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 vacations 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.
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Flourless Chocolate Chip Marshmallow White Bean Cookies {Gluten-Free, Vegan, Clean Eating, Dairy-Free}
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 1x
- Category: Dessert
- Cuisine: Gluten-Free
Ingredients
- 1 15.5 oz can great northern beans or navy beans (rinsed, drained and patted dry)
- 2 tsp vanilla
- 1/4 Cup almond butter
- 1/4 Cup + 1 Tbl pure maple syrup *
- 2 Tbsp cornstarch (or arrowroot starch * for Clean Eating)
- 1 tsp baking powder
- dash Real Salt *
- 30 mini marshmallows (optional – snipped in half with scissors)
- 2/3 Cup chocolate chips * + extras to top the cookies with
Instructions
- 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 Tbsp 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
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Angela
I made these today and my family absolutely loves them! Should they be refrigerated or can they be stored in an airtight container on the counter? Thanks!
Rebecca
I usually just store them in a container on the counter. They don’t last long!
Sharlene Perreira
Could the almond butter be substituted with regular butter? My granddaughter is allergic to almond
Rebecca
It would need to be subbed with peanut butter or maybe something like sunflower seed butter but not regular butter.
Patty
Can these be made without the maple syrup?
Rebecca
Do you mean you want to sub another type of sugar or no sugar at all? I would think with no sugar at all they wouldn’t taste like a cookie. If I were trying to lower the sugar content in them, I would leave out the marshmallows and only put in a few chocolate chips. You could try a little less maple syrup, but that would make them drier so you would have to make up for that somehow.
Jocelyn
Are the marshmallows necessary or a topping? Can they be eliminated without disrupting the integrity of the cookie?
Thanks!
Rebecca
They can totally be left out. I was just trying to make them like s’mores, but you can totally just make them as chocolate chip cookies.
Jocelyn
Thank you so much! These were so tasty! I found that I was able to fill a large cookie sheet with the batter (1 tbsp cookies) and cooked it for 15-17 minutes. I wasn’t worried about it being undercooked since there are no eggs but I preferred for it to set more. They were absolutely perfect! My very very picky daughter scarfed them down. I will be happy to serve them more often knowing they are basically beans and almond butter. Looking forward to trying more recipes from your site!
★★★★★
Debbi
What a cute little girl! Oh, and the cookies look good too.
★★★★★
Nadine
a quick note that marshmallows are neither vegan nor vegetarian, unless you specifically purchase those made without gelatin!
Rebecca
Yes. Thanks for pointing that out. We buy our marshmallows from our local health food store and they are Vegan, but I couldn’t find any online to link to.