If you’ve made my Flourless Chocolate Brownies, Black Bean Brownies, or Almond Butter Blondies, or Orange-Chamomile Blondies you already know how much I love using beans to create healthier treats, and this cookie is cut from the same cloth. 

As a nutritionist, I’m always looking for ways to boost fiber and plant protein in everyday sweets without sacrificing joy, and this recipe absolutely delivers. These cookies are naturally gluten-free, made with creamy nut butter and sweetened with honey or maple syrup. They bake up tender, satisfying, and the kind of cookie that feels indulgent yet nourishing.

One of my favorite things about this recipe is how effortlessly it comes together. Everything blends in a food processor, which means fewer dishes and more time to enjoy the baking moment. The dough scoops easily, bakes evenly, and holds its shape beautifully — no chilling, no fuss, no flour clouds all over your kitchen.

The chamomile is completely optional, but it adds such a lovely twist if you’re in the mood for something a little more soothing. I like to think of it as a cookie with a calming side benefit — perfect for a late-afternoon snack, a post-dinner bite. 

If you’re missing a few ingredients, don’t worry. Canned white beans work beautifully in place of chickpeas, and any nut or seed butter can stand in for almond or peanut butter. This is one of those flexible, forgiving recipes that welcomes a little improvisation.

These cookies also store and freeze well, making them great for meal prep or last-minute treats. Tuck a few into your freezer, and you’ve got an easy, better-for-you dessert ready whenever a craving strikes. 

Enjoy them warm from the oven with a glass of milk or a cozy cup of (chamomile) tea. Bonus: they’re kid-approved, deliver fiber and plant protein, and leave you feeling calm, satisfied, and happy. Works like a charm!

I’m betting you’ll also love these Soft-Baked Chocolate Cherry Oatmeal Cookies!

(5 stars) 4 ratings

Flourless Chocolate Chip Cookies

These flourless feel-good cookies are the ultimate blend of calm and comfort, with a touch of sweetness.
Yield: 40 small cookies
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
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Ingredients
 

  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 cup creamy almond butter, or peanut butter
  • 1 large egg, beaten
  • ½ cup honey or maple syrup
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • 1 tablespoon melted butter or avocado oil*
  • ½ to ¾ cup semi-sweet chocolate chips*
  • 4 chamomile tea bags, open tea bags, and use the dried tea leaves (2 tablespoons), optional
Ingredient Details to Know
*Use avocado oil and dairy-free chocolate chips to keep this recipe dairy-free. 

Instructions
 

  • Preheat your oven to 350°F. Line a large baking sheet or two standard baking sheets with parchment paper and set aside.
  • Toss all the ingredients (except the chocolate chips) into a food processor and pulse until the chickpeas are pureed and everything is well combined. Do not over-mix. Turn off the motor, remove the blade, and fold in the chocolate chips by hand.
  • Using a heaping tablespoon of dough per cookie, scoop the batter onto the prepared baking sheet(s). Tip: Lightly spray your spoon with oil to prevent sticking.
  • With slightly damp fingers, gently press down each mound of dough to shape the cookies. These cookies won’t spread in the oven, so flattening them now is important. Add a few extra chocolate chips on top for decoration.
  • Place the cookies in the oven on the middle rack. Bake for 12 to 15 minutes, until they turn a light golden brown and the edges are set. Remove from oven and allow them to slightly cool on the baking sheet for 5 minutes.

Notes

Ingredient swap: 
• If you’re out of chickpeas, canned white beans (such as cannellini, navy, and great northern) work just as well. You can also use any nut or seed butter in place of almond and peanut butter.
• While the dry chamomile tea is a key calming ingredient, you can choose to leave it out— your cookies will be just as delicious and still have healthy attributes. 
Storage: 
• These cookies can be stored in an airtight container on the counter (room temperature) for up to 3 days. For longer storage, stash them in the refrigerator for up to one week, or freeze them for up to 3 months. To freeze, place the cookies in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container.
Dietary considerations:
• If you’re following a gluten-free diet, be sure to carefully read the packaging for each ingredient. While these foods are inherently gluten-free, gluten can sometimes be added during processing for a variety of reasons, including for flavor and consistency.
• If you’re following a dairy-free diet, ensure chocolate you’re using is dairy-free.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 1cookieCalories: 70Carbohydrates: 7gProtein: 2gTotal Fat: 4.5g— Unsaturated Fat: 3.5g— Saturated Fat: 1gCholesterol: 5mgSodium: 60mgFiber: 1gTotal Sugar: 5g— Natural Sugar: 0g— Added Sugar: 5g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!