White Bean Cookies

Hey there :)

So, some days back I was on a weekend trip with some friends. As it included hiking and climbing we were bound to burn some calories over the day. Hence I wanted to make some easy and quick pick-me-up snacks, ready to eat on the go or in a short break without a lot of fuss, but with some protein and nutrition-dense food.

Beans and Legumes are always a good source for some protein, although they don’t contain a complete protein. But you can get the other parts from other sources easily ;) But anyway, I decided to use white beans as the base for those cookies. I have used them in baking before and was happy with the results so I went for them this time again. I think it was a good choice. They don’t have an overly penetrating flavor, so you don’t actually feel like eating beans. Which is something I don’t want to when eating a cookie.

This said, those cookies still wouldn’t be my number one choice if I was graving for something sweet. Although they are slightly sweet (and by adding some extra chocolate you can adjust it perfectly), they aren’t your regular sugar-rush cookies that you might know from Christmas. And they aren’t meant to be that, so please don’t be mean to them for not being the sweetest thing you have ever tasted ;)

One cookie will fill you up quite a bit. Or at least one was enough to fill me up. And they will give you some energy for a while without making you feel stuffed. This makes them a nice snack if you are on the run or they make a nice after-sports treat. Maybe you could even have them as a small breakfast.

They are quite easy to make. Basically it is all about mixing everything together and then add the fillings you prefer. I will give some options, but you can freely add whatever you want. They are very versatile. And as I said, with the fillings you can also adjust the sweetness a bit.

So have fun playing around with them :)



prep. time: about 15 minutes + baking time +++ yields about 15 biscuits, give or take a few



  • 3 Cups / 300g rolled oats, divided
  • 1/3 Cup / 60g buckwheat groats
  • 2 Tbsp. hempseeds, shelled
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 2 Tbsp. Maca powder (optional)


  • 1 1/3 Cups / 240g white beans, cooked
  • 1/3 Cup + 2 Tbsp / 120g applesauce (preferably unsweetened)
  • ¼ Cup / 65g nut butter of your choice (I used a mix of peanut and almond)
  • ¼ Cup / 60 ml maple syrup + another 2 Tbsp. if you like it sweeter
  • 2 Tbsp. coconut oil, melted
  • 1 tsp. vanilla paste
  • 1 Tbsp. chia seeds + 3 Tbsp. water


  • 5 choped dates + 2 Tbsp. pumpkin seeds
  • 100g chopped dark chocolate
  • ¼ Cup / 40g mixed chopped nuts
  • mixed dried fruits
  • some mixed berries


Start by combining the chia seeds and 3 tbsp. water. Set aside and let gel for about 10 minutes.

Then put about 2 Cups /200g (but you can eyeball this) of the rolles oats in a blender and pulse until you got some coarse flour.

In a big bowl mix all the dry ingredients.

In the blender again place all of the wet ingredients except for the chia-water mix. Pulse until smooth.

Pour the wet mass and the chia gel over the dry ingredients and stir well until everything is well distributed. You can use a wooden spoon or your hands. You will have a sticky and wet mass.

Like this you have some plain biscuit dough. It will totally work on its own like this, but I prefer to add some more flavors and textures to it. You can go basically with whatever you want, but I have included some suggestions, my favorite being the date and the chocolate version. So you just choose your favorite “filling” and add it to the dough, mixing it again until evenly incorporated.

Preheat your oven to 175°C.

Form into about 12-17 balls. On a baking tray lined with baking sheet, place the balls and press them down flat.

Bake at 175°C for about 20-25 minutes.


4 thoughts on “White Bean Cookies

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