Fanatic Friday Food Storage Recipe Rewind: Low-Fat Chocolate Chip Cookies

I made these cookies and my kids and husband thought they were great! I always like to keep cookies in the cookie jar on my table for an occasional treat, and I'm sure that I'll be making these again soon. Thanks for the great tips and recipes!

no one ever said if you are suppose to puree the beans or not...could you please email me if possible asap! Thanks. prepare2day@gmail.com

Okay, I tried these today and they were grainy. I'm thinking it's either because I didn't do the bean quite right (may have over-cooked them?) or it doesn't work quite as well with red wheat. I'll have to try again.

I got some of your magnets, and today I tried baking with dried egg. I made cookies and banana bread. My question is, do you alter recipes when you use dried egg & water? My cookies tasted okay, but they did not look good because the dough was runny. The bread seemed to sink as well, and I'm not sure what to make of this. I don't know if you ever do Q&A posts, but if you do....my question is: Do you alter recipes when using dried eggs?

Tried these yesterday and loved them! Yes they are cake like but I like to mix is up every once and a while. They were awesome right out of the oven. Not as fantastic the second day but I still have eaten way more than my fair share. I had been reading about using beans as a replacement thanks for giving me the courage to do it!

I am eating my revised version of these cookies. I have had more than I care to share, but hey, they are almost good for you. I put in powdered beans and extra water to compensate. They worked just fine. I also used RAW sugar instead of brown. My kids said they were good and kept asking for more, (but it could be that we don't eat a lot of cookies around here, so anything that is deemed "cookie" is good, lol.)

one more thing, I put choco, and butterscotch chips in half, and craisins and dates in the other half, both good.

I tried these last night (with half wheat/half white flour) and the batter was so runny! Even after putting it in the fridge for over an hour. I don't know how anyone was able to make little cookie-like mounds. They were still really good though right out of the oven. My husband and 4 year old ate several; my 2 year old picked out the chocolate chips then handed the cookie back to me. So I guess everyone liked them. I was disappointed in them this morning though, 12 hours later (day-old cookies are always the test), as they were very chewy. Did I do something wrong? Was I not supposed to puree the beans first? Please help because I would LOVE for this recipe to work for me!

They ARE good!!! I used a can of Great Northern beans because I ran out of my cooked, frozen ones. One can was enough beans to make 1 1/2 times the recipe. I stuck with 2 cups choc. chips though, and used mini chips, I think 2 cups mini chips would be plenty for even doubling the recipe. I'm taking these to a family party tomorrow, if the don't get eaten first!

I wasn't a real big fan of these cookies--mainly because of the cake-like texture. It's just not my thing but I think other people would like it. You definitely have to realize that the dough is more like batter than dough--I made the mistake of putting extra flour in and then I had to thin it out. I think I would try this again with a little more sugar and make it into a muffin. It makes more sense as a muffin to me ...

These cookies are way good! You can also use Kamut flour, amarath, quinoa, millet or spelt flour. They'll come out much lighter and practically melt in your mouth.

I made these yesterday and my whole family loved them! I warned my husband about the beans in them and about not eating a whole bunch of them but he didn't listen and now he's regretting it! Thank you for the recipe! It's so nice to finally use those beans!

I tried these cookies today using the egg powder, whole wheat flour and garbanzo bean puree (hey, it's what needed to be rotated the most!). I was a little worried since the garbanzos have a stronger taste, but I couldn't tell at all. I prewarned my husband, who gave them an honest try and stated "Hey, these are pretty good". So I boldly offered them to my super-picky 7 year-old, who promptly had 2 and asked for a third. I couldn't believe I had to hold him off until after dinner! I will definitely make these again. Thank you, Crystal, for helping me to get beans into my boy!

We made these as a Sunday treat. Yes, we occasionally make a treat on Sunday's - not often, but occasionally.

When I first made the dough it turned out quite wet - so foolish me decided to put in some flour. I did not realize how much of a foolish mistake that was until I had to leave the kitchen for about 30 minutes to do something. The whole wheat flour absorb the excess wetness. The cookies turned out more like a nice mound, but we just manually flattened it.

