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Yields15 Servings
 6 tbsp Unsalted Butter, softened
 ¾ cup Packed Dark Brown Sugar
 1 can Cannellini Beans, 15.5 ounce can, rinsed and drained well
 ¼ cup Pure Maple Syrup, grade b if possible
 2 large Eggs, room temperature
 1 ½ tsp Pure Vanilla Extract
 1 ⅓ cups All-Purpose Flour
 ½ tsp Fine Sea Salt
 1 cup Semisweet Chocolate Chips
1

Preheat the oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper (if desired).

2

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium-high speed until smooth and fluffy, 4 to 5 minutes.

3

Meanwhile, shake the beans in the colander over the sink to remove any excess water and transfer them to a food processor or blender. Add the maple syrup and puree until very smooth.

4

Add the bean mixture to the creamed butter in the mixer and beat on medium speed until completely smooth, stopping and scraping down the bowl with a rubber spatula several times, 3 to 4 minutes.

5

Add the eggs, one at a time, beating well between additions; add the vanilla and mix until combined. Scrape down the bowl. Don’t worry it the mixture looks curdled; it will smooth out when the dry ingredients are added.

6

Meanwhile, whisk the flour and salt together in a bowl. With the mixer on low speed, slowly add the flour and mix just until combined.

7

Remove the bowl from the mixer and stir in the chocolate chips. Drop heaping tablespoonfuls of dough onto the lined pans, spacing them about 2 inches apart. (For flatter cookies, use a small offset spatula or the back of a spoon to spread the dough out slightly).

8

Bake until the cookies begin to turn golden around the edges, 10 to 12 minutes; do not overbake. Remove the cookies from the oven and cool for at least 10 minutes on the pan before transferring them to a rack to cool completely. Store cookies in an airtight container for up to 3 days. Enjoy!

Ingredients

 6 tbsp Unsalted Butter, softened
 ¾ cup Packed Dark Brown Sugar
 1 can Cannellini Beans, 15.5 ounce can, rinsed and drained well
 ¼ cup Pure Maple Syrup, grade b if possible
 2 large Eggs, room temperature
 1 ½ tsp Pure Vanilla Extract
 1 ⅓ cups All-Purpose Flour
 ½ tsp Fine Sea Salt
 1 cup Semisweet Chocolate Chips

Directions

1

Preheat the oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper (if desired).

2

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium-high speed until smooth and fluffy, 4 to 5 minutes.

3

Meanwhile, shake the beans in the colander over the sink to remove any excess water and transfer them to a food processor or blender. Add the maple syrup and puree until very smooth.

4

Add the bean mixture to the creamed butter in the mixer and beat on medium speed until completely smooth, stopping and scraping down the bowl with a rubber spatula several times, 3 to 4 minutes.

5

Add the eggs, one at a time, beating well between additions; add the vanilla and mix until combined. Scrape down the bowl. Don’t worry it the mixture looks curdled; it will smooth out when the dry ingredients are added.

6

Meanwhile, whisk the flour and salt together in a bowl. With the mixer on low speed, slowly add the flour and mix just until combined.

7

Remove the bowl from the mixer and stir in the chocolate chips. Drop heaping tablespoonfuls of dough onto the lined pans, spacing them about 2 inches apart. (For flatter cookies, use a small offset spatula or the back of a spoon to spread the dough out slightly).

8

Bake until the cookies begin to turn golden around the edges, 10 to 12 minutes; do not overbake. Remove the cookies from the oven and cool for at least 10 minutes on the pan before transferring them to a rack to cool completely. Store cookies in an airtight container for up to 3 days. Enjoy!

White Bean Chocolate Chip Cookies

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