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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Grain-Free Vegan Chocolate Chip Cookies made Better with Beans

    Grain-Free Vegan Chocolate Chip Cookies made Better with Beans

    5
    By Betsy DiJulio on January 21, 2014 Dairy Free Desserts, Dairy-Free Recipes

    I don’t know about you–and with all due respect to those who have gone down this difficult road–but much of what passes for grain-free vegan chocolate chip cookies doesn’t make the grade with this teacher. So I set out to see if I could improve the taste, texture and appearance to score an A+.

    Grain-Free Vegan Chocolate Chip Cookies

    Grain-Free Vegan Chocolate Chip Cookies  made Better with Beans

    Since gluten is what gives baked goods made with wheat flour much of their structure, my first gluten-free attempt made with chickpea flour resulted in big spread-out, crunchy and slightly caramelized-tasting cookies. I tempered and enhanced the chickpea flour’s “raw” nutty taste with a healthy glug of almond extract, along with vanilla, and a tiny bit of cinnamon that is virtually undetectable, but takes that pungent edge off. The cookies were pretty yummy, but I wanted a more traditional texture and appearance.

    For this final version, I remembered seeing some recipes for white bean cookies when I was looking for something else made with white beans. At the time, I thought that sounded a little odd. However, I thought they might be my answer for a tender cookie. And, after a little experimentation, they were!

    My husband, not a vegan and not typically a sweet-eater except at breakfast, was standing over the carton devouring them as soon as I made them. Now THAT is a success.

    Gluten-Free & Vegan Chocolate Chip Protein Cookie Recipe - made naturally!

    Special Diet Notes: Grain-Free Vegan Chocolate Chip Cookies

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, optionally nut-free, peanut-free, soy-free, vegan, and vegetarian. Just be sure to choose the butter alternative, shortening, and chocolate chips that suit your dietary needs.

    Grain-Free Vegan Chocolate Chip Cookies
     
    Print
    Prep time
    15 mins
    Cook time
    15 mins
    Total time
    30 mins
     
    The use of beans gives these cookies a wonderful tender texture that's unlike most gluten-free cookies.
    Author: Betsy Dijulio
    Recipe type: Dessert
    Cuisine: American
    Serves: 24 cookies
    Ingredients
    • 1 (15.5-ounce) can white beans, drained and rinsed
    • 2 tablespoons unsweetened dairy-free milk beverage
    • ¼ cup dairy-free buttery sticks (1/2 stick)
    • ¼ cup vegetable shortening (I use Spectrum)
    • ¾ cup sugar
    • 1 teaspoon vanilla extract
    • 1 teaspoon almond extract (omit for nut-free)
    • 1½ cups chickpea flour
    • 2 tablespoons flax meal
    • ½ teaspoon baking soda
    • ¼ teaspoon baking powder
    • ⅛ teaspoon sea salt
    • ⅛ teaspoon ground cinnamon
    • ½ cup pecan pieces (omit for nut-free)
    • 5 to 6 ounces dairy-free chocolate chips
    Instructions
    1. Preheat your oven to 350ºF and line 2 baking sheets with parchment paper.
    2. Puree the beans and milk beverage in a food processor until smooth.
    3. Remove ½ cup of the puree and refrigerate the rest for another use.
    4. Using an electric mixer, cream together dairy-free margarine, shortening, and sugar. Add the ½ cup white bean puree and both extracts and beat at medium speed until well combined. Add chickpea flour, baking soda, baking powder, sea salt and cinnamon, and mix on low speed just until completely incorporated, scraping down the sides of bowl as necessary.
    5. Stir in the pecans and chocolate chips by hand.
    6. Using a tablespoon measure, make 12 evenly-spaced mounds on each prepared baking sheet.
    7. With your fingers, gently press each mound into a about a ½-inch tall cookie.
    8. Place baking sheets on center racks and bake for 14 to 16 minutes, rotating sheets after 7 minutes, or until just beginning to turn golden around edges.
    9. Allow cookies to cool completely on baking sheet placed on a wire rack.
    10. Serve immediately or store in an airtight container at room temperature.
    Notes
    Note: for winter holiday baking, these cookies are also delicious with ¼ teaspoon of peppermint extract added at the same time as the other extracts.
    Nutrition Information
    Serving size: 1 cookie Calories: 121 Fat: 6.8g Saturated fat: 2.5g Carbohydrates: 14.2g Sugar: 9.9g Sodium: 190mg Fiber: 1.4g Protein: 1.7g
    3.5.3229
    Betsy DiJulio
    • Website

    A vegan blogger, freelance writer, and food stylist, Betsy DiJulio is the author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes. For her love of cooking, Betsy has worked as a caterer, taught private cooking classes, and won national recipe competitions. As a writer, Betsy focuses on vegan and organic food, art, home and garden design, and green initiatives. Visit Betsy’s website, The Blooming Platter.

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    5 Comments

    1. Sarah Rivka :) on February 2, 2014 2:10 pm

      Mazel tov! Your post made it into my edition of a blog carnival: http://foodiscoveryblog.blogspot.com/2014/01/foodiscovery-presents-batya-medads.html

      Reply
      • Alisa Fleming on February 3, 2014 11:13 am

        That’s awesome – thanks Sarah!

        Reply
    2. Lexi @ Lexi's Clean Kitchen on January 24, 2014 8:45 am

      I’m drooling! These look fabulous!

      Reply
      • Betsy DiJulio on January 25, 2014 9:25 am

        Thanks, Linn and Lexi; so glad they appeal! They are also delish with 1 cup of the chickpea flour replaced with pecan meal (pecans ground very fine in the food processor)!

        Reply
    3. Linn on January 23, 2014 2:28 pm

      It’s exactly the kind of treat I look for these days. Thanks

      Reply

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