Low-Fat Chocolate Chip Cookies-made with White Beans

Posted by Crystal-Everyday Food Storage on Saturday, April 5, 2008 · View Comments 

You’ll never guess what this cookie DOESN’T have in it! I’ll give you one guess…if you guessed a fat you are right! There is no butter or shortening in this cookie. Instead you have the protein, fiber and health benefits of….yep…BEANS! To make the deal even sweeter this low calorie cookie only has 1 cup of sugar and is full of even more fiber when you use whole wheat flour. The cookie has a great cake-like consistency and of course no bad flavor or after taste! I served them to my brother, nephew and husband and no one knew there was anything different about the cookie, infact to quote them: “These are AWESOME!!”



CHOCOLATE CHIP COOKIES
(Made with white beans)

½ cup cooked white beans
1 cup brown sugar
4 eggs (1/4 C. Egg Powder + 1/2 C. Water)
1 tsp. vanilla
2 ¼ cups wheat flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 cups chocolate chips
1 cup pecans (or walnuts) chopped

Beat beans and sugar together. Add eggs, vanilla. In separate bowl sift together flour, baking soda, baking powder and salt. Add flour moisture to bean/sugar mixture. Stir until well blended. Stir in chocolate chips, and nuts. Cover and refrigerate dough for 1 hour. Preheat oven to 350°F. Drop by tablespoonfuls onto greased cookie sheet. Bake 10-15 minutes depending on size of cookies. Makes 4 dozen.

Long Term Food Storage Items Used: 3
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© 2008 – 2010, Crystal-Everyday Food Storage. All rights reserved.

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  • Natalie
    I just made these cookies on Saturday and didn't tell my family they had beans in them. They disappeared just like the ones I usually make with butter. Now these will be the cookies I usually make! I am so excited!
  • tobymine
    Tried these last night - they were a little too chocolatey for me (I used mini chips and they were EVERYWHERE) but other than that - DELICIOUS! My husband had no idea anything was different. I can't wait to serve these at our next family gathering and shock the pants off my family members!
  • Tammy
    Oh nice! I will definitely be trying this one! I have done it with avocados and loved it.
  • Stucki Family
    Crystal,


    I love your sight! I'm slowly putting wheat into more recipes and can add my experience that white wheat is definately easier to use as far as taste goes. I love putting beans in your cookies because beans are loaded with fiber and protein. Keep the great recipes coming.
  • Caleb and Jamie
    Cool website Crystal. I am super impressed! I'll vouch for the blender wheat waffles-they are so good. We make them all the time and love them! I am excited to try out the recipes and suggestions that you post, especially the cookies, they look really good.
  • Rick
    "As prepared" in this case means without the nuts. Apparently Crystal's brother doesn't rate the full ingredient list. The chopped pecans adds about 100 calories to a four cookie serving, with most of that being fat.
  • Rick
    Hey, I said they were good. They are also cakey. You may be able to make them more chewy if you want, but not crispy. No fat pretty much means no crispy.


    If you wanted to try making a chewier cookie you could try developing the gluten in the wheat flour more by increasing the mixing time before you add the chips.



    Incidentally, as prepared 4 cookies works out to about 300 calories, 30% from fat and a respectable 5g of fiber.
  • Crystal Godfrey
    YEAH!! Let me know how you like them. Don't pay any attention to my brother saying they are too "cakey." It didn't stop him from eating a bunch!
  • attack of The Mouse
    I can't wait to try them. I will try them I promise. Thanks for the recipe.
  • Rick
    I'm not sure I use words like "AWESOME" to describe things, not since high school, anyway, but these cookies are really good. No hint of the beans or the lack of fat, at least as far as taste goes. The whole wheat doesn't even stand out. Such is the magic of strong flavors like chocolate. They are more cakey than most people would like, but that can't be avoided since they have no fat to make them more crisp.


    I'd be interested to see if the bean trick works on oatmeal raisin cookies. There the cakier texture wouldn't stand out as much.
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