These white bean cookies with chocolate chips are made without any flour or butter! They’re oh-so-delicious, plus you only need 8 ingredients and about 25 minutes to make them.
White Bean Cookies with Chocolate Chips
If you ask me, chocolate chip cookies will always be a classic. I have so many memories of biting into one of these warm, gooey treats as a kid.
So, in my quest to follow a vegan and gluten-free way of eating, I knew I had to recreate this beloved cookie. That’s how I discovered these chocolate chip white bean cookies!
I was thrilled at how amazing these turned out. The texture is so soft, the outsides are just the right level of golden crispiness, and the chocolate is… well… amazing, wonderful chocolate.
The very first bite made me feel like I was a little kid again. Except I didn’t have to worry about ingredients that no longer suit my way of eating!
Best of all, these cookies are so simple to make. You only need 8 ingredients, and the process is as simple as mixing ingredients and scooping the dough onto a sheet. It only takes about 10 minutes, then just bake and cool.
I am not at all ashamed to say that these will probably become a staple in my weekly meal prep. They’re the perfect guilt-free treat for satisfying my sweet tooth!
Is There Flour In These Cookies?
Nope. And there’s no sugar, butter, or eggs, either!
The secret? As the name of the recipe may have suggested, it’s the white beans that are doing all the heavy lifting.
I was a little skeptical when I first heard about making baked goods with beans. But once I tried my first white bean cookie, I was sold!
White beans are very mild in flavor, which makes them easy to hide. And with ingredients like maple syrup, nut butter, vanilla, lemon juice, and chocolate, you can’t taste them at all in these cookies.
Did I mention that the texture is simply incredible? I couldn’t believe how soft and chewy these cookies turned out!
On top of that, beans are also a good source of fiber, vitamins, and minerals. If you ask me, that pretty much makes these cookies a health food.
Make Sure You Let Your White Bean Cookies Cool!
You may notice that the instructions say to let the cookies cool for 15 minutes before taking them off the parchment paper.
DO. NOT. SKIP. THIS. STEP.
The cooling process is very important to the texture of white bean cookies. If you try to move them too soon, they will become crumbly.
I don’t know about you, but I don’t want crumbly cookies. I was soft, chewy cookies.
So even though it’s extremely tempting to scoop up all your vegan chocolate chips cookies as soon as possible, you must be patient. Let these little guys settle and achieve their highest form. Trust me, it’s worth it!
Can You Store Vegan White Bean Cookies?
Absolutely! …that is, if you don’t devour them all in one sitting.
I recommend keeping your cookies in an airtight container in the refrigerator. This will preserve them the longest.
Pro tip: hide a few in a separate container behind some healthy food in the fridge. This is the only way I can stop my kids from eating the whole batch without leaving a single one for me. I suppose that’s a compliment, right?
How To Make White Bean Cookies with Chocolate Chips
Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
Add all the ingredients except the chocolate chips to a food processor. You can also use a mixing bowl and a hand blender.
Blend until the batter is smooth.
Pour the cookie dough batter into a medium bowl and add most of chocolate chips, setting aside a handful for the top of the cookies. Mix well.
Using a cookie scoop, place the batter on the prepared cookie sheet. Leave about 2 inches between each scoop. Sprinkle a few more chocolate chips on top.
Bake for 15 minutes or until the cookies are light brown on the edges.
Remove from the oven and allow to cool for 15 minutes before removing from the cookie sheet.
Other Vegan Options That You Might Like
- 1 can of white beans, rinsed and drained
- ¼ cup maple syrup
- ½ cup almond butter
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup vegan chocolate chips
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
- Add all the ingredients except the chocolate chips to a food processor. You can also use a mixing bowl and a hand blender.
- Blend until the batter is smooth.
- Pour the cookie dough batter into a medium bowl and add most of chocolate chips, setting aside a handful for the top of the cookies. Mix well.
- Using a cookie scoop, place the batter on the prepared cookie sheet. Leave about 2 inches between each scoop. Sprinkle a few more chocolate chips on top.
- Bake for 15 minutes or until the cookies are light brown on the edges.
- Remove from the oven and allow to cool for 15 minutes before removing from the cookie sheet.
Amount Per Serving: Calories: 165Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 133mgCarbohydrates: 19gFiber: 3gSugar: 11gProtein: 5g
Nutrition is calculated using a third party plug-in. It is best to always validate!
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.