Flourless Mint Chocolate Chip Oatmeal Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snack
Serves: 24
Ingredients
  • 15 oz can no salt added white beans, drained reserving 3 TBS liquid from the can*
  • ½ cup butter, softened (or vegan butter)
  • ⅔ cup brown sugar
  • ¼ cup milk of choice (plant-based or regular)
  • 1 tsp each: peppermint extract and vanilla extract
  • 2 cups oats (quick and/or rolled)
  • 1 tsp kosher salt
  • ½ tsp each: baking powder and baking soda
  • ⅔ cup chocolate chips (I used semi-sweet)
Instructions
  1. Mash the beans until there are no whole pieces left with a potato masher or a fork.
  2. Use an electric hand held mixer and beat the liquid from the canned beans for about 2 minutes on medium speed. The mixture should thicken slightly and may foam up somewhat.
  3. In a stand mixer, cream the butter and brown sugar together until smooth. Add the beaten bean liquid (aquafaba) and mix until smooth. Add the mashed beans and mix about 1 minute or until well combined (the mixture may look a bit chunky).
  4. Mix in the milk, peppermint extract and vanilla extract. Mix until smooth.
  5. Add the oats, salt, baking powder and baking soda. Mix until just combined. Add the chocolate chips and mix again until just combined.
  6. Chill the dough in the fridge for at least 30 minutes and up to overnight.
  7. Preheat the oven to 350 degrees F.
  8. Scoop about 2 TBS to form each cookie, flattening the cookies slightly as you go. Place on a parchment lined baking sheet about 2 inches apart. You should get 24-25 cookies.
  9. Bake in the preheated oven for 25 minutes, or until the outside of the cookie is golden brown. Let the cookies cool completely before transferring to a plate. They will be crumbly until cooled.
Notes
Canned bean liquid (aquafaba) is more reliable than homemade.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/flourless-mint-chocolate-chip-oatmeal-cookies/