Before You Dive Into This Delicious Recipe… 🍲

Let me ask you something.

Have you ever said, “I know I should eat more plants... but I just don’t know how to make it work in real life?”

If so—you’re not alone. And you’re exactly who I created The PlantWhys Collective for.

It’s not a diet. It’s not a challenge.
It’s a lifestyle shift for real women with real lives—who want to feel better, lose weight, and stop feeling overwhelmed by all the “shoulds” when it comes to food.

Inside the Collective, you’ll get:

✅ A gentle, step-by-step 40-day Jumpstart
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It’s like the support system you’ve always wanted, all in one place—with no guilt, no fads, and no shame.

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You’ll see everything laid out clearly—whether you want to dip your toe in monthly or go all-in for the year.

You don’t need to go plant-based overnight.
You just need a simple path—and someone to walk it with you.

Now… ready for the recipe? Let’s do this. 🌱

—Ali

Learn More about the Collective PlantWhys Membership Here

Vegan White Bean Cookies

beans cookies healthy dessert vegan dessert Dec 29, 2023

Vegan White Bean Cookies
Makes 12-18 cookies• Total Time: 20 minutes • FODMAP rating: medium

You will not believe the base of these cookies are made from beans and not with flour.They are packed with plant-based protein and rich with antioxidants. Serve them at your next gathering and watch others enjoy the same health benefits!

Ingredients
1 (15 oz) can or 1 ½ cups of white beans
¼ cup liquid sweetener of choice
½ cup almond or alternative nut/seed butter
1 teaspoon pure vanilla
1 tablespoon lemon juice or apple cider vinegar
1 teaspoon baking powder
¾ cup dairy-free chocolate chips, plus additional for topping as needed.

Instructions
1.Preheat oven to 350℉ and prep a cookie sheet with parchment paper. Drain and rinse beans.
2.In a food processor, blend together the beans, maple syrup, nut/seed butter, vanilla, lemon juice and baking powder. Blend ingredients until combined, scraping down sides when needed. Fold in the chocolate chips.
3.Use a scoop or large spoon to scoop the cookies onto the parchment paper, leaving plenty of spread room between the cookies as they will expand some. Bake the cookies until the edges begin to brown or for 12-15 minutes.
4.Allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a rack. They can be stored in an airtight container in the refrigerator for up to a week.

*Don’t forget to preload on vegetables before you eat!
*FODMAP Swaps: Keep portions 2 cookies or less due to bean content and increase as tolerated

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Before You Dive Into This Delicious Recipe… 🍲

Vegan White Bean Cookies

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