White Bean Peanut Butter Cookies by @fitgreenmind

1h15

10 servings

🫘

220 g

White beans

🥜

75 g

Peanut butter

🍬

150 g

Sugar

🍦

5 ml

Vanilla extract

🌾

40 g

Flour

🫙

7 g

Baking powder

🍫

85 g

Vegan chocolate chips

  1. Preheat

    Preheat the oven to 175°C / 350°F and line the baking tray with baking paper.

  2. Add
    • canned white beans, drained
    • peanut butter

    Add 220 g canned white beans and 75 g peanut butter to the blender.

  3. Blend
    • White beans
    • Peanut butter

    Blend the beans and peanut butter until smooth.

  4. Add
    • granulated sugar
    • vanilla extract

    Add 150 g granulated sugar and 5 ml vanilla extract to the blended bean mixture.

  5. Add
    • wheat flour

    Add 40 g wheat flour and 7 g baking powder to the blender.

  6. Blend

    Blend until a thick, sticky dough forms.

  7. Transfer
    • vegan dark chocolate chips

    Transfer the dough to a bowl and fold in 85 g vegan dark chocolate chips.

  8. Scoop

    Scoop 10 equal portions of dough onto the lined baking tray.

  9. Bake

    Bake the cookies for 25 to 30 minutes at 175°C / 350°F.

  10. Transfer

    Transfer the cookies to a wire rack and cool completely before serving.

White Bean Peanut Butter Cookies by @fitgreenmind

1h15

10 servings

🫘

220 g

White beans

🥜

75 g

Peanut butter

🍬

150 g

Sugar

🍦

5 ml

Vanilla extract

🌾

40 g

Flour

🫙

7 g

Baking powder

🍫

85 g

Vegan chocolate chips

Preparation Steps

  1. Step 1/10

    Preheat the oven to 175°C / 350°F and line the baking tray with baking paper.

    🍳baking tray
    📜baking paper

  2. Step 2/10

    Add 220 g canned white beans and 75 g peanut butter to the blender.

    🫘canned white beans, drained
    🥜peanut butter

  3. Step 3/10

    Blend the beans and peanut butter until smooth.

  4. Step 4/10

    Add 150 g granulated sugar and 5 ml vanilla extract to the blended bean mixture.

    🍬granulated sugar
    🍦vanilla extract
    🥄measuring cups
    🥄measuring spoons

  5. Step 5/10

    Add 40 g wheat flour and 7 g baking powder to the blender.

    🌾wheat flour
    🫙baking powder
    🥄measuring cups
    🥄measuring spoons

  6. Step 6/10

    Blend until a thick, sticky dough forms.

    🥄spatula

  7. Step 7/10

    Transfer the dough to a bowl and fold in 85 g vegan dark chocolate chips.

    🍫vegan dark chocolate chips
    🥄spatula
    🥄measuring cups

  8. Step 8/10

    Scoop 10 equal portions of dough onto the lined baking tray.

    🍪cookie scoop
    🍳baking tray

  9. Step 9/10

    Bake the cookies for 25 to 30 minutes at 175°C / 350°F.

    🍳baking tray

  10. Step 10/10

    Transfer the cookies to a wire rack and cool completely before serving.

    ✨wire rack
    🥄spatula

Composition

Ingredients

Types

Nut Butter, Flavorings, Leavening Agents

Ingredients

White beans, Peanut butter, Sugar, Vanilla extract, Flour, Baking powder, Vegan chocolate chips

Notes

White beans (canned, one can), Vegan chocolate chips (amount not given)

Allergens

Peanuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Plant-Based

Calories

202 kcal

Macro nutrients

Protein: 4.2g, Carbohydrates: 31.5g, Fat: 7.2g, Fiber: 2.1g, Sugars: 21.4g

Nutritional Information

Minerals

Iron: 1.3mg, Calcium: 45mg, Potassium: 130mg, Magnesium: 29mg

Vitamins

Vitamin E: 1.2mg, Folate: 20mcg

Preparation

Time Information

Preparation

45 minutes

Cooking

30 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

measuring cups, measuring spoons, spatula, baking tray, baking paper, cookie scoop, wire rack

Appliances

Blender, Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Afternoon Snack, Dessert, Bake Sale, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

American

Geographic

to inform

Various

Aspect

Texture

Soft, Chewy, Tender, Melty

Flavors

Sweet, Nutty, Chocolatey, Vanilla

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 3 days (Store fully cooled cookies in an airtight container,Keep away from heat and direct sunlight), fridge : 7 days (Store in an airtight container,Place baking paper between layers to prevent sticking), freezer : 3 months (Freeze fully cooled cookies in an airtight freezer-safe container,Separate layers with baking paper)