Unbelievable Chocolate Chip Cookies
Nutrition Highlights: Whole grains, nuts, and beans
Rich in vitamins: E, folate, manganese, selenium, tryptophan, and fiber
** you will need the White Bean Puree for this recipe **
Oats and white beans make a decent chocolate chip cookie, you ask incredulously? And I want to throw in wheat germ and whole-wheat flour! Well, tasting is believing. Watch your kids devour these seemingly sinful, yet incredibly nutritious, cookies.
PrepTime: 30 minutes
CookTime: 30 minutes
Servings: about 50 two-bite cookies
Ingredients:
1/3 cup all-purpose, unbleached white flour
1/3 cup whole wheat flour
1/3 cup wheat germ, unsweetened
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
8 tablespoons unsalted butter
1/4 cup sugar
1/4 cup brown sugar
1 large egg
1 teaspoon pure white vanilla extract
1/4 cup White Bean Puree (see additional recipe)
1/2 cup semi-sweet chocolate chips
Steps:
Step 1: Preheat oven to 375 degrees. Remove butter from refrigerator to let soften.
Step 2: In a large bowl, whisk together Flour Blend, baking soda, salt, ground oats, and ground almonds in the bowl of an electric mixer, beat butter and both sugars until creamy.
Step 3: Beat in egg, vanilla, and White Bean Puree. . Set aside.
Step 4: Add dry ingredients and mix on low speed. Stir in chocolate chips.
Step 5: Make two-bite cookies by dropping rounded half-teaspoonfuls, spaced 2 inches apart, onto nonstick or parchment- lined baking sheets.
Step 6: Bake for 12 to 14 minutes or until golden brown. Let cool on a metal rack.
Store cookies in airtight container at room temperature.
