This sneaky recipe came straight out of The Sneaky Chef by Missy Chase Lapine. I take absolutely no credit for this one! These sneaky cookies take two of Lapine's make-ahead concoctions: Flour Blend and White Bean Puree.
Flour Blend: Combine equal parts all purpose flour, wheat flour, and wheat germ.
White Bean Puree: Puree one 15 oz can of white beans (I used Great Northerns) in a food processor until smooth, but not wet. You're looking for a puree the consistency of peanut butter.
Unbelievable Chocolate Chip Cookies
Flour Blend: Combine equal parts all purpose flour, wheat flour, and wheat germ.
White Bean Puree: Puree one 15 oz can of white beans (I used Great Northerns) in a food processor until smooth, but not wet. You're looking for a puree the consistency of peanut butter.
Unbelievable Chocolate Chip Cookies
- 1 cup Flour Blend
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup rolled aots, finely ground in a food processor
- 2 tablespoons blanch, slivered almonds, finely ground in a food processor
- 8 tablespoons unsalted butter
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 cup White Bean Puree
- 1/2 cup semi-sweet chocolate chips
In a large bowl, whisk together Flour Blend, baking soda, salt, ground oats, and ground almonds. Set aside. In the bowl of an electric mixer, beat butter and both sugars until creamy. Add egg, vanilla, and White Bean Puree. Add dry ingredients slowly. Stir in chocolate chips. Make two-bite cookies by dropping rounded half-teaspoons onto baking sheets.
Bake 12-14 minutes or until golden brown.
