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Vegan Black Bean Brownies with Chickpea Cookie Dough

strawberryandcream
Are you craving some decadent indulgence but you don't want to skimp out on your health goals? Then whip up these Black Bean Brownies with Chickpea Cookie Dough! They are vegan, gluten-free and packed full of protein!
Prep Time 20 mins
Cook Time 20 mins
Chill Time 1 hr
Total Time 1 hr 40 mins
Course Dessert, Snack
Cuisine American
Servings 9 servings
Calories 335 kcal

Ingredients
  

Vegan Black Bean Brownies

  • 1 can (15 ounces) black beans, drained and rinsed thoroughly
  • ½ cup maple syrup
  • ¼ cup coconut oil, melted
  • 2 tsp vanilla extract
  • ½ cup quick-cooking oats
  • 2 Tbsp cocoa powder
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup chocolate chips [vegan]

Vegan Chickpea Cookie Dough

  • 1 can (15 ounces) chickpeas, rinsed and dried with the skins removed
  • 1 banana, ripe with lots of brown spots
  • 2 Tbsp nut butter of your choice
  • ½ tsp vanilla extract
  • tsp salt
  • 2 Tbsp maple syrup
  • ¼ cup mini chocolate chips or chopped chocolate chips

Instructions
 

Make the Black Bean Brownies

  • Preheat oven to 350 F. Grease an 8-inch by 8-inch baking tin.
    Blend all the ingredients except for the chocolate chips in a food processor or a blender for a few minutes, until it is smooth and creamy.
    Stir in the chips by hand with a spoon or spatula.
    Pour the brownie batter into your greased baking tin.
  • Bake the black bean brownies for about 15-20 minutes until the top looks set and it doesn't jiggle anymore.
    Set the brownie tin aside to cool.

Make the Chickpea Cookie Dough

  • Blend all the ingredients except for the chocolate chips in a food processor or a blender for a few minutes, until it is smooth and creamy.
    Stir in the chips by hand with a spoon or spatula.
  • Set the cookie dough in the fridge for at least 1 hour to chill.
    Either form the cookie dough into small balls and place on the brownies, or spread them over the brownies.
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