I can’t get over how these flourless mudslide cookies turn out so rich, fudgy, and intensely chocolatey without gluten, dairy, or nuts. One bite and they just might become your new chocolate craving fix.

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I’m obsessed with these Flourless Chocolate Mudslide Cookies because they hit like straight-up brownie batter in cookie form. Rich, fudgy, sweet, and so intensely chocolatey that one bite basically shuts down every other dessert craving I thought I had.

I love that they’re gluten-free, dairy-free, and nut-free, but honestly, they don’t taste like they’re missing anything. Not even close.

The unsweetened cocoa powder brings the deep chocolate punch, and the Enjoy Life mini chocolate chips make every bite messy in the best way. And yes, I’ll absolutely eat two before they fully cool.

Maybe three. No regrets.

Ingredients

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Black beans keep these fudgy and sneak in fiber.
You won’t taste them, promise.
Cocoa powder brings that deep brownie vibe, minus the flour drama.
Granulated sugar gives sweetness and helps the tops get a little crackly.
Brown sugar adds moisture, chew, and that cozy almost-caramel thing.
Baking powder gives the cookies just enough lift so they’re not blobs.
Sea salt makes the chocolate pop.
Basically, don’t skip it.
Eggs hold everything together and help the centers stay soft.
Coconut oil adds richness without butter, and it keeps things dairy-free.
Vanilla smooths out the cocoa and makes everything taste more cookie-ish.
Espresso powder deepens the chocolate.
Plus, it doesn’t make them taste like coffee.
Dairy-free mini chips bring melty little bites, because more chocolate is the move.

Ingredient Quantities

1 (15 ounce) can black beans, drained, rinsed, and patted dry

1/2 cup unsweetened cocoa powder

3/4 cup granulated sugar

1/4 cup brown sugar, packed

1/2 teaspoon baking powder

1/4 teaspoon fine sea salt

2 large eggs

2 tablespoons coconut oil, melted

2 teaspoons vanilla extract

1 tablespoon instant espresso powder

1/2 cup Enjoy Life mini chocolate chips or other dairy free chocolate chips

How to Make this

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1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a silicone mat.

2. Drain, rinse, and pat dry 1 (15 ounce) can black beans.

3. Place the black beans, 1/2 cup unsweetened cocoa powder, 3/4 cup granulated sugar, 1/4 cup packed brown sugar, 1/2 teaspoon baking powder, and 1/4 teaspoon fine sea salt in a food processor or high speed blender.

4. Add 2 large eggs, 2 tablespoons melted coconut oil, 2 teaspoons vanilla extract, and 1 tablespoon instant espresso powder to the processor.

5. Blend until completely smooth and creamy, scraping down the sides as needed so no bean pieces remain.

6. Fold in 1/2 cup Enjoy Life mini chocolate chips or other dairy free chocolate chips with a spatula.

7. Using a tablespoon or small cookie scoop, drop rounded portions of dough onto the prepared baking sheet about 2 inches apart, gently flattening each mound if desired.

8. Bake 10 to 12 minutes, until the edges are set and the centers are slightly soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Equipment Needed

1. Oven and baking sheet lined with parchment paper or a silicone baking mat
2. Can opener and colander or fine mesh sieve for draining and rinsing beans
3. Food processor or high speed blender
4. Measuring cups and spoons
5. Kitchen scale or measuring cup for solid ingredients (optional)
6. Spatula for folding in chocolate chips and scraping the processor
7. Tablespoon or small cookie scoop for portioning dough
8. Wire cooling rack

FAQ

Can I use canned black beans with no additional prep? Yes, drain, rinse, and pat them very dry before blending to avoid excess moisture that would make the batter too loose.

Can I substitute the eggs to make these vegan? Yes, use two flax or chia eggs (2 tablespoons ground flax or chia mixed with 6 tablespoons water, let sit 5 minutes) though texture will be slightly denser and chewier.

Are these cookies gluten free? Yes, the recipe is naturally gluten free because it contains no flour; ensure your cocoa, baking powder, and chocolate chips are certified gluten free if needed.

