Monday, April 19, 2010

Unbelievable Chocolate Chip Cookies

And I am not just talking about the taste! They also earn the title of unbelievable because of a super secret ingredient and the fact that they are pretty darn healthy! I am not above withholding things from my family, especially when it comes to sneaking good for you stuff into my little unsuspecting brood. I always crack a grin and stifle a giggle when I see my kiddos digging into these gems. Many people turn their nose up when they find out the secret ingredients in these cookies is...ready for it...BEANS, but once they try them and see that YOU CANNOT TASTE THE BEANS in them, they are positively giddy at the idea of getting all of that extra fiber and protein in such a yummy treat!

  • 1 cup Flour Blend (see note below)
  •  1/2 teaspoon baking soda
  •  1/2 teaspoon salt
  •  1/4 cup rolled oats, finely ground in a food processor
  •  2 Tablespoons blanched, slivered almonds, finely ground in a food processor (omit if allergic)
  •  8 Tablespoons unsalted butter, room temperature
  •  1/4 cup white sugar
  •  1/4 cup brown sugar
  •  1 large egg
  •  1 teaspoon vanilla extract
  •  1/4 cup white bean puree (see note below)
  •  1/2 to 3/4 cup semi sweet chocolate chips
  •  optional extra boost - 1 cup of chopped walnuts or dried berries such as blueberries or raisins

Preheat oven to 375 degrees.
In a medium bowl, whisk together Flour Blend, baking soda, salt, ground oats, and ground almonds (optional). Set aside.
In a separate bowl, beat butter and both sugars until creamy. Beat in egg, vanilla, and White Bean Puree. Add dry ingredients and mix on low speed. Stir in chocolate chips (and raisins, dried berries, and/or walnuts).
Make two-bite cookies by dropping rounded half tablespoons, spaced 2 inches apart onto nonstick or parchment-lined baking sheets.
Bake for 12-14 minutes or until golden brown. Let cool on a metal rack. Again, once cooled you CANNOT TASTE THE BEANS!
Store cookies in airtight container at room temperature.

Flour Blend:
To make the “flour blend”…sift together 1 cup white all purpose flour, 1 cup whole wheat flour, and 1 cup wheat germ. Use what you need and store the rest for future recipes.

White Bean Puree:
Drain and rinse a can of cannellini beans (Great Northern) put in blender or food processor and process until consistency of peanut butter. You may need to add 1 TBSP or so of water

This recipe is linked up at:
Tidy Mom's I'm Lovin' It
Simply Sweet Home's Friday Favorites
Mommy's Kitchen Sunday Potluck
Eat at Home

recipe source: The Sneaky Chef


  1. I might be making these today. LOL love the sneaky stuff.

  2. I was just talking to my sister about these this weekend! I've made these a couple times and I think I need to make more soon. My picky eater LOVES them and I love that they have healthy stuff in them. Plus, I think they taste great! Yum, yum!

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  4. Back in the low fat craze of the 80s we used to substitute pureed beans for fat in the recipe. It worked great. Nice to see the idea being used for nutrition now. And, I love the flour mix. They look delicious! Thanks for sharing this one!

  5. I love chocolate chip! Thanks for sharing your post for Friday Favorites!

  6. I use bean puree in a ton of dishes, but I wouldn't have thought to put it in cookies! I can't wait to try this. Soooo sneaky!!