Who doesn’t love getting an extra boost of protein even as they indulge in dessert? These decadent s’mores cookies are made with a secret ingredient—Randall Great Northern Beans—that makes them extra smooth, creamy, and even a bit healthier than other dessert options. If you don’t believe that beans can make an extra delicious cookie, give this recipe a try and prepare to be pleasantly surprised. As a bonus, these cookies are super easy to adapt to a vegan, gluten-free lifestyle if you choose.
• 1 24oz jar Randall Great Northern Beans, drained
• 1 Tbsp of softened butter or vegan butter
• ½ cup of brown sugar
• ¾ cup of rolled oats, gluten-free if needed
• ¼ cup of brown rice flour
• ¼ tsp of sea salt
• 1 tsp of baking powder
• ⅛ tsp of baking soda
• ¼ tsp of cinnamon
• ½ Tbsp of vanilla
• ¼ cup of maple syrup
• ¼ cup of milk or milk alternative
• 6 large marshmallows or vegan alternative
• ¾ cup of regular or vegan chocolate chunks or chips
Preheat oven to 350°F and prepare an 8×8 glass baking dish by lining it with parchment paper.
Add all ingredients except for marshmallows and chocolate chunks to a high-speed blender. Process the ingredients on medium-high speed until the batter is smooth and no bits of oats or beans remain. Depending on your blender, you may need to stop a few times to push down the sides. Repeat the process until the batter is mostly smooth.
Mix in about ¾ of the chocolate chips (reserving some for the top). Pour the batter into the prepared baking dish and use a spoon or spatula to smooth it out to the edges.
Add the remaining chocolate chips on top of the cookie bars. If you’re using large marshmallows, cut them up into 3 or 4 pieces and scatter them on the top of the cookie bars, gently pressing them into the batter.
Bake for 22-24 minutes, until the edges begin to brown and slightly pull away from the sides.
Let the bars cool for at least 15 minutes before cutting them. Bars will firm up more as they cool.