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The Good Kind of Oatmeal Chocolate Chip Cookies

June 28, 2008
by Janice Baker, M.B.A., R.D., CDE

The great nutritional qualities of oats, beans and nuts are just one reason to take the time to prepare and enjoy this recipe. Even chocolate, in small amounts, provides healthy nutrients especially dark chocolate.  So here is a cookie recipe that includes all of these.  With a glass of milk (regular or soy), two of these cookies also make a delicious and filling quick breakfast!


Makes 3 dozen


1 cups old fashioned oats  

2 cups all purpose flour (may use 1 cup whole wheat and 1 cup all purpose flour if desired)

tsp. Baking powder

tsp. Baking soda

tsp. Salt

cup drained white beans, liquid reserved

3 Tbsp. Soft margarine or butter

1 cup firmly packed brown sugar

2 large eggs

1 tsp. Vanilla extract

1 cup chocolate chips

cup chopped walnuts, pecans or almonds, if desired


Heat oven to 350 degrees. Lightly coat two baking sheets with nonstick 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 the beans and 2 Tbsp. of the reserved bean liquid until smooth.  Combine bean puree, margarine, 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 the chocolate chips and nuts by hand.  Drop batter by the tablespoon onto baking sheets.  Bake 15 to 17 minutes until centers are firm and edges are lightly browned.  Transfer to wire rack to cool. 


Per cookie : 105 calories, 3 grams of fat (compared to 150 calories and 7 grams of fat in a typical chocolate chip cookie).


Hint:  I found that one can of beans is enough to make two recipes, so you may double this recipe.  Good source of soluble fiber (which helps with cholesterol and blood sugar control).



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