Chocolate Chip Cookies with White Beans
Jane DayJane Day is co-author with Dr. John Day of "The Longevity Plan," documenting their journey to China's Longevity Village. "Preparing food for guests has always been a stressful thing - feeling inadequate and fearing that the dishes wouldn't turn out. Posting recipes has been an exercise in the ultimate confrontation of this fear. Gratefully, the joy in figuring out how to make favorite dishes with healthier ingredients now exceeds the fear and I take courage in the idea that maybe I can help someone else do the same." |
I cooked up a big batch of cannellini beans, and John asked, “What are you going to do with all of those?”
“I’m not sure, but I’ll figure out something,” I replied.
I decided to use them to make chocolate chip cookies.
I am ever at work to figure out a healthier option for a food I love. The key for me is to balance nutrition and taste. I want it to resemble the beloved food enough to enjoy, yet contain healthy ingredients so that it doesn’t create an insatiable craving to eat the entire batch.
Chocolate chip cookies have always been the epic quest.
This experiment yielded a soft, slightly sweet, high protein, high fiber cookie.
At my prodding, John sampled the tiniest corner of one and told me, “People are going to want these to be sweeter.”
When I asked if I should warn people that the recipe wasn’t really all that good. John told me that I didn’t need to go overboard with disclaimers–it wasn’t that bad.
My 7 year old daughter told me, “If people grow up healthy and don’t eat a lot of sugar, they will think this cookie is yummy.”
Both of my sons give this recipe 4 out of 5 stars.
This is a recipe I will definitely keep experimenting with and will let you know what I come up with.
I hope you enjoy this healthy, low sugar, high protein, high fiber chocolate chip cookie!
- 2 cups white beans Cannelini, Navy or Great Northern work great
- 2 ripe bananas
- 2 tbsp unsalted peanut butter more, if desired, or another nut butter, such as cashew, walnut or almond
- 1/2 cup unsweetened applesauce
- 1 egg
- 2 tsp vanilla
- 3 tbsp honey or more, if desired
- 3 small packets stevia or more, if desired
- 1/2 tsp sea salt
- 2 cups freshly ground whole grain flour Wondermill or other grinder, or just use whole wheat flour
- 1/2 c thick rolled oats
- 1 1/4 tsp baking powder (without aluminum)
- stevia-sweetened semisweet chocolate chips
- All ingredients organic, if possible. In a powerful blender, blend beans, bananas, peanut butter, applesauce, egg vanilla honey, stevia and salt. Pour mixture into bowl. Fold in flour, oats and baking soda. Scoop onto greased baking sheet. Place a few chocolate chips on top. Bake at 350 degrees for 11-13 minutes.
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Recipe list says baking powder, instructions say baking soda. Which is it? Thanks for the recipe.
Hi Stephanie,
Here is Jane’s response to your question. “Even though they are not exactly the same, I use baking soda and baking powder interchangeably. This is probably why I wrote soda in one place and powder in the other. I’ve done it both ways or half and half and been happy with the results.”
Thank you so much for your interest in this recipe!
John
I want to try these, where can I find Steveia chocolate chips? Jane, I love, use and appreciate your recipes.
Hi Steve and Bonnie,
Jane purchased these at Whole Foods.
Enjoy!
John