White Bean Chocolate Chip Cookies Recipe

Name: White Bean Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter, softened; 3/4 cup packed dark brown sugar; 1/2 cup cooked or canned cannellini beans, drained and rinsed; 2 tablespoons pure maple syrup; 2 large eggs, at room temperature; 1 1/2 teaspoons pure vanilla extract; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 cup semisweet chocolate chips

Servings: persons

1
Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
2
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.
3
Meanwhile, put the beans in a food processor; add the maple syrup and puree until very smooth.
4
Add the bean mixture to the creamed butter in the bowl of the stand mixer and beat on medium speed until completely smooth, stopping and scraping down the bowl with a rubber spatula several times, 3 to 4 minutes.
5
Add the eggs, one at a time, beating well between additions; add the vanilla and mix until combined.
6
Scrape down the bowl.
7
Dont worry if the mixture looks curdled; it will smooth out when you add the dry ingredients.
8
Meanwhile, sift the flour, baking soda and salt together into a bowl.
9
With the mixer on low speed, slowly add the flour mixture and mix until just combined.
10
Remove the bowl from the mixer and stir in the chocolate chips.
11
Drop heaping tablespoonfuls of dough onto the prepared pans, spacing them about 2 inches apart.
12
Bake until the cookies begin to turn golden around the edges, 10 to 12 minutes; do not overbake.
13
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.
14
Store the cookies in an airtight container for up to 5 days.

787

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 tablespoons unsalted butter, softened, 3/4 cup packed dark brown sugar, 1/2 cup cooked or canned cannellini beans, drained and rinsed, 2 tablespoons pure maple syrup, and more.

Yes, White Bean Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

White Bean Chocolate Chip Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions