Flourless Peanut Butter Cookies

These flourless peanut butter cookies are healthy and delicious, and made with a super secret ingredient!

These flourless peanut butter cookies are healthy and delicious, and made with a super secret ingredient!

These flourless peanut butter cookies are healthy and delicious, and made with a super secret ingredient!

Flourless Peanut Butter Cookies

Sometimes a recipe is created because I need to use up extra ingredients. Sometimes it’s because I’ve been issued a challenge. These flourless peanut butter cookies are a little bit of both.

I needed to use up some cannellini beans. I was making soup and had more than I needed. I could have just made the soup a bit more beany than called for, but where’s the fun in that?

Using beans in dessert is old news by now, and I’ve made my fair share of them. I’d mostly made brownies though, and I wanted to try branching out. I didn’t have a huge amount of beans to work with either, so brownies didn’t seem practical anyway. Cookies seemed like just the thing, and I’d recently received a request for peanut butter cookies. “Do you think you could make a peanut butter cookie with beans?” Well, now I was certainly going to try!

Difficulty mode was clearly going to be on, though: I was out of flour. No problem: bring out the oats! Wait. Cookies made with beans and oats… are these weird, healthy hippie cookies? Yeah, kind of. They’re still good, though– and you don’t have to confess the secret ingredient. šŸ˜‰


Flourless Peanut Butter Cookies

Yield: 18-20 cookies

Ingredients

  • 1 cup oats
  • ā…“ cup canned cannellini beans (or other white bean), drained, rinsed VERY well, and patted dry
  • Ā½ cup creamy peanut butter
  • 3 tablespoons pure maple syrup
  • Ā½ cup brown sugar (or granulated sweetener of choice)
  • Ā½ teaspoon baking soda

Instructions

  1. Preheat your oven to 350Ā° and grease cookie sheets with cooking spray.
  2. In a food processor, combine the beans, peanut butter, and oats until completely smooth.
  3. Add the syrup, brown sugar, and baking soda until combined.
  4. Drop spoonfuls onto the cookie sheets and flatten with a fork.
  5. Bake for 5-6 minutes.
  6. Allow to cool on the sheets for 3 minutes before transferring to a wire rack to cool completely.
  7. These cookies are sweeter the day after baking.

These cookies are gluten-free with the appropriate oats.

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These flourless peanut butter cookies are healthy and delicious, and made with a super secret ingredient!

Thinking Out Loud

  1. Currently Reading: Hanging Mary by Susan Higginbotham
  2. Seal Finds Toy Version of Itself, Can’t Stop Hugging It. SO CUTE.
  3. Even more cuteness: all of these foxes, oh my goodness. Beautiful animal pictures make any day a little brighter.
  4. Always cool: high speed liquid and bubble photographs.
  5. Recipes that caught my eye this week:
    Beet and Berry Parfait – A Whisk and Two Wands

Shared at Foodie Friday; Healthy Vegan Fridays with Rock My Vegan Socks and VNutrition; Sunday Fitness & Food Link-Up with Marathons and Motivation and IlkasBlog; Meatless Monday with Confessions of a Mother Runner and A Whisk and Two Wands. For a complete list of where I share, click here.

This post contains affiliate links for products I use and recommend. If you purchase through those links, I may earn a commission at no additional cost to you.

These Flourless Peanut Butter #Cookies are healthy and delicious, and made with a super secret ingredient! Click To Tweet

These flourless peanut butter cookies are healthy and delicious, and made with a super secret ingredient!

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63 comments

  1. Arrate Gomez says:

    With beans!!?? Never would I have thought that this was possible. Thanks for sharing, I have been looking for a peanut butter cookie recipe like this for a bit. Quick question, are they crunchy?

  2. Sara says:

    This recipe looks great! Pinned it so I can try it later! Thanks for linking up at the Home Matters Link Party! We hope to see you again next week:) #HomeMattersParty

  3. Ilka says:

    I’ve seen a lot of flourless peanut butter cookie recipes, but this one is truly unique and new to me. I need to give it a try!! Pinning!

  4. CakePants says:

    I don’t intentionally avoid flour but I’ve definitely had those moments when I wanted to bake cookies and didn’t have any – what a creative solution to the problem! I wouldn’t have thought to use beans, but these cookies look wonderful!

  5. Laurie says:

    Courtney, Wow, this is an interesting recipe! They look so good! Thanks for sharing your recipes with us at Brag About It this week!

  6. Heather says:

    This recipe is coming at the perfect time for me! We happen to have a bunch of extra cannellini beans, and I’ve been wanting to make some gluten-free cookies for my gluten-intolerant best friend. This is a really interesting recipe and I’m excited to try it!

  7. Kimmythevegan says:

    I love it when you post recipes and I have all of the ingredients on hand – easy peasy! Way to run out of flour! It helps us gluten free peeps out haha. I like the idea of the cannelini beans as they aren’t overpowering and they would help bind things nicely. They sound great.
    OMG the seal & plushie!!!!! And the fox pictures. I didn’t need help falling in love with foxes, but it certainly didn’t hurt haha šŸ˜‰

  8. April J Harris says:

    Love these cookies – and the super secret ingredient too! What a great way to make your baking healthier! Scheduled to pin, and to share tomorrow on the Hearth and Soul Facebook page. Also tweeted! Thank you for being a part of the Hearth and Soul Link Party, Courtney!

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