These aren't your regular gluten-free spiced chocolate chip cookies. No, sir! It has NO Flour. Yep! I made them with two cans of white beans. Yes, cannellini beans, to be exact. They are soft cookies, but if you swapped out the brown sugar for regular sugar, they would probably be a little harder of a cookie. The spices are perfect for the holiday season. And are an excellent gift for your gluten-free family and friends.
These cookies will hold up a lot better in the refrigerator than left out on the counter in a container. I left them out, and they just crumbled. They still tasted good, though. But if you want them to stay firm, place them in the fridge to keep fresh. Make them when you have several people over so that they are eaten right away.
Gluten Free Spiced Chocolate Chip Cookies Recipe
Ingredients:
2 cans of white beans (I used cannellini beans) drained
1 cup quick flat oats
¼ cup unsweetened apple sauce
3 tablespoon canola oil
2 teaspoon vanilla extract GF
½ teaspoon baking soda
2 teaspoon baking powder
½ teaspoon salt
1 ½ cup brown sugar
1 tablespoon cinnamon (ground)
½ teaspoon nutmeg (ground)
¼ teaspoon allspice (ground)
1 cup chocolate chip morsels
Instructions:
Add all the ingredients into the food processor
except for the chocolate chips. Turn on until combined.
Scrape down the sides and then add the chocolate chips and pulse until well mixed.
Let sit while preheating the oven to 350 degrees.
Add a tablespoon of cookie batter to a lined cookie sheet
. I placed 12 on each cookie sheet.
Cook for 15 -18 minutes or until brown. I tried it both ways: Convection took 15 minutes, and regular baking took about 15 or more minutes.
Let cool for 15 minutes and transfer to a cooling rack.
NOTE: after baking and they cool. Stack the cookies on top of one another and place them in the fridge. They stay together better cold. =)
If you want to print the recipe, here it is. I hope you like these cookies. If you try them, please leave a comment below. I would love to hear from you.
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Ingredients
- 2 cans of white beans (I used cannellini beans) drained
- 1 cup quick flat oats
- ¼ cup unsweetened apple sauce
- 3 tablespoon canola oil
- 2 teaspoon vanilla extract GF
- ½ teaspoon baking soda
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cup brown sugar
- 1 tablespoon cinnamon (ground)
- ½ teaspoon nutmeg (ground)
- ¼ teaspoon allspice (ground)
- 1 cup chocolate chip morsels
Instructions
- Add all the ingredients into the food processor except for the chocolate chips. Turn on until combined.
- Scrap down the sides and then add the chocolate chips and pulse until well mixed.
- Let sit while preheating the oven to 350 degrees.
- Add a tablespoon of cookie batter to a lined cookie sheet. I placed 12 on each cookie sheet.
- Cook for 15 -18 minutes or until brown. I tried it both ways: Convection took 15 minutes, and regular baking took about 15 or more minutes.
- Let cool for 15 minutes and transfer to a cooling rack.
Notes
After baking and they cool. Stack them on top of one another and place them in the fridge. They stay together better cold. =)
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Karen
I want to make a gift for a friend with many food sensitivities. I would like to try this recipe because it doesn't use a bunch of exotic ingredients. But I have a question....do I drain the beans???
Sabrina Quairoli
Yes, drain the beans. Sorry, I thought I wrote that. I will revise the recipe to add it. Be sure you refrigerate them after they cool. They will fall apart if you do not. If you want to use Chickpeas instead of white beans, they will also need to be drained. Also, place a small piece of wax paper between each cookie before placing them in the fridge because they may stick to one another. Let me know if you have any other questions. I hope this helps.
Susan cooper
Well these are super interesting. I've never heard of cookies made with beans before. But I'm sure people with gluten sensitivity will be thrilled if they taste as good as they look. Always nice to have options.