Chocolate Chip Cookie Cups - Zero added sweeteners used to make these delicious little high protein treats! Naturally sweetened with applesauce, cinnamon, and vanilla.
Having kids makes venturing outside the house a real pain.
The entire preparation process is exhausting! Diapers, waters, hats, toys, and allergy-friendly snacks all top the list of 'stuff to bring'.
Yes, I'm that weirdo toting around my own food when I go somewhere.
I try not make a big scene about it, but there always seems to be a nosy onlooker or heckler.
'Whacha got there?!' 'We've got plenty of food, you didn't need to bring your own!'
These people also seem to have the most boisterous voices as well, leaving me cringing a bit from the vocal blast.
I'm sure my sensitivity to the matter doesn't help either.
This time around, we all ate lunch prior to going, but I knew the girls would get hungry again, especially after swimming for a bit.
In addition to Pink Lady apples and our favorite gooey oatmeal bites, I made a batch of these bean-based, sugar-free goodies for the girls. High in natural protein and low in sugar, my daughters actually love these!
Because I don't add any sweetener, I flavor them up quite a bit with vanilla and cinnamon, and I also add in a combination of chopped dark and unsweetened chocolate.
They make a great snack and seem to give me a good hit of energy whenever I eat them!
Chocolate Chip Cookie Cups (No Added Sweetener)
- 15 ounce can white beans or chickpeas (I like Great Northern best), rinsed and drained
- 1 Tbsp nut or seed butter
- 1 Tbsp coconut or olive oil
- 2 Tbsp oats
- 2 Tbsp applesauce
- 1 Tbsp vanilla extract
- 1 tsp baking powder
- ¼ tsp baking soda
- ⅛ tsp sea salt
- 1 tsp cinnamon
- ⅓ cup chopped chocolate unsweetened if you want to stay sugar-free
- Preheat oven to 350 degrees.
- Process all the ingredients (except chopped chocolate) until very smooth.
- Pulse in the chocolate.
- Divide the batter among nine paper muffin cups.
- Bake 25-30 minutes, until lightly golden.
- Cool 10 minutes.
My favorite variations are with peanut butter, coconut butter, my Homemade Pumpkin Seed Butter.
Can you use garbanzo flour instead of the canned beans? Do you have a conversion for that?
Thanks in advance!
I don't think so because there is moisture and texture contributed by using the whole bean, and I'm not sure how to rework it. Sorry!
I bring my own food when i go out, too! 😉 Its healthier and you don't have to pretend to like people's bland/gross food! I can't wait to try this recipe!!!
These sound great! What a perfect snack while out and about. I like that they are bean-based, which makes a nice protein boost.
And yea... I totally bring food with me wherever I go. I sometimes find it a little awkward, but for the most part it turns out ok.
I just tried making these and loved them! Have you ever tried stirring these into coconut milk yogurt? 'Tis very delicious (: thanks for the recipe!
I'm so happy you liked them Elyssa!
Boy, can I relate to this post. Not only your homebody nature but also the sensitivity toward food commentary: both strike a chord with me.
I have been trying to cut sugar from my diet but still like a treat at night, so definitely will be trying these soon.
Thanks Ellen, I hope you like them if you try them!
Sure, sometimes! And while traveling or out for the day...but we eat well and feel good because of it!