Tasty Tuesday: Cocoa Oat Cookies

It’s Tuesday, which means I can talk about food, right? Well, here goes. I’ve taken a wonderful recipe from my most favorite plant-based foodie, Deliciously Ella and I’ve just shifted a few things to make these Black Bean cookies that are REALLY so good. Soft, sweet (but not too sweet), chewy, packed full of protein and fiber and containing no gluten ingredients or sugar, they’re a perfect cookie for literally anytime!

Cocoa Oat Cookies


4 Cups black beans (I’ve been making my own now in a pressure cooker, but you can use canned beans too!)

4 heaping Tbs cocoa powder

4 Tbs melted coconut oil

14 medjool dates, soaked in hot water for 1-4 hours

3 1/2 cups rolled or quick oats

3/4 cup raw cacao nibs (optional, but super yummy!)



Preheat oven to 350 degrees and oil (I use coconut oil) two cookie sheets.

Combine the cooked black beans, cocoa powder, coconut oil and dates in a food processor or powerful blender and blend it all up! The mixture should be sweet, smooth and thick.








Transfer the combined “wet” ingredients into a bowl and mix in the oats and cacao nibs. Form into balls on the cookie sheets and bake for about 12 minutes or until the bottoms are lightly browned and the tops are firm(ish).


Take a few of these cookies with you for a long day out and about, they’re a perfect pick-me-up snack when you need something sweet and flavorful that contains protein!


Peace, Love and Black Beans,



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