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)
4 eggs (1/4 C. Egg Powder + 1/2 C. Water)
2 ¼ cups wheat flour
½ tsp. baking soda
2 cups chocolate chips
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.
© 2008 – 2010, Crystal. All rights reserved.
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.
I can’t wait to try them. I will try them I promise. Thanks for the recipe.
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!
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.
“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.
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.
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.
Oh nice! I will definitely be trying this one! I have done it with avocados and loved it.
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!
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!