Jane 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!
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