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Peanut Butter Flourless White Bean Chocolate Chip Cookie Cups

These Peanut Butter Flourless White Bean Chocolate Chip Cookie Cups make the perfect snack, dessert or post-workout bite. Ready from start to finish in under 25 minutes and using only 9 ingredients there is no excuse to not give these deep dish cookies a try. When warm, these cookies are ooey, gooey, and bursting with melted chocolate chips [just like a chocolate chip cookie should be straight out of the oven]. These gems are thoroughly infused with peanut butter which dazzles the chocolate and cookie dough in your mouth like a match made in heaven.

chocolate chip cookie

The past month I’ve started training for my first 16 km race coming up this April in Antwerp and these cookies are definitively what I look forward to after a longer run. Packed with around 8 -10 grams of protein per Peanut Butter Flourless White Bean Chocolate Chip Cookie Cup these provide your body with just what it needs after a long and tiring run. I’ve made up my mind that a warm Peanut Butter Flourless White Bean Chocolate Chip Cookie Cup may just be the best post-workout snack ever
Now back to the good stuff, can I just say that this cookie dough tastes like heaven if heaven was actually a healthier version of Candy Land [Candy Land + cookie dough =  two of my favourites growing up ;)]. And this cookie dough is vegan so feel free to eat raw.
chip cookie cup

So what’s the catch to these easy and mouth-watering Peanut Butter Flourless White Bean Chocolate Chip Cookie Cups? [Other than the fact that they are made without any grains, oils, and are 100% vegan] They contain one very special ingredient – and before you go on judging – I’ve made these for numerous people who have gobbled these babies up unsuspecting of the healthy secret ingredient used instead of flour and butter. Are you ready for it?

At first, I was also a bit suspicious [okay, a lot] but I became an instant convert to doing desserts with beans when I made and fell in love with these awesome chickpea blondies by Ambitious Kitchen and these amazing black bean brownies by Minimalist Baker. I hope that after trying these Peanut Butter Flourless White Bean Chocolate Chip Cookie Cups I will make you an instant convert to bean-baking as well πŸ˜‰ 
white bean chocolate
Now enough with all the bean-baking proselytization – I leave you with this picture, just in case you haven’t made up your mind yet!
Nom, nom, nom … wishing you a great Weekend from my kitchen to yours  β€
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Peanut Butter Chocolate Chip Cookie Cups (White Bean Cookies)

  • Author: Ceara
  • Total Time: 25 mins
  • Yield: 12 cookie cups 1x


These cookie cups taste best when warm. I recommend warming them up in the microwave for 10-25 seconds before munching on them for maximum ooey, gooey chocolate chip cookie goodness. Adjust cinnamon or vanilla to taste. Adjust honey/syrup by the tablespoon if you prefer a very sweet cookie (these cookies are moderately sweet). Make sure to rinse your bean before adding them to the food processor to achieve maximum cookie taste!


  • 2 1/2 cups rinsed white beans (or chick peas)
  • 1/3 cup honey, agave, or maple syrup (honey not for strict vegans)
  • 1/2 cup all natural peanut butter (or peanut butter substitute)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 2 1/2 tsp vanilla extract
  • 1 1/2 tsp cinnamon
  • 1/3 cup plus 2-3 tbsp chocolate chips (extra tbsp for sprinkling on top)


  1. Pre-heat oven to 350f / 180c.
  2. Add all the ingredients (except for the chocolate chips) to a food processor in order and blend away until you get a very smooth batter. Carefully scrape sides when necessary. Batter should be thick like cookie dough. Stir in the chocolate chips.
  3. Grease a muffin tan with a non-sticking cooking spray or coconut oil. Scoop approximately 2 tablespoons of batter into each muffin tin. Use the back of a spoon to smooth out the tops. Sprinkle a few of the remaining chocolate chips on each cookie cup.
  4. Bake for 10 – 15 minutes until the tops are turning a slight golden brown.
  5. Take out of the oven and leave to cool in tin slightly for about 3 -5 minutes. Scrape around the cookie cups with a knife to loosen up any edges that are sticking to the pan. Once the cookie cups have cooled, carefully lift each one out of the muffin tin, propping them up with a knife, onto a plate.
  6. Devour, Share and Enjoy πŸ™‚


Nutritional Benefits: A healthy dose of healthy fats, protein, iron and B6 – plus these treats contain absolutely no cholesterol!

