By using white beans instead butter along with the oatmeal, you are creating a cookie with a perfect protein profile. This recipe has half the sugar of our original Cowboy Cookie recipe but so much flavor with the addition of cinnamon that the kids don’t miss the sugar. Plus the semi-sweet chocolate chips add a heart-healthy dose of deliciousness. I also simplified the recipe so that you use the entire can of bean–no measuring needed there.
Makes 60 small cookies
1 15 oz can white beans (also called Northern beans)
1 1/2 c brown sugar
1 T vanilla
1 T cinnamon
3 c whole wheat flour
1 t baking soda
1 t salt
1 1/2 c semi-sweet chocolate chips
In a blender at the lowest setting, mix beans (with the can juice), sugar, eggs, and vanilla extract quickly until the beans are incorporated. Do not mix on high or for a long time so the eggs do not get over beaten.
In a separate bowl, mix dry ingredients (except chocolate chips). Add the moist mixture to the dry ingredients until incorporated (it will be a dry dough mixture), then add chocolate chips. Make small cookie dough balls and place on baking sheet. Bake at 350° for 10-12 minutes until they start to turn golden on the edges. Make sure you remove them before they over bake so cookies remain soft and delicious. You do not want them to look golden brown everywhere.
These cookies freeze very well and can be put directly into a lunch and will defrost in time. On days when we are rushing out the door, these cookies also work as an easy, healthy breakfast–just pop them in the microwave for 10 seconds to bring back the delicious taste of just-baked cookies. We take them on road trips and when we go camping. These are also great after-dinner snacks. Some family members even love them frozen. Whenever I make these for parties, I always get requests for the recipe. Make a batch and see!
Update: Here is the nutritional profile for 1 cookie