Beany cookies are the new black.
You know when you make yummy things and then you want to faceplant into all the things? Story of these cookies. Story of my life. At first I was going to share my Simple Truth recipe for Peanut Butter Banana White Bean Breakfast Cookies with you guys, but then I decided you deserved some fresh material. Cuz I love you that much. It’s true.
And lookie here–now you have TWO fab cookie recipes to bake!
The good thing about these cookies is that you can call the batter hummus and eat it all pre-oven.
The other good thing about these cookies is that they’re totally flourless and made with chickpeas soooooo you’re basically eating beans AKA they’re basically health food.
The other other good thing about these cookies is that you don’t need a cookie jar to house them in because they will surely all be gone by the time you find one.
I know I tell you guys time and time again, but for the love of God, please make sure your banana is VERY ripe. Like black. Beany cookies are the new black, remember?
Leave it to me to post a weird cookie recipe on National Oatmeal Day. Maybe I’ll make you turkey for Valentine’s Day.
Maybe not though.
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Grain-free peanut butter banana cookies loaded with protein and fiber for the perfect snack!
Ingredients
- 1–15oz can chickpeas, vey well rinsed and drained
- 1/2 cup creamy peanut butter
- 1 small, very overripe banana
- 2 tsp vanilla extract
- 1/3 cup coconut sugar*
- 2 tbsp ground flaxseed
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/3 cup chocolate chips
Instructions
- Preheat oven to 350F. Spray baking sheet with cooking spray (or line with parchment paper or Silipat) and set aside.
- Make sure to rinse the chickpeas well so they don’t taste beany. Shake off the excess water before dumping them into a large food processor. Add in the rest of the ingredients (except chocolate chips). Process for a full two minutes, or until batter is very smooth. You may need to scrape down the sides. Stir in chocolate chips.
- With wet hands, spoon batter onto cookie sheet. It will be very wet and sticky (like hummus). You can use your wet hands to pat them down into smooth cookies. You should have about 16.
- Bake for 10-12 minutes.
- Store cooled cookies in the refrigerator.
Notes
*Feel free to use whatever sugar you have on hand if you don’t have coconut sugar.
Is it just me or is the short nature of my posts recently directly correlated with the length of time until my thesis is due? Hmmmmm.
Love me some beany cookies! Speaking of which, remind me to take my beano before eating these…I wish I was kidding #Iamagrandma
Guurrrlll I know you can appreciate the magicalosity (umm) of beans in cookies. You should indeed take some beano so there’ll beano gas. Indeed.
Ohmygod I love you! I’ve made garbanzo bean brownies before but never cookies, and considering how great the brownies were, I MUST MAKE ALL COOKIES WITH BEAAAAAAAAAAAAAANSUH!! I need a stack of these on my desk today. Happy Monday, love!
★★★★★
Ummmm let’s trade beany cookies for dark chocolate brownies!!! EEEEK I’m drooling.
Ohmygod I love you! I’ve made garbanzo bean brownies before but never cookies, and considering how great the brownies were, I MUST MAKE ALL COOKIES WITH BEAAAAAAAAAAAAAANSUH!! I need a stack of these on my desk today. Happy Monday, love!
★★★★★
Ummmm let’s trade beany cookies for dark chocolate brownies!!! EEEEK I’m drooling.
never had beans or bananas in cookies but i trust you friend. will have to try this soon.
Glad you trust me, lady. These are a must-make!
never had beans or bananas in cookies but i trust you friend. will have to try this soon.
Glad you trust me, lady. These are a must-make!
You are speaking straight to my heart with these! Can’t wait for my freshly purchased bananas to ripen so I can whip these up later this week!
Glad to hear you’re on the bean bandwagon, Anna! Waiting for nanners to ripen is the WORST.
You are speaking straight to my heart with these! Can’t wait for my freshly purchased bananas to ripen so I can whip these up later this week!
Glad to hear you’re on the bean bandwagon, Anna! Waiting for nanners to ripen is the WORST.
These look so good!! Pinning for later 🙂
Thanks, Tara!!
These look so good!! Pinning for later 🙂
Thanks, Tara!!
I’m impressed that you’re posting at all with a thesis coming up! I guess your mind needs a break, right? 🙂 These cookies look perfect for my little ones! Love it!
It’s honestly insane. I really should put the blog on hold so I can work on what I really need to work on…but that would be no fun 😉
I’m impressed that you’re posting at all with a thesis coming up! I guess your mind needs a break, right? 🙂 These cookies look perfect for my little ones! Love it!
It’s honestly insane. I really should put the blog on hold so I can work on what I really need to work on…but that would be no fun 😉
Woa- the consistency of these cookies looks ab fab! I have never used nanas in a cookie before – brilliant idea Alexis!
HappyMonday & Hppy National Oatmeal day! 🙂
They’re SO moist. I swear, you could cook them forever without them drying out!!
Woa- the consistency of these cookies looks ab fab! I have never used nanas in a cookie before – brilliant idea Alexis!
HappyMonday & Hppy National Oatmeal day! 🙂
They’re SO moist. I swear, you could cook them forever without them drying out!!
Isn’t it amazing the things you can make with chickpeas!?! They’re such a versatile food! These cookies look to die for! I can’t wait to give them a try!
It’s crazzzyyyyy!! I still think it’s weird to eat them in cookies, and look at me….eating like ten chickpea cookies every day!
Isn’t it amazing the things you can make with chickpeas!?! They’re such a versatile food! These cookies look to die for! I can’t wait to give them a try!
It’s crazzzyyyyy!! I still think it’s weird to eat them in cookies, and look at me….eating like ten chickpea cookies every day!