Do you ever bake cookies and it is supposed to make 4 dozen, and then by the time the cookies actually get formed into balls and put in the oven there are only 2 dozen because you ate that much dough? What? No one can relate to me? Well, remorse inevitably follows. But not anymore, my friends! A while ago I wrote about substituting Great Northern Beans for butter in cookie recipes and wham-0! A fraction of the fat (Plus extra fiber!). I love to try stuff like that and I think I get so excited about it that my emotions take over my taste buds. My dear ol hubby has to bring me down to earth sometimes and say, “yeah, that’s pretty disgusting.” But NOT THIS TRICK. Turns out he likes it. I’ve been doing it for a while.
Tonight I put it to the test. I made 2 batches of cookies, one with butter, and one with beans. Then I had these two lovely test subjects taste the dough to see if they could tell which was which. They both passed the dough phase correctly, BUT one of them guessed the bean cookies were the REAL cookies! Imagine that! I swear they are tasty. You cannot tell a difference. All the ingredients are the same; just substitute up to 3/4 cup of butter for beans. You can’t do a full substitution because it changes the texture too much. But 3/4 is okay.
Here’s the two doughs.
Before Baked: Real cookies on the right and bean cookies on the left.
After baked: Real cookies on the right and bean cookies on the left.
My two wonderful test subjects in action.
Give it a try. Fight those holiday pounds by bringing some healthy cookies to your next Christmas party. 🙂
You can find the recipe for oatmeal chocolate chip cookies here.