These soft and chocolatey Black Bean Brownie Cookies for Toddlers are made with one full can of black beans and naturally sweetened with dates, with just a few chocolate chips for a little extra fun. They’re simple to make, full of fibre, and have a soft, fudgy texture that works well for little ones. A great option when you want an easy snack made with wholesome ingredients.
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Black beans… in a cookie… I can hear your skepticism! But trust me on this one, these Black Bean Brownie Cookies for Toddlers have a fudge-like texture, are packed with fibre, and contain no added sugar.
As a dietitian, I love that these are flourless and nutrient-dense, but as a mom, I know the real test… will my child actually eat them? These were a massive hit with my two kids, and they have become a go-to toddler snack!
Table of Contents
Why Your Kids (And You) Will Love These Black Bean Brownie Cookies!
- No added sugar – These cookies are naturally sweetened with dates (ok, they do have a few chocolate chips in them as well of course)
- High in fibre – A full can of black beans in these cookies
- Fudgy-like texture – These cookies have the perfect soft, fudgy texture that kids will love!
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Looking for other easy and healthy snack ideas? Check out my Homemade Snack Series here featuring fun snacks like Chia Seed Fruit Roll-Ups and Homemade Pop Tarts, and my Ultimate Snack Guide for Toddlers.
Ingredients
Here is what you’ll need to make these yummy black bean cookies. You can even make the whole recipe only in the blender if you want!
- Dates
- Black beans
- Peanut butter (smooth, all natural)
- Cocoa powder
- Baking powder
- Milk of choice (I used an unsweetened vanilla almond milk)
- Chocolate chips
See recipe card for quantities.
How To Make Kid-Friendly Black Bean Brownie Cookies
In a small bowl, soak the dates in boiling water for 5-7 minutes.
Add the dates, black beans, peanut butter, cocoa powder, almond milk, and baking powder to a high speed blender. Blend until smooth.
Either add the chocolate chips into the blender and stir in or scoop out the mixture into a medium bowl and stir in the chocolate chips.
Scoop out about a tablespoon of batter onto a parchment lined baking sheet. Bake at 350 degrees F for 12-14 minutes.
Hint: Give your black beans a very thorough rinse under cold water before adding them to the blender. This removes excess sodium and the canning liquid that can cause bloating. Once in the blender, don’t rush the process! Blend until the batter is completely smooth to ensure your cookies have a fudgy, brownie texture without any grainy bits.
Substitutions
- Nut-free – swap out peanut butter and use sunflower seed butter to make these nut free!
- Dates – if you don’t have dates, you can swap them out and use ¼ cup maple syrup
- Dairy-free – These cookies are dairy-free if you use a plant-based alternative beverage such as almond (like I did), soy, or oat.
If you’re looking for other recipes that incorporate beans or chickpeas, try out these Peanut Butter & Banana Chickpea muffins or this Chocolate & Peanut Butter Chickpea Hummus Dip!
Equipment
- Blender with tamper
Storage
Store the cookies in an airtight container in the refrigerator for up to 4-5 days. For longer storage, place the cooled cookies in a freezer-safe container or bag and freeze for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
Toddler Tip
These cookies provide a good amount of fibre and plant-based protein and go great paired with some fruit for a balanced snack.
FAQ
No! When blended well and combined with cocoa and the peanut butter, the beans create a soft, fudgy texture and the flavour is sweet and chocolatey.
Yes. Toddlers can help pour ingredients, press chocolate chips on top, or scoop the batter onto the baking tray with guidance.
They can be a great snack option because black beans add fibre and plant-based protein while keeping the cookies soft and naturally filling.
Recipe
Black Bean Cookies for Toddlers
Equipment
- 1 Blender
Ingredients
- 6 dates Medjool, pitted
- 1 can black beans 15 oz
- ½ cup peanut butter smooth, all natural
- 2 tbsps unsweetened almond milk or any milk of choice
- 2 tbsps cocoa powder
- ½ teaspoon baking powder
- ⅓ cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
- In a small bowl, cover the dates with hot water. Let soak for 5-10 minutes.
- Rinse and drain the black beans well.
- Add the beans, soaked dates, peanut butter, almond milk, cocoa powder, and baking powder to a blender. Blend until completely smooth. The mixture will be quite thick, you may need to use a tamper to scrape down the sides of the blender. You can also add another tablespoon of milk if needed.
- Either in the blender or in a separate bowl, add and stir in the chocolate chips until combined.
- Scoop small portions, about 1 tablespoon of batter, onto the tray and gently flatten into cookie shapes.
- Bake for 12-14 minutes, until the tops are just starting to turn golden brown.
- Let cool for a few minutes before serving.
Nutrition
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