Dark Chocolate Cinnamon Chili Black Bean Cookies


Dark Chocolate Cinnamon Chili Black Bean Cookies


What’s your first impression from the title? Do these cookies sound weird? Intriguing? Awful? Awhile back we posted a super simple and amazingly delicious black bean brownie recipe and that got me thinking. You see, I’ve been on a diet and have been trying to increase the amount of fiber I’m eating while cutting back on added sugars. I’ve done pretty well as these things go, having dropped about 10 pounds. This morning, however, I had a craving for some kind of treat. And not wanting to blow my diet I decided to come up with something using far less sugar and packed with other good ingredients. Here’s the result.


Having done my research I know black beans are loaded with good fiber and protein. I also know flax and spelt are two whole wheat grains also packed with fiber and other important nutrients.


Cut down on added sugars.

There are lots of nutritious ingredients in this recipe. What there isn’t is a lot of sugar.

To sweeten the cookies, I used some coconut, apple sauce and a bit of dark chocolate. In my case, the apple sauce already contained some added sugar—normally I buy the no sugar added variety. Now, as most people expect cookies to be quite sweet, you may find you want to add some brown sugar into the mix depending on the apple sauce you use and your particular taste. If you do, I’d start with a quarter cup and then taste the batter. You can always add a little more if needed. Note: You can also add nuts for a little more texture if desired.


Cookies and other treats are hard to resist. If you plan to make healthy changes to your diet, start by cutting back on these treats and using less sugar or other sweeteners in all your recipes. You may initially find food tastes less flavorful. Don’t despair. As you continue to cut back, your body will readjust and you’ll lose that craving. Then you’ll wonder why you needed all that sugar to begin with.



For a print copy of today’s recipe click here. Otherwise, see the directions below.


Let’s Gather The Ingredients


Gather all the ingredients first.

Among the important ingredients? Black beans!

3/4 cups black beans (cooked and mashed)
1/4 cup extra light olive oil (light for mild flavor)
1 cup apple sauce
2 teaspoons vanilla
2 teaspoons cinnamon
1 teaspoon Ancho chili powder
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup coconut (shredded)
2 cups spelt flour
1/4 cup ground flax seed
10 Dark chocolate Dove Promises® chopped up
Brown sugar (if needed—start with 1/4 cup)
1/4 cup almonds or walnuts chopped (optional)




Preheat the oven to 350 degrees Fahrenheit.


Pureeing the black beans.

Rinse, measure and puree the black beans with the oil.

Rinse and measure the black beans into a food processor. Add the olive oil and puree.


Measure all the ingredients carefully.

Add all the spices including the Ancho chili powder.

Add the bean mash to a large mixing bowl and then add the apple sauce, vanilla, cinnamon, Ancho chili powder, coconut and baking soda. Stir well.


Don't forget to add these delicious morsels.

Got dark chocolate?

Chop the Dove Promises® into pea-sized chunks and add to the mix. If you don’t have Dove Promises® what are you thinking? In my book, these delicious candies are one of the four major food groups! Seriously, if you don’t have your favorite dark chocolate on hand, substitute a half cup of semi-sweet chocolate chips.


We're almost done.

Substitute whole-wheat if you don’t have spelt and flax.

Add the flax and spelt flour to the mix. If you don’t have these ingredients substitute whole wheat flour. Stir until well-combined. Go ahead and taste the batter. There’s no egg in this mix so it’s totally safe to taste it raw. Add sugar if needed. If you’ve added extra sugar you may need to add a “touch” more flour to stiffen up the batter.


Drop heaping tablespoon-sized dough balls onto a cookie sheet. Bake in the oven about 10 minutes. Allow the cookies to cool a minute on the pan and then remove to wax paper or parchment paper to continue cooling. Best served warm.



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