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.

Cannellini Bean Cookies

Recipe by Georgia

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.

 

 3. Combine cannellini beans, cocoa, sugar and egg whites in a blender. Blend until a smooth paste like texture forms. 

4. Pipe into a lined baking tray. 

5. Bake for 7-10 minutes. 6. Allow to cool before serving. 

 

More Bean Cookies

• Rocco DiSpirito Cannellini Cookies
• Cannellini Bean Gwaja