How do I get the signature crackled top and fudgy center? Scoop uniform balls, gently press each ball once before baking, and do not overbake; take them out when edges are set but centers still look slightly wet, as they firm while cooling.

Can I swap the coconut oil for another fat? Yes, melted neutral oil or melted butter can be used; coconut oil adds slight richness and helps set the cookies as they cool but is not strictly required.

How should I store them and how long do they keep? Store cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate up to 7 days; freeze up to 3 months, thaw at room temperature before serving.

Flourless Chocolate Mudslide Cookies Recipe Substitutions and Variations

Black beans: 1 (15 oz) can cannellini or navy beans, drained and rinsed; or 1 1/2 cups cooked chickpeas, drained and mashed; or 1 1/2 cups pumpkin puree for a more autumnal flavor (note: pumpkin will lighten texture).
Large eggs: 1 flax egg each (1 tablespoon ground flaxseed mixed with 3 tablespoons water, wait 5 minutes); or 1/4 cup unsweetened applesauce per egg; or 1/4 cup mashed banana per egg.
Coconut oil: melted unsalted butter or neutral oil such as light olive oil or avocado oil in equal amount; for lower fat, use equal amount unsweetened applesauce but expect a softer cookie.
Enjoy Life mini chocolate chips: regular semisweet chocolate chips or chopped dairy free dark chocolate in same volume; or chopped semi sweet chocolate or cacao nibs for extra texture and less sweetness.

Pro Tips

1) Make sure the beans are as dry as possible before blending. After rinsing, press them between paper towels or let them sit on a clean dish towel for a few minutes. Excess moisture thins the batter and can make the cookies spread too much.

2) Blend until silk smooth. Stop, scrape the sides, and blend again so you do not get little bean bits in the final texture. A high speed blender or a food processor with a tamper works best.

3) Chill the dough briefly for 15 to 30 minutes if it seems loose. Cold dough spreads less in the oven and yields thicker, chewier cookies. If the dough firms a lot, let it sit 5 minutes at room temperature before scooping.

4) Finish with a few extra chocolate chips pressed onto the tops right before baking and keep a close eye on bake time. These cookies continue to set as they cool, so pull them when edges are set but centers are still slightly soft for the best gooey interior.

Flourless Chocolate Mudslide Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

245

kcal

Equipment: 1. Oven and baking sheet lined with parchment paper or a silicone baking mat
2. Can opener and colander or fine mesh sieve for draining and rinsing beans
3. Food processor or high speed blender
4. Measuring cups and spoons
5. Kitchen scale or measuring cup for solid ingredients (optional)
6. Spatula for folding in chocolate chips and scraping the processor
7. Tablespoon or small cookie scoop for portioning dough
8. Wire cooling rack

Ingredients

1 (15 ounce) can black beans, drained, rinsed, and patted dry
1/2 cup unsweetened cocoa powder
3/4 cup granulated sugar
1/4 cup brown sugar, packed
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
2 large eggs
2 tablespoons coconut oil, melted
2 teaspoons vanilla extract
1 tablespoon instant espresso powder
1/2 cup Enjoy Life mini chocolate chips or other dairy free chocolate chips

Directions

Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a silicone mat.
Drain, rinse, and pat dry 1 (15 ounce) can black beans.
Place the black beans, 1/2 cup unsweetened cocoa powder, 3/4 cup granulated sugar, 1/4 cup packed brown sugar, 1/2 teaspoon baking powder, and 1/4 teaspoon fine sea salt in a food processor or high speed blender.
Add 2 large eggs, 2 tablespoons melted coconut oil, 2 teaspoons vanilla extract, and 1 tablespoon instant espresso powder to the processor.
Blend until completely smooth and creamy, scraping down the sides as needed so no bean pieces remain.
Fold in 1/2 cup Enjoy Life mini chocolate chips or other dairy free chocolate chips with a spatula.
Using a tablespoon or small cookie scoop, drop rounded portions of dough onto the prepared baking sheet about 2 inches apart, gently flattening each mound if desired.
Bake 10 to 12 minutes, until the edges are set and the centers are slightly soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.