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Fudgy Triple Chocolate Protein Cookies

They are fudgy, chocolate-y and generally delicious.


Apologies for the lengthy name, but this was the shortest I could manage. I had the idea for these cookies after spending too much time on Pinterest, which is fairly standard behaviour for me these days. Pinterest is King, after all! I came across the idea of using non-conventional ingredients in cookie dough in place of flour, and I had to give it a try.

As with the concept of black bean brownies, I promise you won’t taste anything beany in these cookies. They are fudgy, chocolate-y and generally delicious, all with the added bonus of the fibre and protein from the black beans, the protein from Bare Blends, and a little hit of coffee, just to make you feel alive. It’s practically like consuming a caffeinated, protein-laden salad for dessert. Thank me later.

Fudgy Triple Chocolate Protein Cookies

Prep time
15 minutes
Total Time
30 minutes

  • 1 can of black beans
  • 2 tablespoons of freshly brewed espresso (it just deepens the chocolate flavour)
  • 1 tablespoon of brown sugar (optional)
  • 2 tablespoons agave syrup (or your preferred liquid sweetener)
  • 1/3 cup chocolate chips or chunks
  • 1 egg
  • 3 tablespoons coconut oil
  • 4 tablespoons cacao
  • 3 tablespoons Bare Blends protein (I had success with both vanilla and chocolate)
  • ½ teaspoon baking powder
  • sprinkle of sea salt flakes
  • ½ teaspoon vanilla bean paste (or 1 teaspoon of vanilla extract)


1. Preheat your oven to 180 degrees Celsius. 2. In your food processor, add all your ingredients except the chocolate chips, sea salt and baking powder, and blend thoroughly until you have a rich chocolate batter. Spoon the batter into a bowl, and pop in the fridge for around 15+ minutes, to allow the coconut oil to harden. This makes it much easier to get firmer cookie like shapes. 3. Remove the batter from the fridge and stir in the sea salt flakes, chocolate chips and baking powder. 4. On two lined baking trays, spoon out cookies of even size. The batter should yield about 6-7 medium sized cookies, but ensure you spread them out because they have a tendency to spread. 5. Place in the oven for 12-15 minutes, and remove. Allow to cool a little bit before consuming. Enjoy!

Georgia McDermott

I'm Georgia. I have always been a food lover, a fact that photos of my formative years (and beyond) can attest to. I started this blog and my Instagram @georgeats as a way of chronicling my way of eating as I sort out a number of digestive issues that have been plaguing me for the past couple of years. I love brunching, good food, good booze, good coffee, travelling, and a bit more brunching. Dreaming of the day that I can travel and eat and be paid to do so. Dream big, right?

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