White Bean Peanut Butter Chocolate Chip Cookies

I found this recipe awhile back and finally got to give it a try after I received the Ninja blender for Christmas. Some of you asked for the recipe so I am posting it here on the day 1 of my sugar fast. (I tried to slowly work into giving up sugar so this recipe kind of helped) If you are looking to let go of the sweets for awhile you might also want to read this from my dear friend Anne it might get you motivated. 

Anyways, back to the recipe. You will need a food processor for this one or a super blender like the Ninja, Vitamix etc. If you use a regular blender you will most likely burn it out. Here are my adaptations to the original recipe.

What You Need:

1 1/4 cup of white kidney beans drained and patted dry

2 teaspoons vanilla extract

1/2 cup + 2 tablespoons of natural peanut butter (you could use sun butter if there are nut allergies or almond butter)

1/4 cup local honey

1 teaspoon baking powder

1/2 cup of chocolate chips


Preheat oven to 350F

Put all ingredients into food processor except for chocolate chips and pulse until smooth. (I had to scrape sides twice)

Stir in chocolate chips until well mixed

Form small balls of dough and place on parchment paper lined cookie sheets. I gently pressed my palm into each ball and found that smaller cookies were better then bigger ones. No need to leave lots of space in between each cookie as they won’t melt down like a regular cookie does.

Cook for appx 10 minutes. They will be really gooey and don’t set like a normal cookie. Its best to let them cool on the parchment paper and then transfer.