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Dessert
  • Cuisine: American


  • Calories: 2329
  • Sugar: 149g
  • Sodium: 6074mg
  • Fat: 92g
  • Saturated Fat: 26g
  • Unsaturated Fat: 56g
  • Trans Fat: 0g
  • Carbohydrates: 311g
  • Fiber: 49g
  • Protein: 87g
  • Cholesterol: 19mg

chip cookie cups

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  3. Hurray! Thanks for this great recipe. I’m trying to focus on creating less food waste, so this was a lovely way to use up the white beans I had in thr fridge (from some other recipe). Thanks for your help in my quest! πŸ™‚

  4. I am on a low- (and at this point no-) sugar diet and can’t have natural sweeteners at this point either. I can use Splenda, but I wondered if you thought I would need to add a liquid of some form to maintain the cookies’ consistency, especially if I also use a peanut powder to save on calories. What do you think?

  5. Just made these the other night and they’re already almost gone. I used natural crunchy peanut butter which gave them a nice surprise crunch in the texture. Love them πŸ™‚

  6. Hi!! I cannot wait to make these. I have 1 can of cannelini beans at home and I’m hoping to make these tonight. Does anyone know if 1 can equals 2 and a half cups? Or will inneed to stop by the store after work?

  7. The store was out of cannelloni beans so I bought butter beans, and the recipe didn’t really seem to hold up when i cooked it. i don’t know if it was because of the beans (they were pretty squishy compared with the white beans which are a little firmer) or if i should have kept cooking them past 15 min. i thought they would firm up but they didn’t. thoughts?

  8. Hi Ceara,

    I know this recipe was posted a while ago but if you see this comment, I was wondering what your thoughts would be on adding some banana to the recipe for sweetness in order to decrease the added sweetener like honey or syrup. It was just a thought I had, but I don’t want to try it without consulting whether you think it would work or not. Thanks!!

    1. Hmmm, I’m not sure how that would work because it will change the consistency of the batter. You can always just try decreasing the maple syrup a bit to suit your taste and add a couple drops of water if they batter seems dry to make up for the moisture in the liquid sweetener. I’ve never tried this before so can’t guarantee it though – I’d love to know your results! Happy Baking πŸ™‚

    1. They should hold together just fine, Sam! These are a pretty “sturdy” cookie that way πŸ™‚ I would recommend definitely using a non-stick cooking spray or a baking sheet so they don’t stick to the pan! Happy Baking πŸ™‚

  9. I have made some things with beans before and they didn’t turn out very well, so I was hopeful yet skeptical about these. I just made these and they are good and the texture isn’t weird as I had feared. I made half with chocolate chips and the other half with raisins. The only thing I would change is that I would either reduce or leave out the cinnamon. It just seemed weird with the peanut butter. I have Ceylon cinnamon, so I think it’s a bit stronger than regular. I’ll have to try it again without. I’m hoping my bean shunning 3 year old will eat them too πŸ™‚ Thank you!

    1. I am so happy that you enjoyed these cookie cups, Melinda! Thank you for the feedback πŸ™‚ I hear you – have made some bean recipes in the past that were not too great either! I love you addition of raisins into these – I hope your 3 year old loves them too!

      1. I just have to say I’m making these again for the third time and my 3 year old loves them! I make them with only raisins now since he loves raisins. I’m so happy to have found a way to get my 3 year old to eat beans! It’s a good source of protein also. These also freeze well. Last time I froze half the batch and then just pull one out and stick it in the microwave or let it thaw on the counter.

        1. Thank you SO much for the lovely feedback, Melinda!! I’m so happy you and your 3 year old love them πŸ™‚ It’s always a plus when you can sneak something healthy into treats for the little (and big!) ones! πŸ™‚ I am happy to hear they freeze well too! Have a wonderful day!

  10. I just took them out of the oven, they smell and taste delicious!! But… they are crumbly! I didn’t use canned beans. I used cooked dry beans. Maybe they were undercooked? Your thoughts?

    1. Thanks for the feedback, Maryse! I think they might be crumbly because you used cooked beans. I find my beans are never as soft when I cook them myself – so ideal for in cooking recipes but not as much for in baking recipes (unless you cook them until they are a bit softer than usual!). I’d let them firm up in the pan before removing them – this will help them get more solid before eating them! Hope this helps πŸ™‚ Enjoy!

  11. I have never used beans in baking before, but have wanted to try it for a while. Being new to this I have a question about the beans. Do you do anything to the beans before putting them in the processor? I don’t know if I have to cook them. Should I buy canned? What do you recommend? I ask, partly because I don’t eat beans so I’ve never even cooked them before! I’m a little nervous to try this given my limited knowledge of beans.

    1. Hi Anna, canned beans works best on this recipe because they are already well cooked. Just make sure to drain and rinse them well before using them in the recipe. These cookie cups use white cannellini beans but chickpeas will also work πŸ™‚ Best of luck and Happy Baking! Would love to know who they turn out!

  12. I’m trying to eat healthier & am intrigued by some of the dessert recipes I’m finding with beans in them! When you say white beans or chick peas, would the beans be cannellini beans? Thanks!

