• 400 g can Wattie’s Black Beans in Springwater, rinsed and well drained
  • 75 g butter, softened
  • ½ cup soft brown sugar
  • 1 egg (no 7)
  • 1 tsp vanilla extract
  • ¼ cup cocoa
  • 1 cup flour
  • 1 ½ tsp baking powder
  • ½ cup ground almonds
  • 200 g chocolate, chopped
  1. Preheat the oven to 190C (fan assisted).
  2. Put the drained Wattie’s Black Beans into a food processor. Add butter, brown sugar, egg and vanilla extract. Process until mixture is smooth.
  3. Add cocoa, flour, baking powder and ground almonds. Pulse to mix. Add 100g of the chopped chocolate and continue pulsing until mixture comes together.
  4. Place spoonfuls* on a baking tray lined with baking paper. Press dough lightly down with a fork. Scatter over remaining chocolate. Bake for 17-20 minutes, until cookies are cooked. Remove from the oven. Leave on the tray for 5 minutes before transferring to a wire rack to cool. Store in an airtight container.

Cookies can be stored in an airtight container however they're best eaten on the day it's baked.

Top Tips

  • A cookie scoop is a great kitchen gadget for ensuring even sized cookies
  • If you don’t have a food processer use a stick blender to mash the beans, or mash with a fork - ensuring that they are well mashed. With an electric beater beat the softened butter, brown sugar and vanilla extract until creamy. Beat in the egg. Add the mashed beans and mix well. Add the remaining ingredients and mix well.

Swap it out

  • If preferred omit scattering the chocolate on top of the cookies. Once cookies are cold, melt the remaining chocolate and drizzle over the cookies.

Made With

Black Beans

Wattie’s Black Beans are super versatile and are a great addition to or replacement for meat dishes.

Heated or eaten as is, they are delicious from morning to night in Mexican cuisine such as burritos and tacos or simply used in dips, salads, soups and casseroles. 

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