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. 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.
My children love these cookies and they could care less that they are healthier than regular chocolate chip cookies. I brought 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. 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.
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The white beans in these gluten-free cookies make them moist and healthy.
- 1 15.5 oz can northern beans or navy beans (rinsed, drained and patted dry)
- 2 tsp vanilla
- 1/4 Cup almond butter
- 1/4 Cup + 1 Tbl real maple syrup
- 2 Tbs corn starch or any gluten-free flour (whole wheat for the Clean Eating diet)
- 1 tsp baking powder
- dash Real Salt
- 30 mini marshmallows, snipped in half with scissors
- 2/3 Cup chocolate chips + extras to top the cookies with
Combine everything except the marshmallows and chips in a food processor and blend until smooth, about 1-2 minutes
Transfer the dough to a bowl and fold in the marshmallows and chips
The dough will be soft. Pop it into the freezer for about 30 minutes to firm up.
Heat the oven to 350. Line a cookie sheet with a silpat or parchment paper, or spray with nonstick.
Use a 2 Tbs cookie scoop or drop the dough in rounded tablespoons on the 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.