    1. Thank you so much, Barb! I love baking with beans! They make such a great sub for oil and flour in baked goods (they are like magic tehe!) πŸ˜€ I do mean cannellini beans but this recipe is pretty forgiving so you could also make it with chick peas πŸ™‚ Happy Baking and would love to know how they turn out!

  13. I can’t seem to find the right key words to get an accurate nutritional analysis of this recipe via caloriecounter.com (great northern beans are giving me some problems) but my best guesstimate puts it over 13 g. protein for each cookie. I made some extra beans and am going to try this recipe tomorrow! Thanks.

    1. Thank you so much, Sandi! Let me know how the cookie cups turn out! They are a big favorite around here πŸ™‚ I posted this recipe a while ago and the nutritional information is coming up as anywhere between 8 – 12 grams of protein for me now (depending on the nutritional counter!). Happy Baking!

  14. I am really intrigued and excited to try a few of your recipes, but I have a hard time loading your pages because the ads here autoplay. It takes almost 2 minutes for the site to load, I just thought I’d leave the suggestion if you can do anything about it. Thanks!

    1. Hi Erin! I am so happy you found my site and are enjoying my recipes! πŸ™‚

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  15. These look so delicious! Luckily I have some chickpeas in the cupboard so I may have to make these this weekend (and try not to eat them all at once! )


  16. How did you determine that these have over 10g of protein. I put the recipe into 2 different recipe nutritional calculators and the highest result was 5g per serving.

    1. Hi Allyson! Sorry for not answering right away – I just came across your comment now.

      I made this recipe a while ago and the nutritional information is coming up as anywhere between 8 – 12 grams of protein for me now (depending on the nutritional counter!). I hope this helps πŸ™‚ I edited the post accordingly! Happy Bakign!

  17. Hey! This cookie recipe looks AMAZING – I’ve got a group of people that I’m baking for that includes both vegans AND people trying to cut back on sweets/trim down a bit, and these cookies seem to be a great snack to meet everyone’s needs. HOWEVER (if this group wasn’t complicated enough) one person has a severe peanut allergy. Is there something I can do to this recipe to replace the peanut butter, but still keep the same delicious chocolate chip cookie taste?

    1. Hi Teri! I’m soo happy that you came across my cookie recipe πŸ™‚ If one person has a severe peanut allergy I would recommend replacing the peanut butter with sunflower seed butter (Sun Butter Brand – the one that tastes like peanut butter) or almond butter! I haven’t tried these subs before but I think they would work and still keep the same delicious chocolate chip cookie taste πŸ™‚ Let us know how they turn out!! Happy Baking!

    1. Hi Marie! Thanks so much for stopping by! I am not sure the calories off hand but if you plug the ingredients into this site you’ll get the nutritional info οƒ  caloriecount.about.com/cc/recipe_analysis.php  Let me know if you end up trying them! Happy Baking!

  18. I made these cookies yesterday. Loved them. Stuck them in the frig as I figured they would last longer. Was going to have one after lunch, opened the container and they are green?? Why would that have happened?

    1. I’m so happy that you enjoyed the cookies, Kay!! I have no idea how they could have turned green!?! Do they still taste alright? That has never happened to me before! I’m guessing maybe it was the peanut butter you used (or if you used Sun Butter it has a tendency to turn green in baked goods!). Hope you were still able to enjoy them πŸ™‚

      1. Just fyi, sunflower seed butter has a chemical reaction with baking powder/baking soda that turns your baked goods green. I’ve seen some recipes where they use that intentionally for St. Patrick’s day themed cookies. It’s harmless and shouldn’t impact flavor at all.

  19. Keara your recipe looks truly wonderful. A couple of days ago, I bought protein bars to suppress my appetite. These peanut chocolate cookies would be a much better alternative to the protein bars…Hadia”s Lebanese Cuisine

  20. These look AWESOME! I’m a huge fan of using beans in dessert recipes like this one – people think it sounds odd until they try it and realize it’s … magical! So healthy, so full of protein, so not-bean-like-at-all! Yum – totally wish I had one of these to munch on this very second! πŸ˜€ Pinning!

    1. Thanks Shelley for the kind words and the pin! I love using beans in desserts for all that protein and healthy delicious-ness!! πŸ™‚

  21. These look amaaazing! I think I’m going to have to try them this weekend. I LOVE using beans in recipes…but I’m not overly creative with cooking yet, so I’ve always been curious about using chick peas but never actually tried it yet. It was obviously meant to be considering I stumbled across your recipe today!

    1. Thanks Samantha πŸ˜€ I love cooking with beans too and chick peas are one of my favourites πŸ™‚ Let me know if you end up trying these! Thanks for stopping by!

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