These are some of my favorite cookies! Not only are they full of fiber, but they are moist and chewy and simply delicious! Every single time I make these cookies to share I get the same response, “These are delicious! What’s in them?” They are shocked when I tell them beans. I always keep my pantry stocked with dried beans and canned beans. Beans are so versatile – they can be used in savory AND sweet preparations. I use pureed beans all the time as a fat replacer in cooking and baking. I used white cannellini beans in these cookies, but they work great with ANY white bean. They are easy to put together and so fun to share and eat. Enjoy!
1 (15-oz.) can white beans well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons natural peanut butter
1/4 cup honey (or agave nectar or coconut nectar)
1 teaspoon baking powder
a pinch of salt if your peanut butter doesn’t have salt in it
1/4 cup chocolate chips – I use Enjoy Life Brand (add in 1/4 cup more if you want a lot of chocolate flavor)
Preheat oven to 350 degrees. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and top to get the any little chunks of beans and process again until they’re combined. Place the batter in a bowl and mix in the chocolate chips. The mixture will be very thick and sticky.With wet hands, form into 1-inch balls. Place onto a piece of parchment paper or silpat. I pressed down on the balls slightly to make them look more like normal cookies. They don’t do much rising. Bake for about 12 minutes.
Yield: about 2 dozen cookies.