Can I taste the garbanzo beans in these cookies?

Nope. Once blended and baked, garbanzo beans lose their earthy flavor completely. What you get instead is a soft, nutty texture that tastes just like a traditional chocolate chip cookie — no “bean” vibes here.

Are these garbanzo bean cookies gluten-free and dairy-free?

Yes, as long as you use certified gluten-free baking powder and dairy-free chocolate chips, this recipe fits both gluten-free and dairy-free diets. It’s also naturally flourless, which keeps it friendly for multiple lifestyles.

Can I add protein powder to this recipe?

Absolutely. You can mix in one scoop of vanilla or unflavored protein powder before blending. If the dough thickens too much, just add a tablespoon or two of almond milk to balance the texture.

How should I store these cookies to keep them soft?

Keep them in an airtight container at room temperature for up to three days or in the fridge for a week. For longer storage, freeze them and reheat for a few seconds before serving — the texture stays perfectly chewy.

6-Ingredient Power Garbanzo Bean Chocolate Chip Cookies

Name: Flourless Garbanzo Bean Chocolate Chip Cookies (High-Protein & Guilt-Free!)
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: American
Ingredients: 1 can (15 oz) garbanzo beans, drained and rinsed; 1/4 cup natural peanut butter (or almond butter); 3 tbsp pure maple syrup or honey; 1 tsp vanilla extract; 1/2 tsp baking powder; 1/3 cup dark chocolate chips (70% cacao or higher); Optional: pinch of flaky sea salt for topping

Flourless Garbanzo Bean Chocolate Chip Cookies (High-Protein & Guilt-Free!)

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Soft, chewy, and flourless — these high-protein garbanzo bean chocolate chip cookies are a healthy twist on a classic treat. Packed with plant-based protein, fiber, and rich chocolate flavor, they’re a guilt-free dessert that fuels recovery and satisfies your sweet tooth.

Author: Daniel Carter - Top Choice Recipes
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Yield: 12 cookies 1x
Category: Dessert, Snack
Method: Baked
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

1 can (15 oz) garbanzo beans, drained and rinsed
1/4 cup natural peanut butter (or almond butter)
3 tbsp pure maple syrup or honey
1 tsp vanilla extract
1/2 tsp baking powder
1/3 cup dark chocolate chips (70% cacao or higher)

Optional: pinch of flaky sea salt for topping

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Instructions

1. Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Prepare the Base Ingredients
Add the garbanzo beans, peanut butter, maple syrup, vanilla extract, and baking powder to a food processor.

3. Blend Until Smooth
Process the mixture for 45–60 seconds, pausing to scrape the sides as needed, until completely smooth and creamy.

4. Add the Chocolate Chips
Fold in the dark chocolate chips by hand using a spatula. Avoid blending them to preserve their texture.

5. Shape the Cookies
Scoop about 1 tablespoon of dough per cookie onto the prepared baking sheet. Flatten each slightly with the back of a spoon.

6. Bake to Perfection
Bake for 12–14 minutes, or until the edges are lightly golden and the centers appear soft but set.

7. Cool Before Serving
Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to finish cooling.

8. Finish and Enjoy
Sprinkle each cookie with a pinch of flaky sea salt if desired. Enjoy warm or store for later.

Notes

For extra chewiness, refrigerate the dough for 30 minutes before baking.
To boost protein, add 1 scoop of vanilla protein powder and 1–2 tbsp almond milk if needed.
Store in an airtight container for up to 3 days at room temperature or freeze up to 3 months.
Perfect post-workout or paired with cottage cheese ice cream for a high-protein dessert.

Nutrition

Serving Size: 1 cookie
Calories: 130
Sugar: 6 g
Sodium: 90 mg
Fat: 5 g
Saturated Fat: 2 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 0 mg

Find it online: https://www.topchoicerecipes.com/garbanzo-bean-chocolate-chip-cookies/