Grain Free Chocolate Chip Cookie

Not your average chocolate chip cookie. If you are a fan of the crunchy dry chip cookie, these are not for you. Sampling them warm is a treat. You can not just eat one… they are light and airy; tastes like you are eating a chocolate chip cake, but not. I would classify them also as sugar free- but the chocolate chips have sugar- otherwise the recipe is sugar free.

Cannellini Chocolate Chip Cookies

Gluten free, grain free,dairy free

Prep Time: 20 minutes

Bake Time: 18-20 minutes

Makes: 12-15 cookies

Preheat Oven: 350F

Ingredients:

• 1 1/2cups approx. of cannellini beans ( white kidney beans cooked or canned 398ml)

• 1/4 cup of almond butter

• 1/4 cup of apple puree

• 1 tsp of vanilla extract

• 2 eggs whites

• 1/2 tsp baking soda

• 1/4 tsp ginger

• 1/2 cup dairy free chocolate chips

Preparation:

• Drain and rinse throughly the beans if using canned. In a medium bowl, puree the cannellini beans or puree in a blender.

• Add the almond butter, apple puree, vanilla extract, ginger and baking soda to the puree and using a blender, mix together for 1-2 minutes.

• Beat the egg whites with a hand blender till fluffy and it forms peaks. Gently fold eggs into the cannellini mix. Do not over mix.

• Gently fold in the chocolate chips.

• Using a tablespoon, drop rounded mounds onto a cookie sheet lined with parchment paper. The dough will be moist and take it’s own shape on the cookie sheet.

• Bake at 350F for 18-20 minutes checking for an overall golden color.

• Using a spatula remove from sheet and let cool on wire rack.

• Store in fridge or freezer.