Lima Bean Chocolate Chip Cookies

This is in stage one recipes though it does have a touch of coconut sugar to help with browning. You can experiment without the coconut sugar.


Makes 1 dozen cookies

1/3 cup coconut oil melted

1-2 tsp stevia/insulin blend (to taste)
1 tsp coconut sugar granules
1/4 cup yacon syrup
1/3 cup cooked white beans, pureed (I used white lima beans)
1/2 tablespoon vanilla extract
1/2 teaspoon maple extract (optional)
1 1/3 cups flour (1 pt almond/1 pt sorghum/1 pt tapioca)
1 teaspoon aluminum free organic baking powder
1/2 teaspoon Himalaya salt
1/2 cup unsweetened chocolate or carob chips
  1. Preheat oven to 350°F.
  2. Blend oil, stevia/inulin, coconut sugar, yacon syrup, beans, and extracts in a blender or food processor.
  3. In a medium bowl, whisk together the flour, baking powder, and salt.  
  4. Add the wet ingredients to the dry ingredients and mix until just combined.
  5. Fold in the chocolate chips.
  6. Using a cookie scoop or your hands, form tablespoon-sized balls of dough and place on a parchment-lined baking sheet.  Flatten each ball slightly using your fingers.
  7. Bake for 15-20 minutes, or until the edges are lightly browned.
  8. Let cookies cool on baking sheet for a few minutes before transferring to a wire rack.


recipe adapted from

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