White bean (!) Caramel Chocolate Chip Cookies

Posted by: on okt 3, 2012 | 1 763 Comments

A girl have needs

I´m tempted to stop at that sentence but maybe I ought to clarify this particular need a bit more. It has everything to to with an awesome invention I want to share with you today – are you ready for it?! -. I have made Chocolate chip cookies so sensationally delicious and crazy healthy, I even feel like throwing a party in their honor! (Yes you’re invited).

I have always had a thing for chocolate (ehh, passion for chocolate) but I will say in the same breath that I’m not a fan of cookies. You know the dry, crumbly sorts of cookies (ok, I don’t like glazed, big, doughnuts or cupcakes either). Not only because of their long and scary list of ingredients but also because I find them quite boring. So here I am raving about chocolate chip cookies?! I gotta say that while raw desserts sweeps me off my feet every time I need to follow the urge that tells me to create a baked sweet treat when fall comes. Plus, these cookies are moist, really healthy and absolutely genius as well.

Problem is I’m not a baker. I do know how to make brilliant sourdough bread and wonderful cinnamon rolls (part of my swedish nature) but cookies? Oh no. What I did was I played with various ideas in my head, took what I’ve learned from all the years of Raw treats, other healthy baking geniuses and came up with these babes. So weather or not you’re ready for fall, come into my forest world and curl up by the fire with me. I’ll be here, waiting for you with a silly smile and a plate of cookies. Jazz will be playing in the background and books and creative projects will be scattered all over. I do love fall.

Fun & Fabulous Facts

Large white beans in a chocolate chip cookie? ..that’s something you don’t hear every day. First time I made these I used chickpeas and the result was incredible but of course I didn’t write down the recipe and next time I decided to bake em, all I had was large white beans so I went for it. Luckily enough for me (and you!) that worked out wonderfully as well.

  When I started venturing into the veggie world all I had tried before was a really good lentil soup and some various dips. To be honest I had no idea how to work these new, beautiful healthy foods. The knight in shining armor came as large white beans. I´d marinate them quickly, add a few fresh herbs and put the bowl on the dinner table. I was damn pleased when I realized that it wasn’t only me that ate (and adored) them. Large white beans have this buttery texture and you can pretty much make them taste whatever you want them to. In this case cookie dough! (You hear this Ben & Jerry?). But not only are the white large beans a great transition into veggie foods, they also hide a superb nutritional value behind that fancy ivory skin. As you might know, beans are very high in protein (17-25% which is higher than eggs and most meats), they are also very grounding, slowly digested and according to Chinese medicine they support our stomach, spleen and heart. White beans (and other beans) are low in fat but have an amazing mineral content. Potassium, zink, folate, and iron are only a few of them.

Another thing. Don’t be scared of beans just because of the *hrm* gas factor. When starting to eat real fiber your stomach gets to work and that may cause some gas. Your digestive system will get the hang of it soon and in the meantime it helps to drink lots of water and when cooking the beans follow these steps: 1. Let the beans soak for 10 hours and then rinse thoroughly two times. 2. Bring to a boil, then drain the beans and rinse. 3. Bring to a boil in new cooking water, skim off any foam and cook until ready.

White Bean Chocolate Chip Cookies

This is not your regular chocolate chip cookie so don’t expect a crunchy, insanely sweet dry cookie that lasts for 2 years. Instead this is a delicate creation that needs some care. You get a fabulous boost of protein and fibers while munching on them and they are also the perfect gift at a dinner party. Spread the healthy cookie love, right!? Ps. if you need a chocolate candy sometime, bake the chocolate chips and enjoy. ( I might have done that 2 or 3 cold evenings)

Chocolate chips
15 dried dates, pitted (use raisins if you cannot get your hands on dried dates)
5 tbsp raw cacao powder (or use unsweetened regular cacao powder)
2 tsp coconut oil

1. Add all ingredients to a food processor and blend until it turnes into a chocolate dough. Add a tsp of water if neccecary.
2. Roll into little chocolate balls (makes approximately 45-55 small ones) and set aside in the fridge.

Cookie dough (makes 10-12 mid sized cookies)
1 cup coconut flour (I used unsweetened shredded coconut and my coffee grinder)
1 cup cooked large white beans (you can use canned)
3 tbsp flax flour
1/3 cup veggie milk (I used oat)
2 tbsp virgin coconut oil
2 tbsp date molasses
3 tbsp coconut palm sugar
1 tsp baking powder
1 pinch of salt
1 tsp pure vanilla

1. Preheat the oven to 375°F (200° C).
2. Mix all the dry ingredients in a bowl and the wet ingredients in another.
3. Use a hand blender to thoroughly combine the wet ingredients.
4. Line a baking sheet with parchment paper and spoon the cookie batter onto it. Using the back of the spoon flatten the cookies as they will spread only slightly when baking.
5. Add a few chocolate chips to every cookie and bake for 15-20 minutes (keep a sharp eye).

IMPORTANT. When the cookies are baked and ready, let them chill and firm up in the fridge for at least 10-15 minutes. I know it’s hard but it’s also worth it.

So.. That’s my dirty little need right now. Secret reviled. See you by the fireplace!

I´d love to know if you have a little story about chocolate chip cookies (there always seems so be one). So scroll down a bit and leave your love in the comments below!

Then pop by the Earthsprout community at Twitter & Facebook, there is always something fun going on there.

Cookie smiles /Elenore

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