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If I can turn black beans into brownies; why can't I turn butter beans into chocolate chip cookies?!
Yesterday in the HH chat room, Sina asked if I had a good recipe for butter beans. I told her I had a killer one but sadly, its in my cookbook so I can't share it.
Still, I didn't want Sina to sign off empty handed so I told her I'd work on a recipe. I remembered a friend telling me about butter bean cookies -- so I did a quick Google search to see what I could find. I stumbled across this recipe and used it as a model to develop one awesome (& healthy!) beany chocolate chip cookie!
The best low fat and protein packed chocolate chip cookie you'll ever eat! Any white beans (butter beans, navy, cannellini, etc) can be used in this recipe.
1 cup rolled oats
1 cup whole wheat pastry flour
1 tsp baking powder
½ tsp baking soda
a dash of ground cardamom (optional)
½ cup raw sugar
¼ cup unsweetened applesauce
½ tsp vanilla extract
½ cup vegan chocolate chips
a dash of salt
¼ tsp cinnamon
Preheat oven to 350F. Grease a large cookie sheet or line with parchment paper and set aside. Transfer 3/4 cup of the oats to a food processor and pulse, about 15x, until crumbly but not powder. Transfer to a mixing bowl and combine with flour, baking powder, baking soda, salt, cinnamon and cardamon. Whisk to incorporate and set aside. Transfer beans to processor then add applesauce, sugar, vanilla extract and 1 tbsp of the bean liquid. Whiz until smooth. Pour wet mixture into dry mixture and stir about 10 times. Add chips, remaining 1/4 cup oats and the rest of the bean liquid, stirring until combined. If the mixture is too wet, add more oats. If it's too dry, add a little water. Drop tablespoons of batter onto the cookie sheet, leaving an inch of room between each. Bake 15 minutes, until edges are just turning light brown and middles are firm. They will firm a bit more as they cool. Check the bottoms to make sure they are golden brown.