I have mentioned before I have a bit of a sweet tooth.
OK-I have a pretty good sized sweet tooth. I have learned to keep it in check with fairly healthful things like fruit, or protein powder concoctions. (Except for my weekly ice cream splurge-that’s for reals, kids.)
So when I came across this recipe, I was very impressed. Skeptical? Maybe a little. But I’ve used a “secret ingredient” in brownies before, and they were the awesomesauce.
My friend Amy over at Lean Bodies Consulting has a creative mind when it comes to eating healthfully, “on plan,” and tasting good. She shared this recipe for chocolate chip cookies that she saw demonstrated by Rocco DiSpirito. (He has a new book out, Now Eat This!: 150 of America’s Favorite Comfort Foods, All Under 350 Calories, which I’ve ordered but hasn’t arrived yet-I’ll let you know how it is.)
I’ve kept you in suspense long enough. The secret ingredient is….white beans!
These cookies were really good. I employed my “put some in the freezer” portion control method. Even Jeff, my gluten eating pizza loving fiance, said these were good. (Actually, I think his actual words were “not bad”-but coming from him regarding anything remotely healthy that’s good.)
Here’s the recipe-I made it as listed this go round for testing sake, but next time I would try with stevia instead of Splenda-just personal preference.
Gluten Free White Bean Chocolate Chip cookies
- Nonstick cooking spray
- 1/2 teaspoon vanilla extract
-1/3 cup unsweetened cocoa powder, sifted
- 1 cup canned white cannellini beans, rinsed and drained
- 2 tablespoons light agave syrup (ran out of agave-used 1 TBSP agave and 1 TBSP nonfat Greek vanilla yogurt-improvise!)
- 3 large egg whites
- 1 1/2 cups granulated Splenda
- 1/4 cup dark chocolate-covered cacao nibs
-1/4 cup mini chocolate chips (I used 1/2 cup because I was out of cacao nibs)
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper and spray lightly with cooking spray. Set aside.
In the bowl of a food processor, combine vanilla, cocoa, cannellini beans, and the agave syrup, and blend the mixture until smooth, about 3 minutes, scraping down the side of the bowl halfway through blending.
In the bowl of a mixer fitted with a whip attachment, beat the egg whites until they form soft peaks. (This took forever-I used a hand mixer) Gradually beat in the Splenda. Continue to beat the whites until they are creamy and nearly stiff. (This takes freakin’ forever and I was impatient) Add one-third of the egg-white mixture to the cocoa-bean mixture in the food processor. Blend to combine, about 30 seconds. In 2 batches, fold the lightened cocoa mixture into the egg whites until they are almost fully combined. Add cacao nibs to the batter. Fold batter until cacao beans are evenly dispersed and cocoa mixture is completely incorporated. (Takes a little while to fold it all in) The batter may seem a bit loose, but it worked out just fine.
Drop mounded spoonfuls of batter onto the prepared sheets. Spread butter out to form cookies about 2 1/2 inches in diameter. Sprinkle the chocolate chips on top of the cookies. (Forgot this part-I had mixed them in)
Bake for 16 minutes, rotating the pans one turn halfway through baking. Move to cooling rack and serve.
Makes about 20 cookies. (If you make them small which I did not)
Nutritional Facts per cookie:
Calories: 45 Fat: 1.4g Carbs: 9g Protein: 2g
That’s some pretty impressive stats for a “treat.” Granted, that would be for a small cookie. But this would be a way to have a little something sweet without completely going off the healthy wagon and derailing your fitness train. (Enough figures of speech?)
For more free gluten free healthier eating information, check out my free guide.
Have you tried a bean based recipe? What did you think? Share your experiences-comment away!
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