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A stack of five White Bean Chocolate Chip Cookies rests on a striped cloth, with a blurred glass of milk and a jar in the background.

White Bean Chocolate Chip Cookies

I love making these White Bean Chocolate Chip Cookies all the time because they're soft, chewy, and so easy to throw together. The white beans create an incredible texture while almond butter adds richness and maple syrup keeps everything naturally sweet. Dark chocolate chips in every bite make them irresistible. I serve them for afternoon snacks, holiday cookie trays, and potlucks, and they always disappear fast. Store them at room temp for 3 days, in the fridge for up to a week, or freeze for up to 2 months.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Cookies, Dessert
Cuisine: American
Keyword: White Bean Chocolate Chip Cookies
Servings: 12
Calories: 144kcal
Author: Mandy Applegate

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
US Customary - Metric

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

Here are my best tips for perfect white bean cookies every time:
  • 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

Calories: 144kcal | Carbohydrates: 13g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.1mg | Sodium: 146mg | Potassium: 166mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg
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