Gluten Free Fitness

The Ultimate Healthier Gluten Free Chocolate Chip Cookie Recipe… For Realz

Recipe by
30 min.
Cook: 12 min.

I am so not even kidding.

When I first tasted this dough, I thought I may be on to something.  When I saw the cookies come out of the oven, and then tasted them–warm, room temp, and frozen-I knew I had a winner.

When I gave one to my Dad to taste, and he said it was really good (before he saw the recipe) I knew I had a winner.

But when my husband, the gluten eating, sugar eating, doughnut eating, (yet somehow fit) very tough critic tasted one and said they were pretty good (very high praise coming from him) I really knew I had a winner.

Without further delay!


  • Approximately 2 cups (300 grams) of pre-prepared white beans, or canned and very well rinsed.  You could also use garbanzo beans.  I have personally only used white northern beans I have prepared myself from dried, that is my preference and works very well.
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup protein powder (I used Muscle Gauge Nutrition’s cake batter flavor.  You can use any variety you like, if you use unflavored you may want to add just a bit more sweetener and vanilla to your batter.)
  • 2 tsp vanilla extract
  • 2 TBSP coconut flour
  • 1/2 cup pumpkin puree (I use canned)
  • 1 TBSP blackstrap molasses
  • 2 TBSP coconut sugar
  • 1/3 cup Zsweet sweetener or sweetener of your choice (additional coconut sugar would work here as well, or Stevia in the Raw, etc.
  • 1/2 (or more if you are me) chocolate chips or chunks.


  1. Preheat your oven to 350F degrees and get your cookie sheets ready with silicon liners or parchment paper.
  2. Puree the beans well in a food processor.  Scrape down the sides occasionally and be sure there are no lumps of bean.
  3. Then add in your ingredients.  It doesn’t really matter which order you dump them in, except that the chocolate chips should be last and only pulsed gently as not to break them up.  I leave the coconut flour til right before the chips and you may want to do that as well.  I live in a very humid climate and needed the coconut flour to thicken and sticky-fy the batter a bit.  You may not need it, or you may only need one TBSP.  This batter should be pretty sticky and thick.  (Like cookie dough!  Because it is!)
  4. Using a cookie scoop, (those are the best EVER!!!) scoop your dough onto the sheets.  These do spread a little, (like real cookies!) but not too much.  I can get 12 per sheet.
  5. Bake for approximately 12 minutes.


  • You definitely want to taste your batter prior to putting these on the sheets, so you can see if the sweetness level is right for you and your family.  These are not overly sweet, and the nice thing is that the use of the molasses and coconut sugar mimics a traditional brown sugar recipe.  You can always add a bit more of the sweetener of your choice.
  • The pumpkin does give the batter a very slight orange tinge, but you can’t see it at all in the cooked cookie.

I hope you all enjoy these as much as I have, and please let me know how it works out for you!

This post is linked to Slightly Indulgent Tuesdays, at my friend Amy Green’s blog Simply Sugar and Gluten Free.


8 Reviews

  1. Oh my! These are incredible. I need to hop on the beans in baking bandwagon! I can even make these because they are eggless! Nice one!

  2. Nice, Erin! I like a protein-packed chocolate chip cookie. There have been some recipes I’ve been eyeing of late using chickpeas, but I like the white beans option, too. 🙂 Now I just need to find pumpkin puree locally again.

    Thank you, dear!

  3. Angie Halten

    I always use puree’s (carrot, white bean, cauliflour, red pepper, etc) when I’m cooking dinner but I never thought of using them in baking. Any time I can get more vitamins into my kids (especially though a cookie), I’m game. Thanks for the recipe!

  4. Erin

    @Maggie-Oh yes, come to the beany side, we have cookies! You know, I realized afterward that they were egg free too. Score! Let me know what you think 🙂

  5. Erin

    @Shirley-You could certainly use chickpeas, but to me the chickpeas have a more distinct nutty flavor. The white beans seem more neutral. Are you having another pumpkin shortage? Oh no!

  6. Erin

    @ Angie:
    Hi and welcome! Beans work very well in baking, just be sure to puree them well as to incorporate the “skins” for a super smooth texture. Enjoy!

  7. Erin,

    You crack me up! I love your sense of humor. We’re often on the same wavelength. “Love child cookies” – that is such a perfect description of so many “internet” recipes. You’re brilliant, girl (quirkily so). And you’re right, GF baking is a collaborative effort in so many ways. In fact, Angie’s comment about pureed cauliflower gave me an idea. I bake with beans, carrots and pumpkin, but – hmmm? Cauliflower sounds interesting. Brownies, maybe?

    So, that hubby of yours eats gluten cooties? In the form of donuts? I have one of those, too, but mine prefers frozen custard cones from a local fast food chain. He works from home and whenever he says, “I have to run to the post office,” I know something’s up. =)

    Peace, joy and love-child cookies!
    P.S. BTW, this recipe of yours sounds awesome!

  8. Erin

    Hey Melissa!
    I will await your brilliant cauliflower brownie recipe. Sounds perfect to me 🙂

    Yes, indeed, the husband eats gluten cooties aplenty. In fact, he stopped at Dunkin Donuts on the way to the hospital today and got a #1 (“it comes with 2 doughnuts, what am I supposed to do?!”) as I was sitting there NPO. At 12:30 PM.

    Frozen custard sounds heavenly. Actually, I busted out a bag of these cookies that had been in the freezer and had several tonight, as I sit here with my leg elevated. I did not get the cherries that were on sale at Whole Foods today, so these will have to do 🙂

    Peace, love, and quirky humor!

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