WHITE BEAN CHOCOLATE CHIP OAT COOKIES
Gluten Free | Kids | Vegan

WHITE BEAN CHOCOLATE CHIP OAT COOKIES

Ingredients:

WHITE BEAN CHOCOLATE CHIP OAT COOKIES

  • 400 GR WHITE BEANS (cooked)
  • 1/4 cup pure maple syrup
  • 1/2 cup almond butter or any nut butter of your choice
  • 1.5 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 1 teaspoon baking powder
  • 1/2 cup oats
  • 3/4 cup chocolate chips or chocolate chunks
  1. Prepheat the oven to 180degrees C
  2. Line an oven tray with parchment paper.
  3. Make sure the beans are nice and dry. Rub them between kitchen paper towels to get rid of as much moisture as possible. Blend the beans, maple syrup, almond butter, vanilla extract, lemon juice and baking powder in a food processor. Add the oats and and blend once more. Add the chocolate chips/ chunks and fold in nicely.
  4. Now using an ice cream scoop or a large spoon, spoon the batter onto the parchment paper making sure there’s enough room between each cookie.
  5. You can add additional chocolate chips on the top and a pinch of sea salt if you like.
  6. Bake for 12-15 minutes or until the edges start to brown.
  7. Allow cookies to cool completely before storing in an airtight container.
Dessert
Dairy Free, Gluten Free, Kids, Vegan

Method:

WHITE BEAN CHOCOLATE CHIP OAT COOKIES

  • 400 GR WHITE BEANS (cooked)
  • 1/4 cup pure maple syrup
  • 1/2 cup almond butter or any nut butter of your choice
  • 1.5 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 1 teaspoon baking powder
  • 1/2 cup oats
  • 3/4 cup chocolate chips or chocolate chunks
  1. Prepheat the oven to 180degrees C
  2. Line an oven tray with parchment paper.
  3. Make sure the beans are nice and dry. Rub them between kitchen paper towels to get rid of as much moisture as possible. Blend the beans, maple syrup, almond butter, vanilla extract, lemon juice and baking powder in a food processor. Add the oats and and blend once more. Add the chocolate chips/ chunks and fold in nicely.
  4. Now using an ice cream scoop or a large spoon, spoon the batter onto the parchment paper making sure there’s enough room between each cookie.
  5. You can add additional chocolate chips on the top and a pinch of sea salt if you like.
  6. Bake for 12-15 minutes or until the edges start to brown.
  7. Allow cookies to cool completely before storing in an airtight container.
Dessert
Dairy Free, Gluten Free, Kids, Vegan

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