For those of you who do not know, spelt wheat flour is a wonderful option here if you grind your own grains.
We use spelt for cakes and pancakes and some quickbreads. It has a much lighter texture for such delicacies.

When we first tried the cookies straight out of the oven, it's texture was extremely grainy. We were turned off. But, an hour or two later, we discovered that something happened to the cookie and it became absolutely tender and not so grainy. It was delicious. We were most impressed.

For those of you who have a hard time converting to whole wheat cookies, something you can do with this recipe to cut down on the contrast of whole wheat is to do 50/50 whole wheat flour (spelt is really the best for cookies) and oat flour. We keep oat groats in our pantry always because we like the texture oat flour puts in all our baking. Try it!

I'm so glad so many of you are trying this recipe! The picture in this post is the picture with the recipe...and the beans. If you didn't like substituting all the beans, try doing it half and half. The key is to learn the concept...and figure out how your family will eat it!

Crystal

Well, I tried them this weekend, and they came out...interesting to say the least. I put the white beans in the bowl after rinsing and used a handmixer to mix them w/ the sugar to get a thick, sweet, liquid base. The only other changes I made were that I didn't sift the dry ingredients together in a separate bowl (I just dumped them all in) and I only used 2 eggs (and I used the real thing--don't have any powdered.)

They didn't flatten at all (possibly d/t the egg issue). I literally had little walnut shaped cookies in that first batch. The last 2 batches I flattened manually. And I ended up with 39-40 cookies.

The texture initially was pretty grainy and dry. But I brought the leftovers to work today, and they've softened up a bit. Not very sweet at all, and the wholewheat flour definitely carries into the cookie.

Trisha,

To learn more about cooking beans go to: http://everydayfoodstorage.net/2008/01/06/cooki... Thanks!

Crystal

I tried cooking with the beans this weekend and was not real impressed. My cookies turned out really light colored, off white color and did not have much taste at all. They tasted like flour. I noticed the picture above is the original picture from the cookies recipe, I am wondering if the batch with the beans turned out looking the same? After the cookie flop, I tried making brownies and they did turn out nice. You would never know the difference! Thanks so much!

I tried the cookies and they were way awesome. My kids love them and they have no idea about the "secret ingredient" Thanks for this/

I loved these cookies and my kids loved them and have no clue about the secret ingredient. I doubt that I will make cookies with full butter ever again. I love the cakey texture, cookies in utah always turn out flat they remind me of the cookies you can make when elevation is not an isssue.

I am enjoing reading these recipes... but honestly, beans in cookies REALLY scares me. I mean, I take your word that they're good -- but perhaps a recipe done all Pioneer woman style with pictures at each step might make me a little mer willing to try it.

Looks like I'm gonna get onto the bean bandwaggon.. Applesauce is soooo out!

Wow I will have to try this out and see if they can tell, and good luck with your book, I think it will be a big hit.

I added your button to my blog earlier this week. Thanks so much for all your time and information. I love your videos.

Very cool. Do you have food storage ideas for people with wheat allergies? I am glad to see you can use the grinder for things like beans. My allergies have been a big barrier to my food storage. Yes, I'm easily able to store wheat and stuff for my family, but I'm a lot less successful when it comes to my stuff. Rice and beans only goes so far. I'm also allergic to soy and nuts. I'd love some tips!

I'm also wondering if the beans should be pureed first? If using canned beans do you use water too?

I use powdered white beans (that you grind in a wheat grinder) in bread subbing it in place of oil. i have heard that you can replace oil, butter, or shortening cup for cup with beans. i am going to try this with powdered beans and see if it works too. they look scrumptious, thanks for the website.

Okay, I was just wondering how I'm suppose cook the beans??? I'm not a big bean person except in Taco Soup and you just have to dump the can in then.

Question...Do you put the beans in whole with the sugar and then beat them or should the beans be pureed first then beat with sugar? Or does it matter?

I was SO skeptical.... but these are my family's favorite cookies now. I used whole wheat flour from the grocery store, then added a teaspoon of cinnamon and a few tablespoons of honey but otherwise followed your recipe exactly and they came out perfect. YUM!!!