Vegan Black Bean Brownies

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I know, I know. Black bean brownies? The title of the blog post gives away the secret ingredient in these rich and decadent¬†vegan brownies. I’ve looked at posts and Pinterest recipes for black bean brownies. I finally found one, thanks to Chocolate Covered Katie, with a wholesome, easy to follow recipe. The ingredients are staples that I keep on hand. I felt ready to give these flour free, refined sugar free, egg and dairy free treats a try.

Vegan Black Bean Brownies

Vegan Black Bean Brownies

Vegan Black Bean Brownies

Rich chocolate brownies with no flour, refined sugar, eggs or dairy.
Prep Time10 mins
Cook Time15 mins
10 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: Vegan Black Bean Brownies
Servings: 9 squares

Ingredients

  • 1 15 oz can black beans, drained and rinsed
  • 2 tbsp cocoa powder
  • 1/2 cup gluten free rolled oats
  • 1/4 tsp sea salt
  • 1/3 cup pure maple syrup
  • 2 tbsp coconut sugar
  • 1/4 cup coconut oil
  • 2 tsp vanilla
  • 1/2 tsp aluminum free baking powder
  • 1/2 cup dark chocolate chips, sweetened with stevia

Instructions

  • Preheat oven to 350 degrees. Grease a 8x8 baking dish.
  • Combine all ingredients, except the chocolate chips, in a food processor. Blend well until completely smooth.
  • Stir in dark chocolate chips. Pour batter into prepared pan. Sprinkle additional chocolate chips on top, if desired.
  • Bake 15 minutes. Let brownies cool at least 10 minutes before cutting and serving. Makes 9 - 12 servings.

Vegan Black Bean Brownies

Vegan Black Bean Brownies

Vegan Black Bean Brownies

Can You Taste the Black Beans?

I prepared this special treat quickly this evening. While the black bean brownies cooled, I brewed a cup of lemon balm tea, with fresh herbs from the garden. Greg knew I was preparing a new dessert recipe, however I didn’t tell him what the ingredients were. I wanted him to taste the brownies first.

The black bean brownies smelled wonderful as they baked. I removed them from the oven after exactly 15 minutes and they were perfect.

After allowing them to cool for about half an hour, it was time for the taste test.

These black bean brownies are WONDERFUL! Rich, moist and full of chocolate flavor, I couldn’t taste the beans at all. Greg enjoyed two brownies, with a glass of almond coconut milk, and declared them very good.

Then, and only then, did I tell them about the secret ingredient. I have to say, I really appreciate that Greg is so willing to try new recipes. He thought the brownies tasted great and found that one or two satisfied him totally.

Vegan Black Bean Brownies Make the Cut

These brownies definitely go into my treat rotation. They are so quick to prepare and have a short baking time. I like too that the recipe makes a small batch of brownies. We primarily eat fruit for “dessert”. Even healthy snacks such as these brownies and Vegan Oatmeal Raisin Cookies are considered an occasional specialty rather than a frequent occurrence.

The vegan black bean brownies make a wonderful dessert for guests or a treat to take to a family gathering. No one will guess what the main ingredient is! However I feel good knowing I am contributing to everyone’s health while providing a delicious dessert.

Vegan Black Bean Brownies

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Vegan Snickerdoodle Cookies

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These vegan snickerdoodle cookies are full of flavor and healthy ingredients. And they make an excellent snack or simple dessert. I so appreciate Anthony William, who creates and offers a steady stream of delicious, easy to follow recipes. The cookies came together quickly, just in time for afternoon tea.

Vegan Snickerdoodle Cookies

Vegan Snickerdoodle Cookies

This recipe is dairy, refined sugar, gluten and egg free. Walnuts can be left out, for a nut free bread.

Print Recipe
5 from 2 votes

Vegan Snickerdoodle Cookies

This easy to prepare cookie recipe is full of flavor and healthy ingredients.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Keyword: Vegan Snickerdoodle Cookies
Servings: 12 cookies

Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup + 1 tbs coconut flour
  • 1 tsp baking powder aluminum free
  • 1/4 tsp sea salt
  • 1/2 tsp cinnamon
  • 1 tsp lemon juice
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil melted
  • 2 tsp vanilla

Coating

  • 2 tsp cinnamon
  • 1/4 cup coconut sugar

Instructions

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  • Combine sugar and cinnamon for coating and set aside.
  • Combine almond flour, coconut flour, baking powder, sea salt and cinnamon in a bowl. Add lemon juice, maple syrup, coconut oil and vanilla and stir well, to form a dough. If mixture is too wet, add more flour.
  • Form dough into walnut sized balls and roll in sugar/cinnamon mixture. Place on parchment paper. Flatten balls of dough with palm of hand or bottom of a glass.
  • Bake for 10 minutes, or until slightly brown on bottom. 

Notes

Arrowroot starch may be substituted for coconut flour. Gluten free oat flour may be substituted for almond flour.

Vegan Snickerdoodle Cookies

Vegan Snickerdoodle Cookies

Tea Time

Savoring a couple of warm snickerdoodle cookies, with a steaming cup of hot herbal tea, the treat reminded me of shortbread cookies. Crisp with a softer center, and not too sweet, this cookie provides the perfect excuse to take a break and enjoy the moment.

