Triple Chocolate Gluten-Free Cookies

The secret ingredient in these rich brownie like cookies? Adzuki Beans! I’ve been playing around with coconut flour cookie recipes and I find they are prone to getting dry. With the addition of the adzuki beans you won’t need to use a lot of coconut flour and the result is an awesome fudgy texture. Baking with beans also adds great health benefits to your treats. Most cookie recipes don’t have a helping of fiber, protein, antioxidants, vitamin B6, folate, potassium, zinc and magnesium. Looking for more inspiration? I recently posted my favourite Black Bean Brownies


  • 1 can Adzuki Beans (not drained)
  • 2 Tbsp Peanut Butter
  • 1 tsp Vanilla 
  • 1/2 cup Brown Sugar
  • 1/4 cup Cocoa Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Baking Powder
  • a pinch of Salt
  • 1 tsp Espresso Powder
  • 1/4 cup Coconut Flour
  • 1/4 cup Chocolate Chips (I used a blend of white chocolate and milk chocolate chips) 
  • Unsweetened Coconut Flakes to sprinkle on top


  1.  Preheat oven to 375 and line a baking sheet with parchment paper.
  2. Blend the adzuki beans with the peanut butter and vanilla. Note: I did not drain the beans and used their starchy liquid to help blend the mixture.
  3. Mix in all of the dry ingredients except for the coconut flakes. The batter will be similar to chocolate crinkle cookies. 
  4. Use a spoon or cookie scoop to add the batter to the baking pan.
  5. Sprinkle the cookies with coconut flakes.
  6. Bake for 10-12 mins and allow the cookies to cool before moving them. 


Recipe By: Sofia Martimianakis


One Comment Add yours

  1. TFS, really looking forward to make these


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