My Tasty Little White Lie
email@example.com | 2/22/2013, 4:23 p.m.
I love cookies, but then, who doesn’t? The other day I brought these peanut butter chocolate chip cookies made with white beans into the office. I didn’t tell my colleagues at first and when I did, they were surprised to find out that there were white beans in them. I am not claiming that they are “good” for you or they taste exactly like a bakery cookie, but the recipe adds some good nutrition to a cookie.
Peanut Butter and Chocolate Chip Cookies with White Beans
3/4 cup pureed white beans (drained and rinsed) – the key is to puree them to almost a liquid, no lumps
1/4 cup butter substitute (I prefer Brummel and Brown because it is a yogurt base that bakes well)
1/2 cup brown sugar (or brown sugar substitute)
1/2 cup sugar (or sugar substitute specifically for baking)
1/2-3/4 cup of peanut butter
1 tsp vanilla
1 cup whole wheat flour
1 cup white flour
1 Tbsp baking soda
1 tsp baking powder
2 1/2 cup ground oat flour (put regular oats in blender or food processor until they are the consistency of flour
1 cup of chocolate chips
1 cup of peanut butter chips (optional)
Preheat the oven to 400 degrees. Mix white beans, butter, brown sugar, white sugar, eggs, peanut butter, and vanilla thoroughly. Mix dry ingredients. Pour the wet ingredients into the dry ingredients and mix gently but thoroughly with a wooden spoon.
Drop by the tablespoon onto your cookie sheet and bake at 400 degrees for 6 minutes. This will make about 3-dozen cookies.
You can also omit the peanut butter and peanut butter chips to have chocolate chip cookies with white beans. And remember, even though this cookie recipe is healthier, it is still a cookie.
Editor’s Note: Grace Derocha is a registered dietitian, certified diabetes educator and health coach at Blue Cross Blue Shield of Michigan. For other healthier cookie recipes check out Grace’s blog on: AHealthierMichigan.org
Grace Derocha, a registered dietitian and certified diabetes educator and health coach at Blue Cross Blue Shield of Michigan, has a sweet tooth, too. Here are some of the recipe substitutions she uses at home to limit calories without cutting the taste we all crave. Grace suggests:
- Try using whole-wheat flour instead of white flour.
- Instead of shortening, butter, or margarine, use liquid oil. Please note: use 1/4 less liquid oil for the solid fat in recipe.
- For example, if the recipe calls for 1 cup of butter, use 3/4 cup liquid oil.
- Substitute applesauce or prune puree for half of the butter, shortening or oil in your cookie recipe. You may have to reduce your baking time by 25%.
- Use skim or no fat milk instead of whole milk, half and half or evaporated milk.
- Use egg whites (usually 2 egg whites for every egg) or 1/4 cup egg substitute.
- Reduce sugar by 1/4 to 1/3. For example, if the recipe calls for 1 cup, use 2/3 cup.
- Use sucalose (baking Splenda or brown sugar Splenda) instead of regular granulated or regular brown sugar. Add 1/2 teaspoon of baking soda in addition to each cup of Splenda used. Baking time is usually shorter and the product will have a smaller yield, too.
- Add some cinnamon, vanilla or almond extract to your cookies to give the impression of sweetness, while cutting back on the sugar.