White Bean Chocolate Chip Cookies
Add Preferred SourceI love how soft and chewy these White Bean Chocolate Chip Cookies turn out every time. The white beans create an incredibly moist texture while almond butter adds nutty flavor. Dark chocolate chips throughout bring richness to every bite. They’re naturally gluten-free and absolutely delicious warm from the oven.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
I make these for after-school snacks, holiday cookie trays, and potlucks because they come together so quickly. Perfect for packing in lunches or keeping at your desk for healthier snacking. They’re naturally gluten-free and kid-friendly. Store them at room temp for 3 days, in the fridge for up to a week, or freeze for up to 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make White Bean Chocolate Chip Cookies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll have these white bean cookies ready in under 30 minutes from start to finish.
Prep the Beans and Preheat
Drain the white beans from the can and rinse them thoroughly under cold water until the liquid runs clear. Pat them dry with paper towels to remove excess moisture. A reusable Swedish dishcloth works great for drying the beans without wasting paper towels.
While you’re prepping, preheat your oven to 340°F and line a baking sheet with parchment paper.
Blend the Batter
Add the rinsed white beans, maple syrup, almond butter, vanilla extract, lemon juice, baking powder, and salt to your food processor. iI like using this food processor to make this step quick and ensure a silky smooth puree.
Blend for 1-2 minutes until completely smooth and creamy with no visible chunks of beans remaining. Stop and scrape down the sides if needed to make sure everything incorporates evenly. If you don’t have a food processor, you can pour everything into a bowl and use an immersion blender instead.
Fold in Chocolate Chips
Transfer the smooth batter to a medium mixing bowl. Add most of the chocolate chips and gently fold them through the batter with a spatula, making sure they’re evenly distributed. Reserve about a handful of chips to press on top of the cookies before baking.
Scoop and Shape
Use an ice cream scoop or tablespoon to portion the batter onto your prepared baking sheet. This cookie scoop creates perfectly uniform cookies that bake evenly every time.
Leave about 2 inches between each cookie since they’ll spread slightly as they bake. Sprinkle a few extra chocolate chips on top of each cookie so they look extra chocolatey when they come out of the oven.
Bake Until Golden
Bake for 15 minutes or until the edges turn lightly golden brown and the centers look set but still soft. They’ll firm up as they cool, so don’t overbake them or they’ll turn dry instead of staying fudgy.
Cool Completely
Let the cookies cool on the baking sheet for 10-15 minutes before moving them to a wire rack. I use this wire rack, which allows air to circulate underneath, so the bottoms don’t get soggy.
They’re very soft when hot and need time to set up properly. After they’ve cooled slightly, transfer them to a plate to finish cooling.
Serve Them Warm
Pop them in the microwave for 10-15 seconds to warm them up and melt the chocolate chips again. A microwave-safe plate makes reheating easy and gives you that fresh-from-the-oven experience anytime you want it.
If you’re bringing them to a potluck, layer the cookies between sheets of parchment paper in an airtight container to keep them from sticking together during transport. I use a kraft gift box, which works beautifully for gifting or transporting them to parties, and the sturdy construction keeps the cookies from getting crushed.
Equipment
Ingredients
- 1 can white beans
- 1/4 cup maple syrup
- 1/2 cup almond butter
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup dark chocolate chips vegan
Instructions
- 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.
Notes
- Rinse thoroughly: Drain and rinse the beans really well to remove the canned liquid taste that can otherwise come through in the finished cookies.
- Blend until smooth: Process the batter for a full 1-2 minutes so there are no bean chunks left, giving you a soft cookie texture instead of grainy.
- Don’t skip the lemon juice: The acid brightens the flavors, helps the cookies rise slightly, and balances the earthy bean flavor.
- Watch the edges: Pull them from the oven when the edges start browning, since they’ll continue cooking in the hot pan, and you want them fudgy, not dry.
- Cool before moving: Let them sit on the baking sheet for the full 10-15 minutes, or they’ll fall apart when you try to transfer them since they’re more delicate than flour cookies.
- Flash-freeze first: Freeze cookies on a baking sheet for 1 hour before transferring them to containers so they don’t stick together, and you can grab just one or two at a time.
Nutrition
How to Store Leftovers
Keep them in an airtight container at room temperature for up to 3 days, and they’ll stay soft without drying out like flour-based cookies tend to. Stack them with parchment paper between layers if you’re worried about them sticking together.
For longer storage, freeze them in a freezer-safe glass container for up to 2 months; they’ll thaw at room temperature in about 30 minutes. You can also warm frozen cookies in the microwave for 10-15 seconds to get that fresh-baked texture back with melty chocolate chips.
What to Serve With White Bean Chocolate Chip Cookies
I love serving them with cold almond milk or oat milk since they’re already made with almond butter and the flavors work well together. They’re also great crumbled over dairy-free ice cream or with fresh berries for a sweet breakfast. The white beans add protein and fiber, making them perfect for afternoon snacks that actually satisfy.
More Easy Recipes for You to Try at Home
I think you’ll enjoy these other easy vegan cookie recipes.
