your guests be surprised when they find out your recipe is vegan friendly and gluten free?!
We really like these cookies and even our picky three year old enjoyed them. They’ll be a big winner around this Halloween season- I guarantee it!