White Bean Chocolate Chip Cookies

Do your kids love chocolate chip cookies? Do you want to add more fiber and protein to their diet? Try these white bean cookies and your kids will eat them up and get fiber and protein at the same time. These cookies are sweet, soft and “cakey”.

Why combine beans in cookies? Well, I like to challenge myself with sneaking in some “surprise” ingredients into my baked goods. Don’t have a food processor? The recipe can easily be made by hand but you will need something to puree the beans (such as a blender). The key to the cookies is having them chill in the fridge for at least 3-4 hours. Don’t feel like making cookies? No problem! Make these into cookie bars (just pour the batter into a greased 8 X 8 pan instead with no need to stick the batter in the fridge).

Allison Topilow, MS, RD, CDN, Nutrition Consultant, says beans are a nutritional powerhouse! They are rich in vitamins, minerals, protein and fiber and taste great! The fiber content will help keep you satisfied until your next meal or snack. If you are really hungry when you dig into these delicious cookies, try eating them with a cup of low-fat or non-fat yogurt or milk to provide additional protein.

Kid Friendly Tips: Have your kids help with pulsing all of the ingredients together. Your kids can help measure and add the ingredients. Discuss what beans are, where they grow and how they are good for your body. Grow your own beans! Check out this website for some tips on growing your own beans at home or in the classroom here. Read the books below during mealtime…

Carryover Activity: Read “The Duckling Gets a Cookie,” “One Bean,” and  “The Carrot Seed.”

Ingredients:
1/2 cup of unsalted butter, melted
1 cup of light brown sugar, packed
1 cup of canned white beans (measure one cup of beans and then puree in the food processor. I used organic Great Northern Beans)
1/4 cup of granulated sugar
1 teaspoon of vanilla extract
2 eggs
1 1/2 cups of all purpose flour
1/2 cup of white whole wheat flour
3/4 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of semi sweet chocolate chips

Preparation:

  1. Line two cookie sheets with parchment paper.
  2. Puree beans in the food processor. Add the melted butter and sugars. Pulse until smooth.
  3. Add eggs and vanilla extract.
  4. In a separate bowl, combine flour, salt and baking soda.
  5. Add flour slowly to batter and pulse until combined. Add chips.
  6. The batter will be creamy and loose. Refrigerate for 4-6 hours so that the dough hardens enough to make the cookies.
  7. In a preheated oven, bake for about 10-12 minutes or until done.
  8. Enjoy! The recipe yield approximately a dozen large cookies.

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Becca Eisenberg is a certified speech language pathologist and mom of two.Through her own personal challenges at mealtime with her two young children she ventured on creating a website to help parents facilitate language and make mealtime fun. Her website gravitybread.com focuses on facilitating and encouraging language with fun and easy recipes, educational books and recommended toys and apps.

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