I love cookies, but then, who doesn’t? The other day I brought these peanut butter chocolate chip cookies made with white beans into work. I didn’t tell my colleagues at first and when I did, they were surprised to find out that there were white beans in them. I am not claiming that they are “good” for you or they taste exactly like a bakery cookie, but it does add some good nutrition to a cookie.
Peanut Butter and Chocolate Chip Cookies with White Beans
3/4 cup pureed white beans (drained and rinsed) – the key is to puree them to almost a liquid, no lumps
1/4 cup butter substitute (I prefer Brummel and Brown because it is a yogurt base that bakes well)
1/2 cup brown sugar (or brown sugar substitute)
1/2 cup sugar (or sugar substitute specifically for baking)
1/2-3/4 cup of peanut butter
1 tsp vanilla
1 cup whole wheat flour
1 cup white flour
1 Tbsp baking soda
1 tsp baking powder
2 1/2 cup ground oat flour (put regular oats in blender or food processor until they are the consistency of flour
1 cup of chocolate chips
1 cup of peanut butter chips (optional)
Preheat the oven to 400 degrees. Mix white beans, butter, brown sugar, white sugar, eggs, peanut butter, and vanilla thoroughly. Mix dry ingredients. Pour the wet ingredients into the dry ingredients and mix gently, but thoroughly with a wooden spoon.
Drop by the tablespoon onto your cookie sheet and bake at 400 degrees for 6 minutes. This will make about 3 dozen cookies.
You can also omit the peanut butter and peanut butter chips to have chocolate chip cookies with white beans. For some other healthier cookie recipes check out these 10 cookie recipes to reduce your sweet tooth guilt.
Photo Credit: peyri