Not Your Grandma’s Chocolate Chip Cookies
- 1 cup rolled oats (80g)
- 1 cup white whole wheat flour (120g)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp nutmeg
- 1 15oz can of butter beans drained, liquid reserved
- 1/4 cup unsweetened applesauce (61g)
- 1/4 cup honey (84g) (this amount worked for us — double for a sweeter cookie as others are saying they are a bit bland)
- 2 tsp vanilla
- 1/4 cup MINI-chocolate chips (56g) + 3 (more on that later)
Preheat the oven to 350 degrees.
Put the rolled oats and whole wheat flour in the food processor.
Blend until powdery. It should only take about a minute.
Dump the flour/oat mixture into a large bowl and whisk in the baking soda, baking powder, and nutmeg.
Put the beans (without the liquid) in the food processor with the applesauce, honey and vanilla.
Blend until smooth.
Pour the bean mixture into the bowl with the dry ingredients. Mix together adding about 4 tablespoons of the bean liquid–enough to get a dough consistency out of the batter.
Add the chips and mix in.
Side note: At this moment the Little Guy came home from school. He added an additional 3 chips to the batter and was CONVINCED that’s what made them SO good. It was hysterical.
Drop the batter by the tablespoon on a greased (non-stick spray) or parchment lined cookie sheet flattening a bit. Bake for 13-15 minutes until the cookies brown and the bottoms are golden.
I made exactly 30 cookies with a few batter taste tests. 🙂
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