Vegan Double Chocolate Protein Cookies
on Jan 16, 2015, Updated Jul 24, 2024
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These double chocolate protein cookies are made with a secret ingredient that adds protein and fiber to the recipe. Can you guess what it is? It’s beans! This recipe is vegan, gluten-free and oil-free.
These cookies are smooth, decadent and high in protein and fibre thanks to….you’ll never guess…white beans!
Just look at that ingredient list, it’s so simple! I hope you enjoy these decadent but healthy little treats! They’re a perfect after-dinner fix or mid-day snack, or just a sweet treat anytime you need one.
Ingredient Notes
- White beans. You’ll need 1 19 oz can of white beans, which is about 2 cups worth. If you only have a 15 oz can, you’ll need to pop open to cans to get 2 cups worth. I have not tested this recipe with any other variety of beans. White beans are mild in flavour and have a creamy texture perfect for blending into chocolate cookies.
- Nut butter. I’ve made these with sunflower seed butter, peanut butter and almond butter and all work great. For nut-free cookies, use sunflower seed butter.
- Nut milk. You’ll need just a bit of plant-based milk and I’d recommend using almond or cashew. I use unsweetened milk but if you only have sweetened available, that’s fine. You could also use homemade almond milk. I have not tested these with soy or oat milk.
- Cocoa powder. Cocoa powder adds the fudgy, chocolate goodness. Regular cocoa powder works just fine but if you want the extra health benefits, you can use cacao powder.
- Sugar. I used organic cane sugar but you can use coconut sugar or any other variety of granulated sugar.
How to Make these Cookies
First, add the beans, milk and nut butter, blend until smooth, then add the rest of the ingredients, except for the chocolate chips, and blend into a creamy batter.
The mixture will be more like batter than dough so you won’t be able to roll it into balls. Use a spoon to drop 12 equal-sized cookies onto a baking tray. They’ll just kinda be blobs..haha. That’s what we’re going for! You can shape them a little bit but no need to make them perfect.
After that, bake away and enjoy!
Related Recipes
- Chocolate Chip Quinoa Cookies – yummy cookies made with quinoa!
- Flourless Peanut Butter Banana Cookies – just 3 ingredients needed!
- Tahini Date Cookies – all you need is tahini, dates and oats.
- Healthy Vegan Black Bean Brownies – another dessert made with beans!
- Healthy Vegan Chocolate Coconut Brownies
You might also like these Flourless Vegan Protein Brownies or Fluffy Vegan Protein Pancakes made with protein powder.
Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
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Double Chocolate Vegan Protein Cookies
Ingredients
- 19 oz can white kidney beans, drained and well-rinsed
- 1/2 cup natural peanut butter, almond butter or sunflower seed butter, 120 g
- 1/4 cup unsweetened almond milk or cashew milk
- 1/4 cup cocoa powder, 30 g
- 1/4 cup organic cane sugar, 60 g
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup dairy-free chocolate chips
Instructions
- Pre-heat oven to 350 degrees F.
- Add the white beans, milk and nut butter to a food processor and mix into a smooth paste.
- Add the sugar, cocoa powder and baking powder and mix until smooth.
- Add the chocolate chips and pulse a few times to combine.
- Prepare a baking tray with a bit of non-stick cooking spray or parchment paper. Drop heaping tablespoons-full of the batter onto the baking tray to form 12 cookies. The batter will seem quite wet but that’s normal. Spread each out around slightly as they won’t spread during baking.
- Bake for 17 minutes, remove and let cool on the pan completely before handling. They will seem under done when you take them out but will firm as they cool.
- Store in the fridge in a sealed container for up to 5 days.
Nutrition
This recipe was originally posted January 16, 2015. It was updated September 2019 with new photos and improved recipe instructions.
Can I substitute the white kidney beans for black eyed or adzuki or any other bean? Following the blood type diet and white beans are red flagged for me (A+)… please say yes as I would love to try your recipe!😄
I haven’t tried this recipe with any other bean so I’m not sure. I think chickpeas, black eyed peans, butter beans, great norther beans or navy beans would be your best bet though. I can’t guarantee results since I haven’t tested it but let me know if you do!
Are you meant to drain the beans or chuck it all in? Asking due to there is no flour in this recipe.
Drain the beans and give them a good rinse. Then add them in. The batter will be quite wet so you won’t be able to roll it, just drop it by spoonfuls onto the baking tray.
YES! Anything with the words “double chocolate” in it is a win! And I don’t care if they don’t look perfect and round – they look delicious!
The cookies look great. I was curious if you can taste the peanut butter in this recipe? I would love to try for my daughters, but they don’t care for peanut butter. Chocolate definitely!
Thank you!
You can’t really taste the peanut butter but you could always sub almond or cashew butter if you prefer!
Totally love that you used cannelini beans! Great recipe, so healthy 🙂
These look great! We must be in sync, maybe its the weather, I just whipped up some healthy whole food chocolate cookies last night. Love guilt free treats! I’ve never tried beans in cookies, I will have to give these a go!
They look fantastic in the photos! I’m all about healthy snacks lately – I love the idea of beans in cookies!
I think the photos for these look absolutely AMAZING and I love the secret ingredient! I might need to try a batch of these over the weekend ;). Chocolate addicts unite!
Haha, oh yes, us chocolate lovers have to stick together! Enjoy if you make them 🙂
SOOOOO good! I still have never made any desserts with beans! I have no idea what I’m waiting for!
Carrob chips also work great in place of chocolate chips! These have been a staple at ours for a couple years. Sinfully delicious.
Yes, carob chips would also work great!! Yummmm!