Description
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.
Ingredients
Scale
- 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