These are the best, easy white bean cookies and are full of almond butter, chocolate chips and marshmallows to not only make them delicious but naturally high in protein.
Before you do anything else, look at the ingredients for these cookies. The main ingredient is white beans. I mean, you can't get much healthier than that. You not only avoid tons of flour, but you get protein and moistness from the white beans.
And did you notice there isn't any oil or refined sugar in these cookies? They are simply sweetened with maple syrup, which is my favorite sweetener. It's deep, rich flavor means I can use less of it but still have a delicious, satisfying cookie. Plus, let's face it - it's way easier to work with than honey sometimes.
Plus, I love how they look like normal chocolate chip cookies. Because let's face it, if they look different than normal, people are hesitant to try them. I also love how short the ingredient list is and a bonus is that this recipe is easily adapted to different diets.
These are easy to make and my 11-year-old daughter loves to make them. To make them Vegan and gluten-free, make sure to use special marshmallows and chocolate chips. Luckily, those are easy to find at health food stores or online.
My children love this white bean chocolate chip cookie recipe and they could care less that they are healthier than regular chocolate chip cookies. I took these to a family party and they got gobbled right up.
In my experience, cookies always go first at family parties because the cousins are usually happy playing and don't want to stop to sit down and eat something like cake. They just want to grab a cookie and go.
Besides, the grown-ups don't want to stop talking to cut cake, bars, or brownies. I also love to make cookies like these before going on vacation because they store well for a couple of days.
They worked out really well for dessert at our camping family reunion. One of the things we did at our family reunion was a challenge course with a huge "swing" on it. Basically, a few men tow you up to the top of a tall tree on a rope and harness and let go of you and you go flying through the air.
The tree was really tall. But guess who was the most excited to go first? This sweet girl of mine pictured below. She was so excited and wasn't scared at all and wanted to keep going over and over.
She had a blast but so did all the people that ate these cookies and they didn't even know they were gluten-free, flourless, and didn't have any refined sugar.
The white beans in these white bean chocolate chip cookies make them moist and healthy. Plus, the almond butter and maple syrup help make these cookies even healthier.
- 1 15.5 oz can great northern beans or navy beans (rinsed, drained and patted dry)
- 2 teaspoon vanilla
- ¼ Cup almond butter
- ¼ Cup + 1 Tbl pure maple syrup
- 2 tablespoon cornstarch (or arrowroot starch for Clean Eating)
- 1 teaspoon baking powder
- dash Real Salt
- 30 mini marshmallows (optional - snipped in half with scissors)
- ⅔ Cup chocolate chips + extras to top the cookies with
- Combine everything except the marshmallows and chocolate chips in a food processor and blend until smooth, about 1-2 minutes
- Transfer the dough to a mixing bowl and fold in the marshmallows and chocolate chips
- The cookie dough will be soft. Pop it into the freezer for about 30 minutes to firm up.
- Heat the oven to 350 F. Line a cookie sheet with a Silpat or parchment paper, or spray a baking sheet with nonstick spray.
- Use a 2 tablespoon cookie scoop or drop the dough in rounded tablespoons on the cookie sheet.
- Bake 9-10 minutes.
- Let the cookies cool on the sheet for a few minutes before transferring to a rack to cool completely. Repeat with the remaining dough.
Keywords: flourless, moist, healthy