Dec 11, 2013

Fudgy Chocolate Pine Nut Cookies. Vegan, Grain-free and Oil-free!


Christmas Cookies: Day 3.

These melt-in-your-mouth beauties have a secret ingredient. I’ve used it before in baked goodies so you may be able to guess. It’s a healthy secret. Shhh… don’t tell anyone and they’ll never know.

Pine nuts are one of my life’s little delicacies. I don’t treat myself to them very often because of the price… usually around $20 per pound. I found some at for a little less and they’re wonderful. Thanks so much to my reader and fellow plant-based blogger over at The Peace Patch for telling me about Check out her inspiring blog… she currently has like a gazillion amazing vegan pop-tart and pastry recipes happening! I can’t linger too long over there without drooling all over my keyboard.

Back to the cookies. If you like fudge you’ll love these. Soft and moist without too much sweetness and just the right amount of chocolate. And if you haven’t guessed by now, the secret ingredient is…. beans!


  • 1½ cups (1 can) unsalted black beans, drained
  • ½ cup non-alkalized cocoa powder
  • 1½ cups medjool dates (18-20), pitted
  • ¼ cup almond butter
  • 3 TBS ground flax seeds
  • ½ cup water
  • 1 cup tightly-packed blanched almond flour
  • ½ tsp baking soda
  • 1 TBS pure vanilla extract
  • 3 TBS pure maple syrup
  • 1 cup raw pine nuts
  1. Preheat oven to 350° F.
  2. Line a cookie sheet with parchment paper.
  3. Mix the almond butter, flax, water, maple syrup and vanilla and set aside.
  4. Place the beans, cocoa, dates, almond flour and baking soda in a food processor and pulse to combine. 
  5. Add the remaining ingredients and pulse until you have a smooth paste. It won’t look like cookie dough. It will be very thick, wet and sticky.
  6. Turn the mixture out into a bowl and fold in the pine nuts, leaving a handful out for decorating the tops of the cookies.
  7. Using a small ice cream scoop (about 1.5″ in diameter), portion out the dough onto the cookie sheet, leaving about 2″ in between each scoop.
  8. With moist fingers, slightly flatten each cookie. You want them to be about ¾” tall.
  9. Add a few extra pine nuts to the tops and press them down slightly.
  10. Bake for 20 minutes.
  11. Cool completely before serving.
Makes 36 cookies (lots to share). Enjoy!

Healthy cookie trails,


2 responses to “Fudgy Chocolate Pine Nut Cookies. Vegan, Grain-free and Oil-free!”

  1. Who would have ever thought that black beans would be the key ingredient in fudge cookies! Helyn is truly the Healthy-food Alchemist! You wouldn't even know there are beans in these cookies unless you looked at the recipe. Make a bunch and you'll notice the next day they're more fudgy than the previous day. And so on until they're gone. It's virtually impossible to not raid the cookie jar with these at least five times a day but no worries because they're healthy!

  2. Helyn says:

    Haha! Thanks, Jeanne!!

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