Chocolate Chip Oat Cookies
These chocolate chip oatmeal cookies get a protein boost from a secret ingredient — pureed beans!
Servings 24 cookies
Calories 104
Ingredients
- 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
Instructions
- 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.
Tips
- 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.
Nutrition
Serving Size: 1cookie | Calories: 104 | Total Fat: 4g | Saturated Fat: 1g | Carbohydrate: 16g | Fibre: 1g | Sugars: 9g | Protein: 2g | Cholesterol: 8mg | Sodium: 27mg | Potassium: 80mg | Iron: 1mg