Description
A soft & chewy chocolate chip cookie recipe made with beans! These cookies are packed with protein and fiber & make for the most perfect sweet snack. Grain-free, Gluten-free, Refined-sugar-free, Vegan, SCD-friendly.
Ingredients
- 1 cup canned navy beans, rinsed
- 1/2 cup creamy almond butter
- 3 tbsp honey
- 2 tsp. vanilla extract
- 1 1/2 tbsp. coconut flour
- 1 tbsp. unsweetened almond milk
- 1/2 tsp. baking soda
- 1/8 tsp. sea salt
- 1/4 cup dairy-free dark chocolate chips
Instructions
- Preheat the oven to 350F and lightly grease a large cookie sheet.
- Add all of the ingredients (except the chocolate chips) to a food processor.
- Blend on high for about 2 minutes, or until a smooth dough forms.
- Stir in the chocolate chips.
- Scoop out the cookie dough on to the greased cookie sheet, lightly pressing the top of each ball of cookie dough with your hand.
- Bake for 8 minutes, let cool, & enjoy!
Notes
Vegan option: replace honey with maple syrup or agave.
The cookies mostly retain their shape, so flatten the cookie dough balls into the shape you want the cookie to be!
- Category: something sweet
- Method: bake
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 8
- Fat: 10
- Carbohydrates: 16
- Fiber: 3
- Protein: 4
Keywords: specific carbohydrate diet, SCD, navy bean recipe, high fiber, high protein, grain-free dessert, healthy dessert recipe, vegan cookies, low sugar dessert