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white bean chocolate chip cookies


no flour, while cannelloni beans are the binder for the cookie

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  • non-stick cooking spray
  • 1/2 tsp. vanilla extract
  • 1/2 cup unsweetened cocoa sifted
  • 1 cup canned white cannelloni beans, rinsed and drained
  • 2 Tbsp. agave syrup
  • 3 large egg whites
  • 1 +1/2 cups splenda
  • 1/2 cup chocolate chips


Servings 20


Step 1

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.


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