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.
I don’t feel bad about making chocolate chip cookies, because it doesn’t happen often, and they are much healthier than store bought cookies. I always try to add oatmeal (because I love it anyway) and that makes it even better!
Soooo…here’s a little secret that my awesome sister-in-law taught me. Did you know that you can replace the butter with White Northern Beans? It’s true! One time she made them for me and I even tried the dough, imagining it to taste like beans. But it DIDN’T! I ate a bunch of it. She usually just replaces half the butter so as to leave a little bit of flavor in the cookie. Just measure out the beans, then mash them up with a fork in a bowl until they are nice and smooth. I tried it myself tonight.
It’s always a bit of a gamble when it comes to me making cookies. For some reason I always screw it up. I either burn them or they melt flat with big pokey chocolate chips sticking out of them. About 1 out of 4 batches comes out right. You don’t believe me? Here is the proof from last Christmas (cookies 1 cm thick):
Luckily, tonight I had some success!
Here’s my most favorite recipe ever from my roomie Brittany aka my second mother.
Oatmeal Chocolate Chip Cookies (with Beans instead of Butter)
Original Recipe by John Hofman
- 1 Cup Butter (so 1/2 cup butter and 1/2 cup beans)
- 1 Cup Brown Sugar
- 1 Cup White Sugar
- 1 tsp Vanilla
- 2 Eggs
- 2 Tbs Water
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 Cups Sifted Flour (I used whole wheat)
- 2 Cups Oatmeal
- 1 – 2 Cups Chocolate Chips
- 1 Cup Nuts
Cook 10 minutes at 375 degrees. Makes about 4 dozen cookies. Or 3 if you are like me and eat a lot of dough. 🙂
Apparently you can also substitute the eggs with a big Tablespoon of pumpkin, but it leaves a slight pumpkiny taste. I have yet to try this, but it sounds yummy!
Hi, my name is Austyn and I have a baking addiction. No big deal. I love all things pumpkin, and it just so happened that I had some leftover in the fridge that was about to go bad, so I HAD to use it to make cookies, right? No choice. Anywho, I found a pretty healthy recipe that only had 1/2 cup of sugar, so I whipped up a quick batch. They may or may not have ALL gotten eaten within 5 hours. Okay, there are 5 left. But still…they are pretty delish (I heard if you shorten words like that it is cool. That’s what a teenager told me).
So here is the recipe, straight from Super Healthy Kids (love that blog!)
Pumpkin Chocolate Chip Cookies
- 1 1/2 cup whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup sugar
- 1 cup pureed pumpkin
- 2 TBL canola oil
- 1 egg
- 1/2 tsp vanilla
- Chocolate chips optional (umm…yes please)
Combined all ingredients. Drop by Tablespoonfull onto sprayed cookie sheet. Bake at 350 for 15 minutes.
Makes 24 cookies, or 2 dozen. But if you are like me, then you never ever get the right amount of cookies out of the recipe. I think I got 18. I guess I make ’em too big. Enjoy enjoy!