Easy Butterbean Cookies – Soft & Chewy 35-Minute Treat

Have you ever tried baking with butterbeans? I know, it sounds a little out there. But trust me—these Butterbean Cookies are a game-changer. They're soft, chewy, and have a subtle nutty flavor that pairs beautifully with chocolate chips.

I first stumbled upon this idea when I had a can of butterbeans sitting in my pantry and a sudden cookie craving. I thought, why not? The result was so good that now they're a staple in my balcony garden picnic basket. They're a fantastic way to sneak in some extra protein and fiber without sacrificing taste.

Whether you're looking for a healthier dessert or just want to try something new, these cookies are sure to impress. Let's get baking!

About the Ingredients

1 can (15 oz / 425g) butterbeans, drained and rinsed

Butterbeans (also known as lima beans) are the star here. Make sure to rinse them well to remove any tinny taste. You can also use cooked dried beans.

1/2 cup (120g) creamy peanut butter (or any nut butter)

Peanut butter adds richness and helps bind the dough. Almond butter or sunflower seed butter work well too.

1/2 cup (100g) granulated sugar (or coconut sugar)

Granulated sugar gives structure. Coconut sugar adds a caramel note if you prefer.

1/4 cup (60ml) maple syrup

Maple syrup adds moisture and sweetness. Honey or agave nectar are good substitutes.

1 large egg

The egg helps bind everything together. For a vegan version, use a flax egg (1 tbsp ground flax + 3 tbsp water).

1 teaspoon vanilla extract

Pure vanilla extract enhances the flavors. You can use vanilla bean paste for a more intense aroma.

1/2 teaspoon baking soda

Baking soda helps the cookies rise slightly. Make sure it's fresh for best results.

1/4 teaspoon salt

Salt balances the sweetness. Use fine sea salt for even distribution.

1 cup (120g) rolled oats

Oats add texture and fiber. Quick oats work too, but the cookies will be slightly softer.

1/2 cup (90g) dark chocolate chips (optional)

Chocolate chips are a delicious addition. Use dairy-free chips if needed.

Tips & Tricks

• Make sure to drain and rinse the butterbeans thoroughly to remove any excess sodium and tinny taste.
• If the dough is too sticky, chill it in the fridge for 20 minutes before scooping.
• Use a cookie scoop for uniform sizes and even baking.
• Don't overbake! The cookies will look slightly underdone in the center but will set as they cool.

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.

2. Puree the Beans

In a food processor, blend the drained butterbeans until completely smooth, about 2 minutes. Scrape down the sides as needed.

3. Mix Wet Ingredients

In a large bowl, combine the pureed beans, peanut butter, sugar, maple syrup, egg, and vanilla extract. Mix until well combined.

4. Add Dry Ingredients

Sprinkle the baking soda and salt over the mixture, then add the oats. Stir until everything is evenly incorporated. Fold in the chocolate chips if using.

5. Chill the Dough

Cover the bowl and refrigerate the dough for 20-30 minutes. This helps the cookies hold their shape and enhances the texture.

6. Scoop the Cookies

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

7. Bake to Perfection

Bake for 12-14 minutes, or until the edges are golden brown and the tops are set. The centers will look slightly soft. For a crispier cookie, bake for 15 minutes.

8. Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!

Delicious Variations

• Add 1/2 teaspoon of cinnamon and a pinch of nutmeg for a warm spice flavor.
• Swap the chocolate chips for dried cranberries and white chocolate chunks for a festive twist.
• For a gluten-free version, ensure your oats are certified gluten-free and use a gluten-free flour blend instead of oats if needed.

How to Store Butterbean Cookies

Frequently Asked Questions

I hope you love these Butterbean Cookies as much as I do! If you try them, let me know in the comments below. Happy growing!

Butterbean Cookies

Discover Easy Butterbean Cookies: soft, chewy, protein-packed treats with a nutty twist, ready in 35 minutes and perfect for any occasion.

★★★★½ 4.8 (127 ratings)

15 minPrep time25 minCook time6Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 1 can (15 oz / 425g) butterbeans, drained and rinsed
• 1/2 cup (120g) creamy peanut butter (or any nut butter)
• 1/2 cup (100g) granulated sugar (or coconut sugar)
• 1/4 cup (60ml) maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (120g) rolled oats
• 1/2 cup (90g) dark chocolate chips (optional)

📋 Instructions

1. 1Preheat and Prep — Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
2. 2Puree the Beans — In a food processor, blend the drained butterbeans until completely smooth, about 2 minutes. Scrape down the sides as needed.
3. 3Mix Wet Ingredients — In a large bowl, combine the pureed beans, peanut butter, sugar, maple syrup, egg, and vanilla extract. Mix until well combined.
4. 4Add Dry Ingredients — Sprinkle the baking soda and salt over the mixture, then add the oats. Stir until everything is evenly incorporated. Fold in the chocolate chips if using.
5. 5Chill the Dough — Cover the bowl and refrigerate the dough for 20-30 minutes. This helps the cookies hold their shape and enhances the texture.
6. 6Scoop the Cookies — Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. 7Bake to Perfection — Bake for 12-14 minutes, or until the edges are golden brown and the tops are set. The centers will look slightly soft. For a crispier cookie, bake for 15 minutes.
8. 8Cool and Enjoy — Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!

👨‍🍳 Chef's Note: For an extra touch, sprinkle a pinch of flaky sea salt on top before baking for a sweet-salty contrast.

Servings: 6

Cuisine: American

Course: Dessert

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat