gluten-free, dairy-free, egg-free, junk-free, and a bonus grain-free variation
Last summer, when I stayed at my sister’s house in Pennsylvania, I winged my first ever batch of white bean chocolate chip cookies. I had brought sorghum flour, ground flax seeds, and packets of Knox gelatin in my suitcase, and supplemented the rest of the ingredients with a trip to Trader Joe’s. Woot Woot to the Trader Joe’s in State College, which was NOT there when I was a student at Penn State!
THEY TURNED OUT SO WELL. You can see my virgin batch on Instagram, tinted green because the picture was taken outside on my sister’s patio, under her green umbrella.
Staying at her house last August was truly one of the best weeks I’ve had in a really long time. These cookies take me back to how happy and alive I was to eat them during my time in Pennsylvania. If you remember, last year I struggled with depression. The hot, Pennsylvanian summer was sunshine to all the dark, struggling places in my heart that felt lost and hopeless. When I eat these white bean chocolate chip cookies, I remember that feeling. I remember joy.
But then there’s the fact that THIS IS A CHOCOLATE CHIP COOKIE I CAN EAT. That in and of itself is pure delight.
I need to remind you that I have no concept of normal food. I haven’t eaten normal food for over ten years. I eat archerfriendly. I try to limit sweeteners as much as possible because I have insulin resistance. I also have multiple food allergies and reactions. And then there’s the SIBO (Small Intestine Bacterial Overgrowth) I need to re-test. Let’s forget about the SIBO for now, because these cookies as-is are not SIBO friendly. People, what am I going to eat if I have to embark on the excruciating Specific Carbohydrate Diet with insulin resistance and multiple food reactions!?
If you want to make these White Bean Chocolate Chip Cookies grain-free, that is totally possible.
You can use ground flax seeds in place of the sorghum flour. I tried it! Using additional ground flax seeds in place of the sorghum produces a softer and more fragile cookie, but hey, it works! The ground flax seed sub-in for the sorghum also makes the cookie better for the blood sugar. Ground flax seeds are superior to sorghum flour when it comes to optimal blood sugar balance. But, there’s only 1/2 cup of sorghum flour in the grain based recipe, and I can live with that.
My girls think the grain-free version tastes sweeter, but I think the exact opposite. I really love the sorghum based ones, the texture is perfect.
Now, these are weirdo cookies, because they’re everything free. That means they are delicate. They work best stored in the fridge and eaten cold. This is how I like them and this is how you should eat them. When warm, fresh out of the oven, they are fragile and tender and can break easily — just like your heart. They taste great warm, but for longevity and texture, just keep them in the fridge, ok?
I put gelatin in my cookies to bump up the protein content. If you are vegan, the cookie recipe should work without it, due to the flax. I haven’t had a chance to make a fully vegan version, but they are egg-free!
Oh, and let’s talk about chocolate chips before I sign out. They are not all equal. I like Sunspire’s dark chocolate chips, way less sugar than Trader Joe’s! Trader Joe’s are cheap, though, but you’re paying for the extra sugar. Last summer at my sister’s house, I used the Trader Joe’s version because it was easy to find. If you’re using dark chocolate chips, you really should be buying the chocolate chips with the LEAST amount of sugar in them. The ones I’ve found with the least amount of sugar are Sunspire’s… without having to go to the stevia ones that have erythritol in them. Sugar alcohols kill my belly so I avoid those ones.
I can’t wait for you to try these! This is my only chocolate chip recipe to date. I’m trying to get all of my go-to archerfriendly recipes up on the blog. There’s a long list. I love sharing them with you. Let me know what you think!
White Bean Chocolate Chip CookiesMakes about 40-50 cookies
- 1/2 cup sorghum flour (or 1/2 cup ground flax seeds if you want them to be grain-free)
- 1/4 cup ground flax seeds
- 1 package Knox gelatin or 2.5 teaspoon gelatin equivalent
- 1 teaspoon aluminum free baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon stevia
- 5 medjool dates
- 4 3/4 cups cooked white beans (great northern or navy beans)
- 1 cup virgin coconut oil
- 1 teaspoon vanilla
- 1 cup dark chocolate chips
- Place parchment paper on cookie sheets.
- Preheat oven to 375° F.
- Place sorghum, ground flax seeds, gelatin, baking powder, salt, and stevia in a large mixing bowl. Mix well.
- Chop dates and remove the seeds. This will help them blend better.
- Blend white beans, coconut oil, chopped dates, and vanilla in a food processor or Vitamix. You may need to start out blending only half the white beans and half the coconut oil — blend that well and then add the rest of the white beans and coconut oil.
- Pour blended mixture into the mixing bowl with the dry ingredients. Mix well.
- Add chocolate chips and evenly fold them into the batter.
- Roll into spoonful sized balls and flatten on cookie sheet. The cookies need manually flattened or they will mostly retain the shape of how you put them on the cookie sheet.
- Bake at 375° F for 15-16 minutes. NOTE: If you do not flatten out your cookies a little bit, they will most likely need a longer baking time.
- Transfer to a cooling rack very carefully (or not! They may be fine cooling on the cookie sheet). Cookies are very fragile when warm.
Note: Store the cookies in the fridge once they are cool. Recommend eating them cold, as they hold together well when they are cold. The grain-free variation is particularly more fragile at room temperature.