The term ‘baked beans’ takes on a whole new meaning with these cannellini bean chocolate cookies –cookies made from bean purée. I first heard about these flour free – fat free cookies from my younger sister but found that bean paste has long been a key ingredient in Asian Confectionery. Cannellini beans tend to have a rather bland taste unless accompanied by secondary ingredients-which make them ideal for making cookies – add berries or cocoa powder to make different flavored ones. When blended (with skin) the beans form a smooth cookie dough texture-silkier than cookie press dough! Best of all it does not require any butter, oils or milk.
Prep time: 10 minutes
Cook time: 7 minutes
Total time: 17 minutes
Yield: 30 cookies
Ingredients
- 250 g canned cannellini beans (drained)
- 100g cocoa powder
- 20g sugar (I’ve added less sugar-add up to 50g if you have a sweet tooth)
- egg whites from 2 eggs
- pinch of salt
Cooking Directions
- 1. Preheat the oven to 180 degrees Celsius.
- 2. Rinse the cannellini beans. Drain Excess water.
