17 March 2022

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Pinto beans double chocolate american cookies

  • Author: ecocirer
  • Total Time: 35 minutes
  • Diet: Vegan


We have made many types of cookies, but right now these ones are the first in our top ten list. They’re soft, sweet, but not too much and so simple to make. Exactly, you see right, this cookies are made from pinto beans. I promise, you cannot taste them at all! Instead, they give an amazing biscuit flavour, they provide the perfect texture and pack these cookies with protein.

Vegan, refined sugar-free, oil-free and gluten-free. Lets enjoy!!!



240gr of pinto beans, drained
9 Pitted Medjool Dates (Soaked in hot water for 5 minutes and drained)
65gr oats meal
45 gr pure cacao powder
32 gr vegetal butter
3 tbsp Unsweetened oats milk
2 tbsp chia seeds
1 tsp baking powder
½ tsp vanilla extract
Pinch of sea salt
30g dark vegan chocolate, chopped
50gr white vegan chocolate, for the topping
2 tbsp pink pittaya poder


  1. Preheat oven at 180°C and line a baking tray.
  2. Place all ingredients into a food processor and combine them until smooth. Feel the biscuit dought, it have to be moldeable but not too dry, even a bit sticky i would say.
  3. Shape balls with your hands and place them on the tray, to form cookies pushing with your finger tips. You can make around 15 big cookies. Top with chopped dark chocolate and bake in oven for 20 minutes, until the tops begin to crackle and the sides are slightly browned.
  4. Remove from the oven and allow to cool down.
    In the meantime, melt the white chocolate bain-marie, disolve the pitaya powder in a bit of hot water and combine both ingredients with a fork or a bamboo hand mixer .
    Combine the pitaya with the white chocolate, pour it on the cookies or dip them, into the chocolate.
  5. Place the cookies in the fridge for 10 minutes.
  6. Enjoy! You can store this cookies in the fridge for 4-5 days.


  • Prep Time: 15 min
  • Cook Time: 20 min
  • Category: Brea
  • Cuisine: American

Keywords: Vegan, Breakfast