White Bean Cookies With Chocolate Chips Vegan Gluten Free Recipes

WHITE BEAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until smooth and fluffy, 4 to 5 minutes. Meanwhile, put the beans in a food processor; add the maple syrup and puree until very smooth.
• Add the bean mixture to the creamed butter in the bowl of the stand mixer and beat on medium speed until completely smooth, stopping and scraping down the bowl with a rubber spatula several times, 3 to 4 minutes. Add the eggs, one at a time, beating well between additions; add the vanilla and mix until combined. Scrape down the bowl. Don¿t worry if the mixture looks curdled; it will smooth out when you add the dry ingredients.
• Meanwhile, sift the flour, baking soda and salt together into a bowl. With the mixer on low speed, slowly add the flour mixture and mix until just combined. Remove the bowl from the mixer and stir in the chocolate chips. Drop heaping tablespoonfuls of dough onto the prepared pans, spacing them about 2 inches apart. Bake until the cookies begin to turn golden around the edges, 10 to 12 minutes; do not overbake. Remove the cookies from the oven and cool for at least 10 minutes on the pan before transferring them to a rack to cool completely.
• Store the cookies in an airtight container for up to 5 days.

WHITE BEAN CHOCOLATE CHIP COOKIES

Steps:

• 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.

VEGAN AND GLUTEN-FREE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine 2 1/2 cups plus 2 tablespoons almond flour, chocolate chips, salt, and baking soda in a large bowl.
• Stir grapeseed oil, 1/3 cup plus 2 teaspoons agave nectar, and vanilla extract together in a smaller bowl. Add oil mixture to almond flour mixture and mix into a dough. Shape small portions of the dough into 1/2-inch balls and press onto the prepared baking sheet.
• Bake in the the preheated oven until edges are golden, 7 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

VEGAN GLUTEN-FREE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Beat coconut oil, brown sugar, and white sugar until creamy and fluffy, about 3 minutes. Add applesauce and vanilla extract; mix well. Add flour, baking soda, and salt; mix until well combined. Fold in chocolate chips.
• Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until bottoms are brown and tops look a little undercooked, 8 to 10 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely, about 10 minutes more.

VEGAN WHITE BEAN CHOCOLATE CHIP COOKIES

Steps:

• Rinse the white beans and drain them well Preheat the oven in 340°F (170°C) Put all the ingredients except for the chocolate chips into a food processor and blend into a smooth batter. You can also use a bowl and immersion/hand blender for this step. Pour the batter into a medium bowl and fold in the chocolate chips, leave a handful to sprinkle on the top of the cookies. Using an ice cream scoop (or a tablespoon) place the batter onto a lined baking sheet, leaving enough space in between each cookie for when they expand. Bake for around 15 minutes or until they are lightly browned around the edges. Leave the cookies to cool for 10-15 minutes before transferring them to a plate/cooling rack.

WHITE BEAN COOKIES WITH CHOCOLATE CHIPS (VEGAN | GLUTEN FREE)

Steps:

• 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.

WHITE BEAN CHOCOLATE CHIP COOKIES (GF)

Steps:

• Preheat oven to 350F and line 2 baking sheets with parchment paper.
• If you do not have chia seed meal, first grind some chia seeds. I would grind 1.5 tbsp to start.
• Mix the chia seed meal with water, and set aside to thicken for at least 15 minutes. As it sits, prepare the rest of your ingredients.
• Place all of the ingredients from the coconut oil to the vanilla extract into a food processor (or high-speed blender). Add in the soaked chia meal, and process until smooth. Set aside.
• In a large bowl, combine the rest of the dry ingredients and stir until uniform. Add the wet ingredients to the dry ingredients and mix until combined. I found that this was most easily done with a wooden spoon and then my hands to make sure it is all mixed very well.
• Stir in the chocolate chips and hazelnuts.
• Roll the dough into balls about 1.25″ wide, 3/4″thick, making sure to squish it down a little flat when placing on the baking sheet. These cookies do not expand, so please keep that in mind when forming the cookies. I made 15 cookies total.
• Bake for 11 minutes. Remove from the oven and allow to cool for 15 minutes before serving*.

VEGAN AND GLUTEN-FREE CHOCOLATE CHIP COOKIES

Steps:

• Mix oat flour, coconut flour, salt, and baking soda together in a bowl.
• Cream 1/2 cup plus 2 tablespoons shortening and coconut sugar in a bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Mix in vanilla. Slowly mix in dry ingredients. Stir in chocolate chips. Place dough in the refrigerator for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Roll tablespoonfuls of dough into balls. Place on an ungreased cookie sheet and flatten with wet fingers.
• Bake in the preheated oven until golden brown, about 14 minutes; cookies will be tender when they come out of the oven. Let rest on the cookie sheet for 10 minutes, then transfer to a wire rack to finish cooling completely.