These are fat-free except for the egg yolk, and if you use two egg whites instead of one whole egg, they would be totally fat-free. I like them. I like them a lot. Of course, the chocolate helps. But I think it also helps that in this case the beans are replacing the shortening, no the flour. Here goes:
1/2 cup cooked mashed beans (I used a can of white beans and mashed up about half of them to get my half cup. I'm sure pinto beans or black beans or any other kind of legumous bean would work just as well!
1 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup whole wheat flour
1/4 cup cocoa
3/4 teaspoon baking soda
1 cup rolled oats
(I just realized these should probably have 1/2 teaspoon of salt or so. But although I missed putting it in, I didn't miss it in the taste. Suit your own.)
In a mixer combine beans, sugar, egg and vanilla. Then put in the flour, cocoa, baking soda and oats. Mix thoroughly. Drop on greased cookie sheet and bake at 350 degrees for 10 minutes.
2 comments:
Oh good, you tried it. I'm glad. I'm glad you liked it a lot. I might just have to try it.
Okay, let me clarify or qualify my earlier praises. They are kind of dry, and dipping them in milk doesn't really help. It would be well to experiment a little more. Maybe a little water in with the beans when you mash them, and maybe not packed so tightly. I baked some of the dough last night, and the rest today, and they are drier today. I think it's because the wheat flour absorbed more moisture. Still, they're not bad.
You might try stirring in some chocolate chips or peanut butter chips. Another idea is to press an indentation into each cookie blob before baking them, and then add some raspberry jam like thumbprint cookies. I tried that today, but it was plum jam--okay, but raspberry would be better. Let me know what you think, if you try it. No pressure.
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