There are just eight ingredients in this flourless recipe for White Bean Chocolate Chip Cookies
Even better, this recipe is vegan and can be made without added sugar!
White Bean Chocolate Chip Cookies
This is a vegan cookie recipe made without adding flour.
Also, this recipe can be made without adding sugar.
Did you try my Vegan and Mediterranean diet friendly Chocolate Cookie recipe?
That tasty vegan cookie recipe is made with black beans and almond meal instead of flour.
This vegan cookie recipe recipe is made with white beans and chocolate chips.
Do you want to learn more about the Mediterranean Diet?
Find out how to follow the Mediterranean Diet here.
This recipe is for anyone asking what can I bake with if I don’t have flour.
While there are other substitutes for flour, white beans are an easy and healthy choice.
White beans act like flour but, without the gluten and with the added fiber (plant based folks know what I mean!).
Preparing the white beans for this cookie recipe is simple to do.
Simply drain the can of beans and then rinse them.
You will be probably be amazed at that flavor and texture that white beans give to this cookie recipe!
People ask How do you make vegan chocolate chip cookies from scratch.
Certainly, using vegan ingredients is essential.
The white beans that I just mentioned act as flour substitute that does not need a binder.
Hence, we do not need eggs in this cookie recipe.
There are other vegan friendly ingredients used in this recipe.
Maple Syrup is used as a sweetener and almond butter is used as a fat.
When you choose chocolate chips, please choose a vegan chocolate chip or vegan sugar free chocolate chip.
White Bean Chocolate Chip Cookies
Tips for anyone asking how do you make chocolate chip cookies better.
I mentioned that we are using white beans instead of all purpose flour.
Please use canned (15-16 ounce) white or cannellini beans that you have been drained and rinsed.
Here are some more great tips for you.
- This recipe is sweetened with maple syrup . Feel free to substitute this with your favorite liquid sweetener such as agave nectar or sugar free liquid sweetener. Read the label to make sure that it will measure 1:1 with maple syrup to keep the ingredient balance .
- These cookies will need to set after baking. I suggest leaving the cookies on the baking sheet after you take them out of the oven for 15 minutes or so to allow them to cool.
- Using a food processor or strong blender is recommended for this recipe. This will help the beans break down better to resemble flour.
Here is how to bake a better cookie.
- Using good ingredients is important for about anything that you bake. Use ingredients that are fresh and not past their expiration date (especially when it comes to leavening products). Use fresh and real ingredients whenever possible for best results.
- Measuring correctly is important. This is because throwing off one ingredient can have an effect on all of the other ingredients in the batter. This is really true when it comes to dry to wet or fat ratios.
- If a cookie recipe calls for a preheated oven, please take the time to preheat it. Not preheating an oven can have an effect on the melting and setting of ingredients together.
- Follow the directions in the recipe. They are there for a reason and not for word filling.
White Bean Chocolate Chip Cookies
How to store vegan cookies.
In a recipe such as this one, I suggest storing the cookies in the refrigerator in an airtight container.
These cookies should keep for about a week if stored properly (you could probably freeze these although, I have not tried this ).
By the way, while you are here you may also be interested in these ideas.
- Mediterranean Diet Whole Wheat Olive Oil Cake.
- Chocolate Chip Cookies made with Olive Oil.
- Chocolate Cake Made With Pumpkin.
- Easy Pumpkin Risotto
- Easy and Savory Pumpkin Hummus.
- Butternut Squash Pizza Crust.
- Blender Pumpkin Soup
- How to Follow the Mediterranean Diet.
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White Bean Chocolate Chip Cookies
White Bean Chocolate Chip Cookies
I mentioned above that these cookies will need to set after baking.
Leaving the cookies on the baking sheet after you take them out of the oven for 15 minutes or so will allow them to cool.
Also mentioned, we are using white beans instead of all purpose flour.
Please use canned (15-16 ounce) white or cannellini beans that you have been drained and rinsed.
Ingredients needed to make these vegan chocolate chip cookies.
- White Beans 1 can (15-16 ounces). You can use white or cannellini beans that you have been drained and rinsed.
- Maple Syrup- ¼ cup. If using an alternative, I suggest using a liquid alternative that measures 1:1 with maple syrup and can be baked with (honey)
- Almond butter- ½ cup. I suggest using almond butter (or another nut butter if desired) that has no added sugar.
- Vanilla Extract– 1 teaspoon.
- Lemon Juice– 1 tablespoon.
- Baking Powder– 1 teaspoon.
- Vegan Chocolate Chips- ¾ cup plus additional for topping as needed. When you choose chocolate chips, please choose a vegan chocolate chip or vegan sugar free chocolate chip.
How to make White Bean Chocolate Chip Cookies
- Preheat your oven to 350 and prep a cookie sheet with parchment paper. Also, drain your beans and then rinse them and allow them to drain again.
- In a food processor, blend together the beans, maple syrup, almond butter, vanilla extract, lemon juice and baking powder. Blend these ingredients until combined, stopping a needed to scrape down the sides.
- Next, fold in the chocolate chocolate chips. You may need to transfer the cookie batter to a large mixing bowl to fold in the chips properly.
- Use a scoop or large spoon to scoop the cookies on to the parchment paper, leaving plenty of spread room between cookies. Press additional chocolate chips into the tops of these cookies as needed.
- Bake the cookies until the edges begin to brown (12-15 minutes). Then allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a rack. Store these cookies in an airtight container in the refrigerator for up to a week.
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
White Bean Chocolate Chip Cookies, tasty and easy vegan recipe for flourless chocolate chip cookies made without adding sugar.
White Bean Chocolate Chip Cookies
Ingredients
- White Beans 1 can -drained and rinsed.
- Maple Syrup- ¼ cup.
- Almond butter- ½ cup.
- Vanilla Extract– 1 teaspoon.
- Lemon Juice– 1 tablespoon.
- Baking Powder– 1 teaspoon.
- Vegan Chocolate Chips- ¾ cup plus additional for topping as needed.
Instructions
- Preheat your oven to 350 and prep a cookie sheet with parchment paper. Also, drain your beans and then rinse them and allow them to drain again.
- In a food processor, blend together the beans, maple syrup, almond butter, vanilla extract, lemon juice and baking powder. Blend these ingredients until combined, stopping a needed to scrape down the sides.
- Next, fold in the chocolate chocolate chips. You may need to transfer the cookie batter to a large mixing bowl to fold in the chips properly.
- Use a scoop or large spoon to scoop the cookies on to the parchment paper, leaving plenty of spread room between cookies. Then press additional chocolate chips into the tops of the cookies as needed.
- Bake the cookies until the edges begin to brown (12-15 minutes). Then allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a rack. Store these cookies in an airtight container in the refrigerator for up to a week.
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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