Double Chocolate Chunk Peppermint Fudge Cookies
These Double Chocolate Chunk Peppermint Fudge Cookies are the perfect treat to enjoy over the holiday season. They taste like a chocolatey indulgence, but they’re actually healthy and made with a secret health ingredient – black beans! No one will ever know that black beans make up the base of these cookies. They create a rich and fudgy texture while providing some healthy protein at the same time.
These cookies are definitely a healthier treat to enjoy this holiday season. The black beans add protein, while the almond butter and coconut oil add healthy fats. This all results in a fudgy cookie that will leave you feeling satisfied after only 1 or 2. I sweetened these cookies naturally with the help of dates and a touch of maple syrup.
I topped these cookies with crushed candy canes for some festive flare, but the candy canes are optional. These cookies get their peppermint flavour from a couple drops of peppermint essential oil.
These cookies are great straight from the oven after cooling, but I think they taste best frozen and slightly thawed. The freezing makes these cookies even more thick and fudgy and creates an amazing chewy texture.
For the perfect winter combination, try serving these cookies with my Creamy Vegan Hot Chocolate with Coconut Cream!
For more chocolatey recipes, try my Vegan Chocolate Cupcakes or Fudgey Chocolate Frosting!
Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!
Double Chocolate Chunk Peppermint Fudge Cookies
Ingredients
- One 15 oz can of black beans rinsed and drained
- 1/3 cup coconut oil melted
- 1/3 cup almond butter
- 1/2 cup dates
- 1/4 cup water
- 1/4 cup maple syrup
- 2-3 drops peppermint essential oil
- 1/3 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons coconut flour
- 1/3 cup unsweetened dark chocolate chunks
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line 1-2 baking sheets with parchment paper and drizzle with coconut oil.
- Add the drained black beans, melted coconut oil, almond butter, dates, water, maple syrup, and peppermint essential oil to a blender. Blend on high until fully incorporated and smooth, scraping down the edges as necessary. Ensure that all the black beans and dates have been fully broken down.
- Add the cocoa powder, baking powder, baking soda, and coconut flour to the blender. Blend until fully combined. Scrap down the blender as necessary.
- Stir in the unsweetened dark chocolate chunks.
- Scoop the cookie mixture onto the prepared pans. The mixture will be slightly soft.
- Bake in preheated oven for 12-14 minutes, until slightly firm to the touch.
- Remove from the oven and allow to cool completely before transferring to a plate or container.
- I like to store these cookies in the freezer and remove as many as I need a few minutes before serving to thaw slightly. These cookies taste best straight from the freezer.
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