Secret Ingredient Double Chocolate Fudge Cookies (Kid-Approved)

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

Happy Cookie Friday, friends! I have quite the awesome cookie recipe for you. Listen to this: Secret Ingredient Double Chocolate Fudge Cookies? Oooooh, yes, and they’re delicious.

These cookies are chocolatey, rich, not overly sweet, and a tad undercooked, like a fudge-y brownie… AND our picky eater loved them! Little did Quinn know, there were kidney beans inside! Mwhahaha!

I know some parents aren’t fans of “hiding” healthy foods inside more kid-friendly ones, but we’re ALL about it. #realife Quinn’s diet is far from perfect, so getting extra nutrients into it anyway possible is a win for us! These cookies are also gluten- and egg-free for anyone with food sensitivities.

Even though these are “healthy” cookies, they don’t taste that way at all. Mal actually brought a batch into school for his co-workers to try, and they were a hit – noting that they especially loved the fudge-y undercookedness (obviously, that’s a word), almost like brownies! Of course, you can bake these cookies a bit longer for a firmer cookie, but I highly suggest the undercooked method! 🙂

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Secret Ingredient Double Chocolate Fudge Cookies (Kid-Approved)

  • Author: Tina
  • Prep Time: 5 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 15 minutes
  • Yield: 18 1x



1 can (15 ounces) kidney beans, rinsed and drained

1/2 cup creamy peanut butter

1/2 cup honey

2 tbsp unsweetened cocoa powder

1 tsp baking powder

2/3 cup dark chocolate chips

1 tsp vanilla extract

pinch of sea salt


Preheat oven to 375 degrees F.

In a food processor, add kidney beans, peanut butter, honey, cocoa powder, vanilla extract, baking powder, and salt. Process until smooth. Scrape down the sides with a spatula and process again until a thick dough-like consistency forms and no more bean pieces remain.

Stir in dark chocolate chips. Use a spoon to portion batter into 1 1/2-inch disks on a baking sheet covered in parchment paper or a silicone mat.

Bake for 10-12 minutes. Remove from oven and let cool slightly before serving. They might seem a little undercooked, but give me a little time to firm up before serving.


  • Serving Size: 1
  • Calories: 113
  • Fat: 5
  • Carbohydrates: 16
  • Protein: 3



  1. These look great! I also have a picky eater and have no shame hiding veggies. I’m allergic to kidney beans though – do you think any other beans would work?

  2. Can’t wait to try these!! I have two picky toddlers at home who won’t eat anything “healthy.” I’m always looking for ways to sneak good food onto their plates. Keep these recipes coming!

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