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.

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 feel free to eat raw. can I just say that thistastes 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

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?

WHITE BEANS.

suspicious [okay, a lot] but I became an instant convert to doing desserts with beans when I made and fell in love with these At first, I was also a bitbut I became an instant convert towhen 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 😉

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 ❤

4.7 from 6 reviews Peanut Butter Chocolate Chip Cookie Cups (White Bean Cookies) Print Prep time 10 mins Cook time 15 mins Total time 25 mins 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! Author: Ceara Recipe type: Dessert Cuisine: American Serves: 12 cookie cups Ingredients 2½ cups rinsed white beans (or chick peas)

⅓ cup honey, agave, or maple syrup (honey not for strict vegans)

½ cup all natural peanut butter (or peanut butter substitute)

1 tsp baking powder

1 tsp baking soda

½ tsp sea salt

2½ tsp vanilla extract

1½ tsp cinnamon

⅓ cup plus 2-3 tbsp chocolate chips (extra tbsp for sprinkling on top) Directions Pre-heat oven to 350f / 180c. 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. 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. Bake for 10 - 15 minutes until the tops are turning a slight golden brown. 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. Devour, Share and Enjoy 🙂 Notes Nutritional Benefits: A healthy dose of healthy fats, protein, iron and B6 - plus these treats contain absolutely no cholesterol! Nutrition Information Calories: 2329 Fat: 92g Saturated fat: 26g Unsaturated fat: 56g Trans fat: 0g Carbohydrates: 311g Sugar: 149g Sodium: 6074mg Fiber: 49g Protein: 87g Cholesterol: 19mg 3.2.2925