Chocolate Chip Oat Cookies
These chocolate chip oatmeal cookies get a protein boost from a secret ingredient — pureed beans!
- Serving Size 1 cookie
- Calories 104
- Fat 4 g
- Saturated Fat 1 g
- Cholesterol 8 mg
- Carbohydrate 16 g
- Fibre 1 g
- Sugars 9 g
- Protein 2 g
- Sodium 27 mg
- Potassium 80 mg
- Folate 11 mcg
- Iron 1 mg
- 1/2 cup (125 mL) canned or cooked white beans, drained & rinsed (see tips)
- 1 egg
- 3 Tbsp (45 mL) canola oil
- 3/4 cup (175 mL) packed brown sugar
- 1 tsp (5 mL) vanilla
- 1/2 cup (125 mL) semi-sweet chocolate chips
- 1 1/3 cups (325 mL) rolled oats
- 3/4 cup (175 mL) whole wheat flour
- 1/2 tsp (2 mL) baking soda
Preheat oven to 375°F (190°C) . Line a cookie sheet with parchment paper.
In a food processor or blender, purée beans with egg until smooth.
In a medium bowl, beat canola oil, sugar and vanilla using electric mixer until smooth. Add bean and egg purée and continue beating until well combined.
Add chocolate chips and oats and stir to combine.
Sift together flour and baking soda over wet mixture and stir until well combined.
Drop by rounded teaspoon, 2-inches (5 cm) apart on prepared cookie sheet and flatten slightly.
Bake for 8-10 minutes. Do not overbake or cookies will be dry. Let cool on pan for 2 minutes then transfer to cooling rack. Store in an airtight container.
- White beans include Great Northern, cannellini, white kidney or navy beans.
- Leftover canned beans can be stored in an airtight container in the refrigerator for 1-3 days or frozen for up to 6 months.
- To make Oatmeal Raisin Cookies, replace the chocolate chips with 1/2 cup (125 mL) raisins.