Chocolate Butterbean Cookies

- By Thea

When the cookie craving hits, it’s handy to have a recipe up your sleeve which is not only going to satisfy your cravings for something sweet, soft and delicious, but also leave you feeling better for it. We were inspired by one of our incredible Nutritionists Steph Wearne, from Body Good Food, to create our own EatByDesign version of a bean based cookie. Introducing our Chocolate Butterbean Cookies!


1 can butter beans, drained and rinsed

1 egg

50g dark chocolate, chopped

1/3 cup almond meal

2 tablespoons rice malt syrup

3 tablespoons Mayvers original super spread (you could use almond butter too)

1/3 cup dry roasted peanuts or almonds

1 tsp baking powder

Pinch of cinnamon



Heat an oven to 180°C and line a tray with baking paper.

In a food processor, place all the ingredients and mix until combined well and the texture is smooth. (It’s OK if there is a bit of chocolate not fully blended, everyone loves a choc chunk!).

Using a spoon, dollop the mixture carefully onto the prepared baking paper and press down slightly to resemble a cookie shape.

Bake in the oven for 20 minutes. Remove from the oven and allow to cool slightly before handling.

The cookies are best eaten warm when the chocolate is still gooey, but they can keep in the fridge for up to 4 days if you want to savour them.

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