Five brownie cookie sandwiches stacked on a plate

Brownie Sandwich Cookies

Recipe by: Lauren, our Digital Outreach Director
Here's a delicious way to eat your beans! A black bean brownie cookie with a date-sweetened creamy filling.
Five brownie cookie sandwiches stacked on a plate
4.19 from 425 votes
Course Dessert
Difficulty Moderate
Servings 6
Daily Dozen



  • ½ cup dates, pitted
  • 1 ½ cup cooked black beans (or 1-15 oz BPA-free, salt-free can- drained & rinsed)
  • ½ cup oats
  • 2 tablespoons unsweetened cocoa powder
  • ¼ cup raw nut or seed butter
  • 2 teaspoons vanilla extract


  • 2 tablespoons date syrup
  • 2 tablespoons raw nut or seed butter
  • unsweetened soy milk or water, if needed
  • unsweetened cocoa powder, if needed


  • Preheat oven to 395°F (200°C)
  • Fill a 1 cup measuring cup (240 ml) halfway with dates and add just enough boiling water to cover. Let dates soak for about 10 minutes, while preparing the rest of the ingredients.
  • Place black beans, oats, cocoa powder, peanut butter, and vanilla in a food processor. Add the dates along with the soaking water and process until smooth, and there aren't big chunks of dates.
  • Using a spoon, divide the batter into 12-24 cookies on a baking sheet lined with a silicon mat or baking paper.
  • Bake for 10 minutes, then remove and let them cool on a cooling rack.
  • For the filling, combine equal parts nut butter and date syrup - about 2 tablespoons (30 - 40 g) of each. The consistency of nut butter can vary, so if the filling is too thick, add a tiny dash of soymilk and if it's too runny add a little bit of cocoa powder.
  • Sandwich the cookies together using the filling and enjoy!
Did you make this recipe?Mention @nutrition_facts_org or tag #DailyDozenRecipes!

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