I like that the recipe makes a small batch of cookies. It can easily be doubled. However, twelve cookies seems just right. I’m not tempted to overdo. Instead, two cookies with tea satisfies my desire for a snack.

Serve these vegan snickerdoodle cookies for an afternoon break, pack into a lunchbox or finish an evening meal with a hint of sweetness. They are perfect.

Vegan Snickerdoodle Cookies

Try out these rustic shortbread cookies as well.

And for a variety of herbal tea blends, check out my Amazon Storefront.

Journey With Healthy Me is a participant in the Amazon Services LLC Associates Program. This affiliate program is designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, all at no extra cost to you.

3 Ingredient Chocolate Cookies

I’m always on the lookout for healthy treats. It’s not easy because I have tough criteria. The snack can’t contain gluten, refined sugar, eggs or dairy products. Thankfully, such recipes do exist. For Try This Tuesday, I tried out a quick and recipe for 3 ingredient chocolate cookies.

3 Ingredient Chocolate Cookies

This recipe comes from Listotic. Check out her website HERE

3 Ingredient Chocolate Cookies

2 large very ripe bananas

1 cup quick rolled oats, gluten free

2 tablespoons unsweetened cacao powder

Preheat oven to 350 degrees. Mash bananas in a bowl. Add oats and cacao powder and stir until cookie dough like consistency is reached. Depending on size of the bananas, you may need less oats. Start with 3/4 of a cup and add more to make a dough that holds its shape. Optional: add in a handful of unsweetened coconut flakes, dark chocolate chips sweetened with stevia, dried fruit or nuts.

Drop by spoonfuls on cookie sheet lined with parchment paper. Use fingers or a fork to mash down dough, forming a cookie shape. Bake 10 – 12 minutes. Enjoy warm from the oven. Makes 12 – 15 cookies.

3 Ingredient Chocolate Cookies

3 Ingredient Chocolate Cookies

These were so easy to make and turned out well! The cookies hold their shape during baking and have a wonderful texture and chocolate flavor without being too sweet. I like how versatile the recipe is. I added a handful of unsweetened coconut flakes to this batch. I’ll try adding nuts or dark chocolate chips sweetened with stevia next time.

I sampled two warm, fresh from the oven cookies with my afternoon tea. This is what I love, hot tea made from herbs plucked from my garden, and light, wholesome snacks that contribute to health, rather than complicate it. I’ll be experimenting with different versions of this basic recipe!

3 Ingredient Chocolate Cookies

Healthy Blueberry Scone

I enjoy the tradition of afternoon tea, a habit I’ve cultivated after my first trip to Scotland in 2014. After switching to a plant based lifestyle, my tea time foods changed dramatically. Gone are the finger sandwiches, the sweet treats and the shortbread cookies. Instead I typically have fresh fruit with my tea or a simple snack such as hummus and veggies. Occasionally though, I long for a popular afternoon tea food…the scone.

In Scotland and England scones more resemble tall, light, fluffy American-style biscuits. They are sweeter than our biscuits, and so delicious served with strawberry preserves and clotted cream. I can’t have such scones now. I know I wouldn’t feel well if I ate one. So for months I’ve been adapting different recipes, in search of an acceptable blueberry scone recipe. After many failures, I at last have a winner.

Healthy Blueberry Scone

This recipe is adapted from one I found on Pinterest, by Alisa Fleming, who was going for a Panera scone copycat.

With adaptations, here is the recipe.

Healthy Blueberry Scones

2 cups gluten free flour

1/2 cup organic coconut sugar

2 teaspoons baking powder

3/4 teaspoon sea salt

1/2 cup frozen wild blueberries (or 1/4 cup dried wild blueberries)

1 cup full-fat coconut milk, from a can

1 teaspoon vanilla extract

Line a baking sheet with parchment paper. Preheat oven to 425 degrees.

Combine flour, coconut sugar, baking powder and sea salt in a large bowl. Add frozen blueberries and stir to coat berries in flour mixture. Add full-fat coconut milk and vanilla. Stir until ingredients are well mixed and sticky dough forms.

Drop mixture by the spoonful onto parchment lined baking sheet. Bake 15 minutes or until lightly browned. Makes 10 scones.

Healthy Blueberry Scone

Healthy Blueberry Scone

For the flour, I use a cup of oat flour and a cup of garbanzo flour. Another good gluten free choice is almond flour. The coconut sugar resembles coarse brown sugar. It is much less sweet and drier. And it is very important to use canned full-fat coconut milk. I shake the can well before opening, to mix the coconut water with the fat that has collected at the top of the can. I save the left over coconut milk and use it to make another batch of scones.

These blueberry scones are so easy to make, and they are gluten, dairy, refined sugar, egg and oil free. And the taste? They are wonderful and satisfy my desire for a tea time treat. As healthy as they are, I only indulge in these scones once a month or so. Most of the time, my afternoon break unfolds quite well with an herbal tea and a juicy piece of fruit. I save the blueberry scones for a special treat!

Healthy Blueberry Scone