Chewy Chocolate Chip Cookies

Aryane @ Valises & Gourmandises
These chocolate chip cookies are so chewy and tasty that no one will ever find their secret ingredient. They're the perfect way to feed legumes to your family without them knowing it! I suggest you go ahead and bake a a double batch right now ;)
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Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Cookies, Desserts
Cuisine healthy, vegan, vegetarian
Servings 12


  • 1 cup cooked white beans rinced and drained
  • 1 tablespoon water
  • 1 tablespoon agave or maple syrup
  • 1/2 cup brown sugar
  • 1/4 cup coconut oil or vegan butter soft but not melted
  • 2 flax eggs 2 tablespoons flax seeds & 5 tablespoons warm water
  • 1 teaspoon pure vanilla extract
  • 1 cup wholewheat flour or oat flour whole oats finely ground
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 cup vegan bittersweet chocolate chips


  • In a food processor, pulse the white beans in a smooth puree along with the water and the agave syrup. Put aside.
  • In a small bowl, mix the flax seeds and the warm water. They will thicken and create an egg-like texture.
  • In another bowl, mix the flour, the baking soda and the cinnamon.
  • In a big bowl, beat the brown sugar with the coconut oil with a whisk. Add the flax eggs, the vanilla, the bean puree and mix well.
  • Mix in the dry ingredients until you have a nice homogeneous dough. Add the chocolate chips and mix.
  • Preheat the oven to 350F (180C) and oil a cookie sheet. Use a tablespoon to form 12 small cookies. Bake for approximately 12 minutes.
  • Let cool on a grid and enjoy warm with a good glass of almond milk.


Instead of using canned beans, soak and cook dry beans and then puree them for the next time you crave chocolate chip cookies. You can freeze them in one-cup portions to make things easier.
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