his moist, Fudgy B-cchini (Black bean + Zucchini) Vegan Cookies Recipe makes staying healthy delicious! Yes, ladies, they are vegan and gluten free.

You would be impressed how Fudgy this vegan cookies recipe tastes. The cookies literally melt in your mouth. If my daughter loved them at age 4, and still now at age 9 (I have video to prove it!) the Fudgy meltiness is no myth.

They’re so good you won’t even realize they’re made with black beans and zucchini. As a result, you will forget they come from a vegan cookies recipe. Guilt free, naturally packed with fiber and protein, all of which makes it mouth smile with wellness and pleasure.

These fudgy B-cchini vegan cookies are a satisfying way to stay balanced in wellness and fitness. Yes, ladies, you can “have your cookies and eat them too!”

I know you don’t want to think about your cookies and their “healthy benefits,” but this fudgy vegan cookie recipe delight does not disappoint. These vegan cookies are a super food concoction. As a result, they provide fiber to reduce cholesterol, balance blood sugar, while promoting a healthy gut microbiome.

Zucchini contains phytochemicals lutein and zeaxanthin, which are known to protect against vision loss, as well as possibly contribute to cancer prevention. Black beans contain saponins, anthocyanins, kaempferol, and quercetin, which all possess antioxidant properties.

Just because it’s healthy, that shouldn’t mean your vegan cookie should taste like cardboard.”

The best news of all, you don’t need to worry about raw eggs as you lick the bowl! Or, if you are feeling adventurous, you can roll them into snack balls and store them in the fridge.

Fudgy B-cchini Vegan Cookies

½ medium zucchini grated and water pressed out

15 oz can of black beans (drained, rinsed, gently patted dry)

1/3 c nut butter of choice

2 Medjool Dates

¼ c cacao powder

1/3 c old fashioned oats

¼ c maple syrup or coconut sugar

1 ¼ tsp baking powder

½ c chocolate chips

Preheat oven to 350F. Line baking sheet with Silpat or parchment paper
Grate zucchini. Place in colander and gently press out water.
Combine zucchini, black beans, nut butter, dates, cacao, oats, syrup or sugar, and baking powder. Blend in food processor.
Add chocolate chips and gently pulse, leaving chips partially whole.
Using a spoon, gently drop dollops of mix onto the baking sheet.
Bake for 12-15 minutes.
Store in an air-tight container in the refrigerator. Enjoy every last fudgy bite. You deserve it 😉

There you have it. A vegan cookie that doesn’t taste like cardboard or make you feel like you’re getting ripped off at desert time. If you are looking to eat delicious meals and still lose weight, pick up my eBook, Girl, Get Your Fit Together – The 5 Pound Challenge. As a side, these healthy melting in your mouth fudgy vegan cookies are way less expensive to make than those found in stores. I call that a Double Delicious Delight. Feel free to email me if you want to email me, I can send you the recipe directly. Enjoy.