Nothing beats a chocolate chip cookie to satisfy a sweet tooth, make you feel like a kid again, and generally make the world a brighter, happier place. These amazing cookies do all of that and then some: high in protein and fiber, sugar-free (save for a small smattering of miniature chocolate chips), easy on the wallet, and a quick-as-a-jiffy assembly to boot. If the thought of chocolate chip cookies made from canned beans still sounds wrong to you, I promise after one or two cookies, you’ll agree that it’s completely right.
- One 15-ounce can unseasoned white beans, very well-rinsed and drained
- 1/2 Cup natural, unsweetened nut or seed butter
- 1/4 Cup plain, nondairy milk or low-fat dairy milk
- 1/4 Cup flaxseed meal
- 2 Teaspoons vanilla extract
- 1 1/4 Teaspoon liquid stevia
- 1 Teaspoon ground cinnamon
- 1 Teaspoon baking powder
- 1/3 Cup miniature semisweet or bittersweet chocolate chips
Line a large bakingsheet with parchment paper.
Preheat the oven to 375 degrees.
Place the beans, nut or seed butter, milk, flaxseed meal, vanilla, stevia, cinnamon, and baking powder in a food processor. Process, using on/off pulses, until the mixture is blended and completely smooth, stopping to scrape the sides and bottom of the bowl several times with a rubber spatula.
Transfer the dough to a medium bowl and stir in the chocolate chips.
Drop the dough by tablespoonfuls onto the prepared baking sheet, spacing them 2 inches apart. Flatten each cookie with the tines of a fork that has been dipped in water.
Bake in the preheated oven for 13 to 17 minutes or until golden brown at the edges and on top. Let cool on the sheet on a wire rack for 5 minutes, then place cookies directly onto the rack to cool completely. Store in the refrigerator or freezer.