If there’s one cookie recipe I’ve made that I genuinely can’t stop thinking about, it’s these Double Choc Butter Bean Brownie Cookies. They’re rich, chocolatey, soft in the middle and packed with that delicious brownie-like texture that makes you want to go back for another one. Honestly, these might just be the best cookies I’ve ever made!

I love coming up with ways to make our favourite treats a little more wholesome without compromising on flavour, and these cookies are such a good example. They’re completely plant-based and made with simple pantry staples, with a little twist that makes them extra special.

They’re perfect for an afternoon treat, a lunchbox snack or something to enjoy with a cuppa when the chocolate cravings hit. I also love that they’re suitable for the whole family, so there’s no need to make a separate batch of treats just for the kids.

The double chocolate flavour makes these feel like a proper indulgence, but they’re made a little differently from your usual brownie cookie. And if you’re anything like me, you’ll want to save a few for later, although I can’t promise they’ll last very long!

For younger children, you can easily swap the chocolate chips for raisins or chopped dried fruit if you prefer to avoid chocolate. Finely chopped dried apricots also work well and add an extra boost of iron, while still keeping the cookies naturally sweet and delicious.

You can find the recipe, and 325+ more on our app below.