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Peppermint Brownie Cookies

Are you looking to prevent the massive sugar hangover this holiday season? These cookies are made with a secret ingredient: black beans! So they are amazingly soft, filled with fiber, and won't make you feel like you just ate a bag of sugar. But I promise you your guests won't even be able to tell because they are so delicious!

Recipe makes about 16 small cookies:

1 can no-salt black beans, rinsed and drained

2 tbsp coconut milk

2 tbsp nut butter of choice

2 tbsp melted coconut oil

3 tbsp gluten free flour of choice (I just grind gluten free oats in my blender)

1/3-1/2 cup sugar (I’ve also used maple syrup instead)

¼ c unsweetened cocoa or cacao powder

1 tsp vanilla

1 tsp baking powder

1/4 to 1/2 cup Dairy Free Dark chocolate chips

Peppermint essential oil

  1. Combine beans, milk, nut better, oil, and vanilla in food processor until mousse-like
  2. Add flour, cocoa, sugar, and baking powder until all combined
  3. Stir in chocolate chips
  4. Put a dollop on a pan lined with parchment paper
  5. Optional-add more chocolate on top of cookies
  6. Bake @ 375* for 10 minutes
  7. Let cool on brown paper bag
  8. Keep leftovers in refrigerator (if you can resist not eating them all!)

**This time I used Peppermint Crunch baking chips instead of dark chocolate chips that were left over from an event and they gave the cookies an extra dose of delicious mint!**

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