Mint Chocolate Chip Oatmeal & Bean Cookies
Healthy dark chocolate chip & mint cookies
Cookies that are rich in protein and fiber prepared with navy beans
A high-protein, high-fiber snack made with dark chocolate chips and natural mint extract.
This gluten-free and vegan cookie recipe is sure to be a hit with the whole family! It's a snack that my boys really enjoy in their lunchboxes. A heathy twist on the chocolate chip classic that is oh so satisfying and tasty.
Are you craving a wholesome dessert? These mint chocolate chip oatmeal & navy bean cookies will surely do the trick.
A high-protein, fiber rich cookie topped with dark chocolate chips and made with natural mint extract
Makes about 2 dozen cookies
For a gluten-free cookie, opt for the gluten-free version of all the ingredients below. For a vegan cookie, choose vegan butter or coconut oil from the options offered.
Ingredients
1½ cup navy beans (one 15 oz can: beans drained and rinsed)
2 cups rolled oats
1/2 cup vegan or regular butter, or coconut oil, at room temperature
1/2 cup maple syrup
1/2 cup vegan and gluten-free dark chocolate chips, or regular
1/4 cup soy, oat or almond milk, unsweetened
1 teaspoon natural mint extract, you can skip this ingredient, or use almond or orange blossom extract instead according to your preferences
1 teaspoon baking powder
½ teaspoon fine sea salt or Himalayan salt
Are you craving a sustaining snack? These mint chocolate chip oatmeal & navy bean cookies will surely do the trick.
Instructions
Preheat your oven to 350°F and lightly grease a large baking sheet.
In a food processor, mix the butter, beans and maple syrup until a paste forms.
Then add and mix in all the ingredients, except for the chocolate chips, to your paste until it becomes like a cookie dough texture.
Add the chocolate chips manually to your dough using a spatula.
Form small balls, with two spoons, and space them 2 inches apart on the cookie sheet. To make the dough easier to handle, you can refrigerate it for a few hours before making the balls.
After placing all your dough balls on the baking sheet, lightly press them to form small discs.
Bake until the air is fragrant and the cookies turn golden brown on the bottom, 25 to 28 minutes.
After removing your baking sheet from the oven, let the cookies rest for 5 minutes, then transfer them to a cooling rack before serving.
These cookies are perfect for the lunchbox and a great solution for eating more legumes.
Are you ready to better plan your meals and make better food choices for you and your family? Be on the lookout for my future vegan recipe posts.