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Garbanzo Bean Soft Baked Chocolate Chip Cookies with Toasted Sesame Seeds

Garbanzo Bean Chocolate Chip Cookies

These Garbanzo Bean Soft Baked Chocolate Chip Cookies with Toasted Sesame Seeds, inspred by Eden products are a healthier way to enjoy chocolate chip cookies.

  • Duration
  • Cook Time
  • Prep Time
  • 12Servings


  • 1 can EDEN garbanzos, drained and rinsed
  • 1/2 cup natural peanut butter
  • 1 tablespoon powdered stevia
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon EDEN sea salt
  • 1/3 cup unsweetened grated coconut
  • 2 tablespoons unsweetened vanilla almond milk
  • 1/3 cup milk chocolate, chopped into bite-size pieces
  • 1 teaspoon organic white sesame seeds


1. Blend all ingredients, except chocolate and sesame seeds, in a blender on low speed until well blended, using a rubber spatula to scrape down the sides as needed. Mixture will not be completely smooth because of the coconut; just make sure no bean chunks remain.  

2. Transfer the blender mixture to a large bowl; stir in chocolate chips. Put bowl in the refrigerator to chill for 30 minutes.

3. Preheat oven to 375°F degrees and line a baking sheet with parchment paper. 

4. While the dough is chilling, toast sesame seeds over medium heat in a skillet until light brown. Transfer to a plate.

5. Lightly wet your hands, then drop cookie dough by rounded tablespoons onto baking pan. Re-wet your hands (I like to keep a small bowl of cold water next to the baking pan) and use your fingers to lightly smash the cookies a bit so they lie flat on the pan.

6. Sprinkle the cookies lightly with sesame seeds.

7. Bake for 12 minutes. Let the cookies cool for 5 minutes on the pan, then slide them to a cooling rack.