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 ½ cups old fashioned oats
2 cups all purpose flour (may use 1 cup whole wheat and 1
cup all purpose flour if desired)
½ tsp. Baking powder
½ tsp. Baking soda
¼ tsp. Salt
¾ 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
½ 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).
