I’m a gal with the DIY mentality.
When we wander the grocery aisles on the weekend, pushing through hordes of people like we’re at a rock concert, it’s hard not to notice all the goodies. Those sandwich cookies in the health foods aisle, the mock meat in the tofu section, the chips and salsa. Oh, the chips and salsa, Logan’s one true weakness. Call it frugality if you will, but we hardly ever buy the stuff. Which is fine by me, but I often catch Logan gaze longingly at the snack foods we so often pass by.
“It’s too expensive,” I tell Logan. And if that doesn’t persuade him, “look at that abhorrent ingredient list. We’d be better off just making that at home!”
And then we walk away from temptation, with me hoping that Logan will just forget it ever happened.
Oh, Logan doesn’t forget.
“We never have any snacks around the house,” he says. I open the fridge and show him the abundance of fresh food. “There’s plenty to eat,” I say. “But there are no snacks,” is his reply. And by this he means there’s no chips, bread and peanut butter, no ramen, cookies or seasoned nuts and seeds. The fridge could be full but if there isn’t anything that can be whipped up in 2 minutes or less, there’s no food.
Well if I’m the one making tough calls in grocery stores, then I should be the one to amend the situation with homemade snacks. Homemade snacks that are maybe not the definition of perfect health food, but are significantly more wholesome than store-bought.
And the clincher for a couple like us, a piano teacher and school bus driver, about to be virtually unemployed for the next two months – homemade is cheaper.
These cookies are crunchy on the outside, and soft and slightly cakey on the inside. They contain only 2 tablespoons of oil, and no white flour. Each cookie contains approximately one teaspoon of sugar, a big step up from your average cookie.
But the best part about these cookies? There are beans hidden inside!
Pureed beans (white or pinto, or even lentils) replace the fat and add a nutrition boost, and I promise you won’t taste the beans in the finished product – only snacky cookie goodness.
Chocolate Chip Oat Cookies with Beans
Makes 24 cookies
A generous 1/2 c. cooked pinto beans (or 1/2 c. cooked navy beans or lentils)
3 tbsp water
1 tbsp ground flax
1/2 c. brown sugar, packed
2 tbsp canola oil
1 tsp vanilla
1 and 1/3 c. rolled oats
1/2 c. chocolate chips
3/4 c. whole wheat flour
1/2 tsp baking soda
1. Preheat the oven to 375 F and lightly oil 2 baking sheets, or line with parchment paper.
2. In a blender, blend the beans, water and ground flax until smooth.
3. In a large bowl, beat together the sugar, oil and vanilla with a fork until smooth. Add the bean puree and stir until everything is well-combined.
4. Mix in the oats and chocolate chips with a spoon, and then add the flour and baking soda. Mix well.
5. Drop tablespoon-sized cookie balls on the prepared baking sheets, leaving 2 inches of space between the cookies. Flatten them slightly and bake for 15 minutes, or until golden.
6. Let cookies cool on the baking sheets for a few minutes, and then transfer to a cooling rack to cool completely.
Enjoy! Logan and I have been happily gobbling these up, and he hasn’t uttered a word of snack food woe since. Though I have a feeling that will come once the cookies are gone…
Each cookie is 100 calories, has 3 grams of fat, 7 grams of sugar, 2 grams of fiber and 3 grams of protein. That ain’t too bad at all for a cookie.
Now I’m off to do more packing. We’re out of our house by the end of this weekend, and everything’s all in disarray, with boxes strewn everywhere. But boxes are easy compared to hauling couches, tables and desks! Go muscles go!