Who would have thought white beans could be the base of a soft, nourishing cookie—perfect for snack time for both kids and adults? This simple recipe, created by a dietitian, is a gentle way to add fibre and plant-based protein to your day. Perfect for using up pantry staples and boosting your fibre intake without sacrificing flavour. For more ideas, check out our Top 10 Healthy Cookie Recipes.
Preparation
10
min
Cooking
15
min
Servings
16
Nutrition Facts (per serving)
Calories
105
Fat
3
Carbohydrates
16
Fibre
3
Protein
3
Sodium
100
Ingredients
- 1 can of 540 ml (19 oz) white beans, rinsed and drained
- 2 large eggs
- 1 ripe banana, mashed (or 125 ml / ½ cup unsweetened applesauce)
- 5 ml (1 tsp) pure vanilla extract
- 125 ml (½ cup) baby cereal (or oat flour)
- 60 ml (¼ cup) sugar
- 15 ml (1 tbsp) ground flax seeds (or chia seeds)
- 8 ml (½ tbsp) baking powder
- 45 ml (3 tbsp) dried cranberries
- 45 ml (3 tbsp) semi-sweet chocolate chips
- 45 ml (3 tbsp) unsweetened shredded coconut
Preparation
- Preheat the oven to 350 °F (180 °C).
- In a food processor, blend the white beans, eggs, banana, and vanilla extract until smooth.
- In a large bowl, mix the purée with the baby cereal, sugar, flax seeds, and baking powder. Add the cranberries, chocolate chips, and coconut. Stir with a spatula until well combined.
- Using a spoon, drop scoops of dough of about 30 ml (2 tbsp) onto a baking sheet lined with parchment paper. Flatten to form a cookie.
- Bake for 15 minutes, or until the cookies are lightly golden.
- Let cool on a wire rack before enjoying.
Notes
Keeps for 5 days in the refrigerator or 3 months in the freezer in an airtight container.
