Recipe by zoe,owen,andliams mommy
My kids don't know they're eating white beans in chocolate chip cookies! They don't last for very long.
Top Review by LonghornMama
Good cookies! They don't taste like beans at all! I used 1/4 cup of the bean puree and, after zmailing the chef, added 1 cup of chocolate chips to the batter. Used raw wheat germ. This is one of those recipes you could customize to suit your family's tastes. Mine will eat anything with chocolate chips, so even my husband who won't eat a cookie if it's too healthy, enjoyed these. Used a silpat and at 400 degrees mine started to get black bottoms around 15 minutes so will try 350 next time. Thanks for sharing your recipe! I have 3 more containers of bean puree so will be making these again soon. Made for PAC Fall 2007.
White bean puree (believe it or not this is a key ingredient in my chocolate chip cookie)
- 1 (15 ounce) can white beans (great northern, navy, butter or cannellini beans)
- 2 cups flaked whole grain cereal (such as Wheaties or Total)
- 1⁄4 cup white flour
- 1⁄4 cup whole wheat flour
- 1⁄4 cup wheat germ
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1 large egg
- 1⁄2 cup brown sugar
- 1⁄4 cup canola oil
- 2 teaspoons pure vanilla extract
- 3⁄4 cup low-fat ricotta cheese
- cinnamon sugar, for dusting
Directions See How It's Made
- Rinse and drain the beans and put in the bowl of your food processor. Pulsing in on/off turns, puree the drained beans with just 1 tablespoon of water in processor until smooth, stopping occasionally to scrape down sides of bowl. The goal is a smooth, but not wet, puree. (You are aiming for the consistency of peanut butter.) If necessary, thin with a little more water by one teaspoonful at a time until there are no flecks of whole beans visible.
- Store in the refrigerator up to 3 days, or freeze 1/4 cup portions in sealed plastic bags or small plastic containers. Makes about 1 cup of puree. Double this recipe if you want to store another cup of puree.
- Preheat oven to 400 degrees and line a baking sheet with parchment paper (or spray with oil).
- Using a rolling pin, gently crush the cereal (in a sealed plastic bag) into coarsely crushed flakes. Alternatively, you can quickly pulse the cereal in a food processor.
- In a large mixing bowl, whisk together Flour Blend, crushed cereal, baking soda, salt and cinnamon. In another bowl, whisk together egg, sugar, oil, vanilla, and ricotta cheese. Add the dry ingredients to the wet and mix just enough to moisten dry ingredients.
- Drop single tablespoonfuls onto the baking sheets, leaving about an inch between cookies. Flatten cookies with the back of a fork and then sprinkle tops generously with cinnamon sugar (or just sugar if your kids don’t like the cinnamon flavor).
- Bake about 18 to 20 minutes, or until nicely browned and crispy around the edges.