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Ginger and Chocolate Cannellini Bean Cookies

Introducing a delightful fusion of unexpected flavors and wholesome ingredients: Ginger and Chocolate Cannellini Bean Cookies. This unique recipe takes the traditional cookie experience to new heights by incorporating nutritious cannellini beans, infusing each bite with a creamy texture and added protein. Complemented by the warm, spicy notes of ginger and the rich indulgence of dark chocolate chunks, these cookies offer a delightful balance of sweet and savory. Perfect for those seeking a healthier twist on their favorite treat or looking to experiment with unconventional flavor combinations, these cookies are sure to tantalize the taste buds and leave a lasting impression.


  • 14 oz cannellini beans, rinsed and drained

  • 1 egg, or flax egg

  • 1/2 cup brown sugar

  • 1/4 cup olive oil

  • 1 cup rolled oats

  • 1/2 cup almonds raw and chopped

  • 2 oz dark chocolate chips

  • 1/3 cup candied ginger, chopped

  • 1/2 cup whole wheat flour


  1. Preheat the oven to 350 F. Lightly oil two baking trays.

  2. Puree the beans in a blender or food processor. Add the egg, sugar, and olive oil, and mix until well combined.

  3. Combine the oats, almonds, chocolate, and ginger in a large bowl. Add the bean mixture and stir well. Add the flour and stir until combined.

  4. Using two tablespoons of the mixture for each cookie, spoon onto the prepared trays and press into flat circles.

  5. Bake the cookies for 20 minutes, until evenly browned.


(This recipe was inspired by

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