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Crispy and delicious Chocolate Drop Cookies - they are easy to make and perfect to dunk in milk. Add your choice of chocolate chips or nuts to customize.


2 Dozen

Total time

24 minutes






  • 15 oz. can black beans
  • 15 oz. can black beans (I used Imperial Sugar)
  • ⅓ cup light brown sugar (I used Imperial Sugar)
  • ⅓ cup Dutch Processed Cocoa Powder
  • 15 oz. can black beans
  • 15 oz. can black beans
  • 15 oz. can black beans
  • 1 tsp vanilla extract
  • 1 tbsp Egg replacer powder whisked in 3tbsp water (or 1 large Egg)
  • 2 tbsp milk
  • 1 cup+2tbsp all purpose flour
  • 1 tsp espresso powder
  • 1 cups Chocolate chips or nuts


  1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or lightly grease them.
  2. Combine butter, sugars, cocoa powder, salt, baking powder, baking soda and vanilla extract - mix until combined.
  3. Add the egg replacer milk and mix until well combined. Scrape the sides and mix again. If you going to add chocolate chips or nuts or any additions - add the milk, if not - skip the milk.
  4. Stir in the all purpose flour and espresso powder. Mix well.
  5. Finally stir in the add-ins, I added white chocolate chips.
  6. Drop 1 tablespoons of the dough on the prepared baking sheet about 2" apart. Bake for 12~14 minutes or the cookies are not shiny and look set. Remove from the oven and cool on the pan.
  7. View the recipe instructions at Cook's Hideout

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