Would you believe all that fudginess comes from a genius combination of black beans, zucchini, and dates? For about 100 calories a cookie, you’re also getting about 3g of fiber—and you can’t say that about most cookies.
Recipe and photo by Alexis Joseph, M.S., R.D., L.D. of Hummusapien.
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Makes 16 servings
- 1 medium zucchini, grated + water squeezed out
- 1 (15-oz) can black beans, drained, rinsed, and patted dry
- 2 Tbsp almond butter (or nut butter of choice)
- 4 Medjool dates, pitted
- ¼ cup cacao powder
- ¼ cup old-fashioned oats
- ½ cup coconut sugar
- 2 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- ⅓ cup chocolate chips, plus more for topping
How to make it
Preheat oven to 350°. Line a baking sheet with parchment paper or a silpat.
Chop off ends and grate zucchini. Place in a sieve or strainer to drain.
Add black beans, almond butter, dates, cacao, oats, coconut sugar, vanilla, baking powder, and salt to a food processor. Process until well-combined.
Add zucchini and process again for another 30 seconds, or until well-combined. Stir in chocolate chips.
Drop spoonfuls of batter onto the baking sheet. The batter will be wet and sticky, and that's OK. Wetting your hands may help. You should have about 14-16 cookies.
Bake for 15 minutes.
Store in an air-tight container in the refrigerator. (I love popping them in the microwave for 10 seconds before eating.)