Although still a treat, this healthy chocolate chip cookie recipe is one you can feel good about! Bonus: Made in minutes in a blender AND DEEP DISH – so gooey and delicious!
I gotta admit, I’m pretty excited to write this post.
I figured it was time to share the love. This is too good not to share. My husband is obsessed with this recipe. Literally obsessed. I can’t even tell you how quickly this thing disappears when I make it. My kids adore it too, and I love the fact that my picky, protein-hating son is getting a sneaky source of protein in this healthy chocolate chip cookie recipe.
That sneaky source of protein is beans. That’s right – beans. Magical, versatile white beans. This isn’t my first time baking with beans – I’ve used black beans to make fudgy, decadent black bean brownies and this deep dish cookie is just as fabulous.
If you’re getting ready to click away from my site, please don’t! You have to give these a try. You are not going to be disappointed. You can’t taste the beans and they give this healthy chocolate chip cookie recipe such a great texture. You’re going to love them. I feel like I keep saying that, but it’s true.
I’m sure I’ll get some pushback about the word “healthy.” I know there are many interpretations of it, but if you were to compare this recipe to a traditional deep dish chocolate cookie, I’m sure we’d be winning over here: beans which add protein and fiber, applesauce and coconut oil in place of butter, and oats for healthy fiber.
Of course, it is still a dessert but the good news is that making small changes can really add up over time. This healthy chocolate chip cookie recipe will satisfy your sweet tooth in the best possible way.
If you’re loving this – you might also love my healthy breakfast cookies. I have three varieties – gingerbread breakfast cookies, apple crisp breakfast cookies, and chocolate banana breakfast cookies. If you made me choose a favorite, I wouldn’t be able to. Okay, maybe it would be the chocolate banana variety…you can’t go wrong with that classic combination.
Used in this recipe:
- 2 cans (15 ounces each) great northern beans or garbanzo beans, drained and rinsed
- 1 cup quick oats
- 1/3 cup unsweetened applesauce
- 2 tablespoons melted coconut oil
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup brown sugar
- 1 cup dark chocolate chips (more for topping if desired)
- Preheat oven to 350°F and spray a 10-inch springform pan with nonstick cooking spray.
- Add all ingredients except chocolate chips to a food processor and blend until smooth, scraping down sides as needed.
- Fold in chocolate chips with a spatula or spoon.
- Pour into prepared pan (sprinkle with more chocolate chips if you want!).
- Bake for 35-40 minutes or until set. Don’t overbake.
- Let cool for 10 minutes before removing from pan and slicing.
- Adapted from a recipe by Chocolate Covered Katie.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: He couldn’t stop talking about this healthy chocolate chip cookie recipe.
Changes I would make: Nada, but I am definitely going to play with this recipe more to bring new variations.
Difficulty: So easy – you literally blend everything together in a blender, except for the chocolate chips, and you’re done. No messing with wet and dry ingredients. It’s a dream come true.