Bean Cookie Dough Recipe By Tasty

WHITE BEAN COOKIE DOUGH (6 INGREDIENTS)

Steps:

• Drain out the water from the white kidney beans and give them a rinse.
• Add all ingredients except for the chocolate in a food processor. Blend until smooth.
• Add more maple syrup or water to your taste and to adjust the consistency.
• Stir in the chocolate chips. EAT!

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.

BEAN COOKIE DOUGH RECIPE BY TASTY

Steps:

• In a large bowl, mix together the skinned chickpeas, hot water, and 2 tablespoons of lemon juice. Soak for 10-20 minutes to help remove some of the canned chickpea flavor. Drain and rinse the chickpeas in cold water to cool.
• Add the drained chickpeas, remaining teaspoon of lemon juice, and the coconut oil to a food processor. Blend until completely smooth. Add the almond meal, brown sugar, granulated sugar, vanilla, salt, and baking soda. Blend until completely smooth, scraping down the sides as necessary.
• Transfer the 'dough' to a medium bowl and fold in the chocolate chips.
• Cover the bowl and transfer to the refrigerator to cool for 1 hour (or freeze for 30 minutes), until stiffened to the consistency of cookie dough. The dough will keep in an airtight container in the refrigerator for up to 5 days.
• Enjoy!