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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 109.1
  • Total Fat: 3.3 g
  • Cholesterol: 14.3 mg
  • Sodium: 95.7 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 0.8 g
  • Protein: 1.9 g

View full nutritional breakdown of Oatmeal Chocolate-Chip (and Bean!) Cookies calories by ingredient
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Oatmeal Chocolate-Chip (and Bean!) Cookies

Submitted by: JODELL77

Introduction

Yum! Definitely not the greasy buttery chocolate chip cookie we're all used to, but does the trick. These are yummy, cakey little cookies and at only 109 calories & 3 grams of fat you may have room in your calorie count for 2!!

I got this recipe off of self.com. 75% of the butter in traditional cookies has been replaced with beans.
Yum! Definitely not the greasy buttery chocolate chip cookie we're all used to, but does the trick. These are yummy, cakey little cookies and at only 109 calories & 3 grams of fat you may have room in your calorie count for 2!!

I got this recipe off of self.com. 75% of the butter in traditional cookies has been replaced with beans.

Number of Servings: 36

Ingredients

    Vegetable-oil cooking spray
    1 1/2 cups old-fashioned oats
    2 cups all-purpose flour
    1/2 tsp baking powder
    1/2 tsp baking soda
    1/4 tsp salt
    3/4 cup drained great northern, cannelini or any white bean, liquid reserved.
    3 tbsp butter, softened
    1 cup firmly packed light brown sugar
    2 large eggs
    1 tsp pure vanilla extract (or imitation)
    1 cup chocolate chips

Directions

Heat oven to 350 degrees F. Lightly coat 2 baking sheets with cooking spray. In blender, process oats until finely ground but not powdery. Combine with flour, baking powder, baking soda, and salt in a bowl. In a clean blender, puree beans and 2 tbsp reserved bean liquic until smooth. Combine bean puree, butter, sugar, eggs, and vanilla in a separate bowl and beat well. With the mixer on low speed, beat in oat and flour mixture. Stir in chocolate chips by hand. Drop batter by the tablespoon onto baking sheets. With a fork dipped in milk you can squish these down to make them flat, they don't flatten out on their own in the oven. Or you can leave them and have round cookies. Bake 15 to 17 minutes until centers are firm and edges are lightly browned. Transfer to wire rack to cool.

Makes 3 dozen cookies.

Number of Servings: 36

Recipe submitted by SparkPeople user JODELL77.






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