White Bean Chocolate Chip Cookies Food

WHITE BEAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat your oven to 350 and prep a cookie sheet with parchment paper. Also, drain your beans and then rinse them and allow them to drain again.
• In a food processor, blend together the beans, maple syrup, almond butter, vanilla extract, lemon juice and baking powder. Blend these ingredients until combined, stopping a needed to scrape down the sides.
• Next, fold in the chocolate chocolate chips. You may need to transfer the cookie batter to a large mixing bowl to fold in the chips properly.
• Use a scoop or large spoon to scoop the cookies on to the parchment paper, leaving plenty of spread room between cookies. Then press additional chocolate chips into the tops of the cookies as needed.
• Bake the cookies until the edges begin to brown (12-15 minutes). Then allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a rack. Store these cookies in an airtight container in the refrigerator for up to a week.

VEGAN WHITE BEAN CHOCOLATE CHIP COOKIES

Steps:

• 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.

WHITE BEAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until smooth and fluffy, 4 to 5 minutes. Meanwhile, put the beans in a food processor; add the maple syrup and puree until very smooth.Add the bean mixture to the creamed butter in the bowl of the stand mixer and beat on medium speed until completely smooth, 3 to 4 minutes. Stop and scrape down the bowl with a rubber spatula several times during the mixing.Add the eggs, one at a time, beating well between additions. Add the vanilla and mix until combined. Scrape down the bowl. Meanwhile, sift the flour, baking soda, and salt together into a bowl. With the mixer on low speed, slowly add the flour mixture and mix until just combined. Remove the bowl from the mixer and stir in the chocolate chips. Drop heaping tablespoonful's of dough onto the prepared pans, spacing them about 2 inches apart.Bake until the cookies begin to turn golden around the edges, 10 to 12 minutes. Remove the cookies from the oven and cool for at least 10 minutes on the pan before transferring them to a rack to cool completely.

WHITE CHOCOLATE CHIP-BLUEBERRY COOKIES

Steps:

• Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the white chocolate chips and dried blueberries.
• Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
• Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

OATMEAL CHOCOLATE-CHIP (AND BEAN!) COOKIES

Steps:

• Heat oven to 350°F. Lightly coat 2 baking sheets with cooking spray. In blender, process oats until finely ground but not powdery. Combine with flour, baking powder, baking soda, and salt in a bowl. In a clean blender, puree beans and 2 tbsp reserved bean liquid until smooth. Combine bean puree, butter, sugar, eggs, and vanilla in a separate bowl and beat well. With the mixer on low speed, beat in oat and flour mixture. Stir in chocolate chips by hand. Drop batter (by the tablespoon) onto baking sheets. Bake 15 to 17 minutes until centers are firm and edges are lightly browned. Transfer to wire rack to cool.

CHOCOLATE CHIP COOKIES -THE SNEAKY CHEF WAY

Steps:

• Rinse and drain the beans and put in the bowl of your food processor. Pulsing in on/off turns, puree the drained beans with just 1 tablespoon of water in processor until smooth, stopping occasionally to scrape down sides of bowl. The goal is a smooth, but not wet, puree. (You are aiming for the consistency of peanut butter.) If necessary, thin with a little more water by one teaspoonful at a time until there are no flecks of whole beans visible.
• Store in the refrigerator up to 3 days, or freeze 1/4 cup portions in sealed plastic bags or small plastic containers. Makes about 1 cup of puree. Double this recipe if you want to store another cup of puree.
• Preheat oven to 400 degrees and line a baking sheet with parchment paper (or spray with oil).
• Using a rolling pin, gently crush the cereal (in a sealed plastic bag) into coarsely crushed flakes. Alternatively, you can quickly pulse the cereal in a food processor.
• In a large mixing bowl, whisk together Flour Blend, crushed cereal, baking soda, salt and cinnamon. In another bowl, whisk together egg, sugar, oil, vanilla, and ricotta cheese. Add the dry ingredients to the wet and mix just enough to moisten dry ingredients.
• Drop single tablespoonfuls onto the baking sheets, leaving about an inch between cookies. Flatten cookies with the back of a fork and then sprinkle tops generously with cinnamon sugar (or just sugar if your kids don't like the cinnamon flavor).
• Bake about 18 to 20 minutes, or until nicely browned and crispy around the edges.

BREAKFAST BEAN COOKIES

Steps:

• Preheat oven to 325°F.
• Place oats in the bowl of a food processor and pulse until it resembles coarse flour. Add flour, baking powder, baking soda, cinnamon & salt & process until combined. Transfer to a large bowl.
• Put beans in food processor & pulse until roughly pureed. Add butter & process until well blended. Add brown sugar, egg & vanilla & pulse until smooth, scraping down the sides of the bowl.
• Poor bean mixture into oat mix & stir by hand until almost combined; add chocolate chip, raisins, nut & flaxseed & stir until just blended.
• Drop large spoonfuls of dough onto a cookie sheet that has been sprayed with non-stick spray, & flatten each one a little with hand.
• Bake 14-16 minute.
• Makes 2 dozen. Each cookie contains 138 calories & 3.5 grams fat.

WHITE BEAN CHOCOLATE CHIP COOKIES RECIPE

Steps:

• preheat oven to 375F. line two baking sheets with parchment paper and lightly spray with cooking spray. in food processor, combine, vanilla, cocoa, beans and syrup. blend until smooth, about 3 minutes. in another bowl, beat egg whites until they form soft peaks. gradually add splenda until peaks are nearly stiff. add 1/3 of the egg-white mixture to the bean mixture and blend to combine well, then fold into egg white mixture, until nearly combined. add chocolate chips and fold until all ingredients are incorporated. drop by spoonfuls onto prepared baking sheets. bake 20 minutes until golden. cool on wire racks.

WHITE CHOCOLATE COOKIES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line two large baking sheets with baking parchment. Beat the butter and sugars together in a large bowl using an electric whisk, or in a stand mixer until just combined. Crack in the egg and beat again. Stir through the vanilla, flour, bicarb, chocolate chunks and ¼ tsp fine sea salt.
• Roll the mixture into 10 even-sized balls between the palms of your hands. Arrange over the prepared baking sheets and bake for 10-12 mins until golden brown at the edges. Leave to cool slightly on the sheets, then transfer to a wire rack and leave to cool completely, or eat warm with ice cream.