For my holiday baking, I'll almost certainly be doing some more batches of the Sneaky Chef's chocolate chip cookies that contain pureed beans.
That's right, BEANS. In cookies.
I hate beans. Blech. The texture is revolting. But I love these cookies because they've got that protein goodness in them and I can't taste it or detect it at all.
And I just found what appears to be a legal and free copy of the recipe online:
http://www.education.com/magazine/colum n/entry/chocolate_chip_cookies/
I've bought the book, but now all of you can try it too. They're delicious and reasonably healthy, for a cookie. Nobody ever believes that there are beans in there!
Recipe notes:
I omit the almonds because I don't like 'em. I do put in the optional walnuts, and have found that if I chop 'em up a handful at a time in the blender, it's faster and creates a bit of walnut paste that makes the cookies very flavourful with a wonderfully soft interior.
I use a mix of about 2/3 mini chips to 1/3 regular size chips because I find this gives better chocolate distribution.
Also, when I make the bean puree, I do it with bulk dried navy beans. All the cans I could find contained tons of other ingredients I didn't want. It's really not a big deal at all to soak them overnight, then put them on the stove the next afternoon for a good long time, then puree them in the food processor. I measure out lumps according to the recipes I make most often, wrap each lump in a bit of plastic wrap, and freeze 'em.
That's right, BEANS. In cookies.
I hate beans. Blech. The texture is revolting. But I love these cookies because they've got that protein goodness in them and I can't taste it or detect it at all.
And I just found what appears to be a legal and free copy of the recipe online:
http://www.education.com/magazine/colum
I've bought the book, but now all of you can try it too. They're delicious and reasonably healthy, for a cookie. Nobody ever believes that there are beans in there!
Recipe notes:
I omit the almonds because I don't like 'em. I do put in the optional walnuts, and have found that if I chop 'em up a handful at a time in the blender, it's faster and creates a bit of walnut paste that makes the cookies very flavourful with a wonderfully soft interior.
I use a mix of about 2/3 mini chips to 1/3 regular size chips because I find this gives better chocolate distribution.
Also, when I make the bean puree, I do it with bulk dried navy beans. All the cans I could find contained tons of other ingredients I didn't want. It's really not a big deal at all to soak them overnight, then put them on the stove the next afternoon for a good long time, then puree them in the food processor. I measure out lumps according to the recipes I make most often, wrap each lump in a bit of plastic wrap, and freeze 'em.