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Nutritional Info
  • Servings Per Recipe: 68
  • Amount Per Serving
  • Calories: 61.3
  • Total Fat: 1.7 g
  • Cholesterol: 0.5 mg
  • Sodium: 37.9 mg
  • Total Carbs: 11.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 1.5 g

View full nutritional breakdown of White Bean Chocolate Chip Oatmeal Cookies calories by ingredient
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White Bean Chocolate Chip Oatmeal Cookies

Submitted by: SHELLER226

Introduction

What a super way to sub out a huge portion of the fat in a recipe ~ by using protein, fiber and nutrient-rich BEANS! Nice fluffy, chewy cookies that even kids will love. What a super way to sub out a huge portion of the fat in a recipe ~ by using protein, fiber and nutrient-rich BEANS! Nice fluffy, chewy cookies that even kids will love.
Number of Servings: 68

Ingredients

    2 cups old-fashioned oats
    1 1/2 cups all-purpose flour (I use a mix of wheat & unbleached white)
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1 pinch of salt
    1 15-oz can white beans, undrained
    1 tablespoon butter (or butter substitute), softened
    1 cup sugar (white, brown, or a mixture)
    1/2 cup egg substitute (= to 2 eggs)
    1 teaspoon pure vanilla extract
    1 cup chocolate chips

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Directions

Process oats in blender until finely ground, but not powdery. In bowl, combine oats with flour, baking powder, baking soda, and salt. Set aside.

Pour beans and all of liquid into blender. Puree until smooth. In separate bowl, combine bean puree, butter, sugar, egg substitute and vanilla, and beat well.

Mix dry ingredients into wet ingredients. Add extra water if necessary (1/8 of a cup will do it). Stir in chocolate chips by hand.

Preheat oven to 350 F. Grease baking sheet, or line it with parchment paper. Drop batter onto baking sheet using a teaspoon or small cookie scoop.

Bake 15-18 minutes, until firm and very lightly browned.

*This would be great with raisins and pecans subbed for the chocolate chips - add a bit of cinnamon to the batter.

This recipe also works if you pour the entire batter into a brownie pan and bake for the same amount of time, then cut up like bars. I'm a fairly new cook, but this recipe has never cooked unevenly for me, and it has held up through all of the experimentation I've done on it (though, since I'm not vegan myself, I've always used real eggs). My favorite thing about it is that there's an entire can of beans inside, so I can convince myself I'm getting my protein by eating them.

Serving Size: Makes 36 medium/large or 68 small cookies (I use a small sized Pampered Chef cookie scoop and get 68 which is what I have as the serving size here - comparable to a rounded teaspoon measure)

Number of Servings: 68

Recipe submitted by SparkPeople user SHELLER226.





TAGS:  Desserts |

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