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Deep-Dish Chocolate Chip Cookies

For when you kind of want to stick to your resolutions!

Prep time: 15 minutes | Cooking time: 18 minutes


  • 2 cans of low-sodium white beans (cannellini or navy)
  • 1 Cup Quick Rolled Oats
  • 1 Plum Organics® Just® Sweet Potato Pouch
  • 2 tsp. Vanilla Extract
  • ½ tsp. Baking Soda
  • 2 tsp. Baking Powder
  • ½ tsp. salt
  • 1 ½ tsp. Cinnamon
  • 3 Tbsp. Vegetable Oil
  • 1 ½ cups Brown Sugar (not packed)
  • 1 cup Chocolate Chips


Yield: 12-15 Cookies

  1. 1. Preheat oven to 350°F.
  2. 2. Drain and rinse the beans. Blend all ingredients except for the chocolate chips in a food processor until smooth. This should take about 5 minutes. Scrape the sides of the food processor halfway through.
  3. 3. Mix in the chocolate chips.
  4. 4. Line a muffin tin with liners. Put ¼ cup of batter into each liner. Gently tap the muffin tray against the kitchen counter to evenly distribute the batter. <em>Note: These can also be baked flat on a cookie sheet!</em>
  5. 5. Bake 16-18 minutes. These will be ooey gooey but there are no eggs in this recipe so there is no need to worry!