White Bean S'mores Cookie Bars
Gooey marshmallows and chocolate, studded through a graham flavored cookie bar that will have everyone go wild! Bonus points.... it's made with hidden white beans!
Equipment
- high power blender
Ingredients
- 1 can cannellini beans (15.5oz) drained and rinsed well
- 1 tablespoons softened vegan butter
- ½ cup brown sugar
- ¾ cup rolled oats gluten free if needed
- ¼ cup brown rice flour
- ¼ teaspoon sea salt
- 1 teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon cinnamon
- ½ tablespoon vanilla
- ¼ cup maple syrup
- ¼ cup soy milk
- 6 large vegan marshmallows* I used Dandies
- ¾ cup vegan chocolate chunks or chips
Instructions
- Preheat oven to 350°F and prep an 8x8 glass baking dish by lining with parchment paper.
- In a high power blender add all ingredients EXCEPT marshmallows and chocolate chunks. Process on medium-high speed until 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 until batter is mostly smooth.
- To the batter, mix in roughly ¾ of the chocolate you are using (reserving some for the top). Pour batter into the prepared baking dish and use a spoon or spatula to smooth it out to the edges.
- Add the remaining chocolate chunks to the top of the cookie bars. If using large marshmallows, rip 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 edges begin to brown and slightly pull away from the sides.
- Let cool for at least 15 minutes before cutting. Bars will firm up more as they cool.
Notes
*Vegan Marshmallows- I tested this recipe using Dandies Vegan Marshmallows and cut them into quarters. You can also have good results using the Dandies Mini Marshmallows. I did not test this with any other brand, so I can not guarantee the result of how another brand would bake up.
Did you try this recipe?Let me know how it was!