Sunday, September 1, 2013

White Bean Chia Cookies

These easy are easy gluten-free, vegan (and paleo) cookies that melt in your mouth, and are chock full of protein and nutrients to boot.  I'm warning you now: they are hard to resist.  The batter is good, and the finished product is even better.  I enjoyed a few with some carrot sticks and a green smoothie and called it a lunch ;)

I made these for myself without chocolate chips.  The bean flavor is faint and not really noticeable, and the cookie isn't too sweet, with a creamy texture.  For a sweeter/less bean-y version, fold in nondairy chocolate chips as the last step before baking, and you'll have an even sweeter version, and also be unable to detect any trace of bean (I sent these off to my little brother to trick him into eating healthy cookies).  Also if you don't have chia seeds, ground flax seeds/meal will do.

Beans in a cookie...who knew??

White Bean Chia Cookies
yields 1-1/2 dozen small cookies


1 can White Northern Beans, rinsed and drained
3-1/2 tablespoons honey or agave syrup
3 tablespoons unsweetened applesauce
3 tablespoons sunflower seed butter
3 tablespoons ground chia seeds
1 teaspoon vanilla
3/4 teaspoon baking powder
1/4 teaspoon baking soda

optional: 1/4 cup nondairy mini chocolate chips


1.  Puree beans in a food processor until pretty smooth.

2.  Add in all ingredients, mixing until combined.

3.  On a nonstick cookie sheet or lined sheet, place several tablespoon-sized dollops of batter.  They won't really spread , so don't worry about spacing too far.

4.  Bake 7-8 minutes at 350 degrees or until edges are lightly golden but still seem soft.  Let firm up slightly on the cookie sheet for several minutes before transferring to a cooling rack.

yes, I should have cleaned my cookie sheet first...don't judge
finished product: melt-in-your-mouth, gluten-free (flourless), dairy-free vegan deliciousness

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