What makes these cookies special is that they have a healthy twist without giving anything up on taste or texture. The secret ingredient is black beans so you get a little fiber, protein and iron without knowing it. These are some of Ed's favorite cookies of all time, and the rest of us love them, too. My friend who invented them won first place in the county fair chocolate chip cookie category. Delicious!
Black and Brown Chocolate Chip Cookies1 (14 oz.) can black beans (you can use white beans as well)
About 1/4 to 1/3 cup water1/2 cup shortening
1/2 cup sugar1 cup brown sugar
1 tsp vanilla1 tsp salt
1/2 tsp baking soda2 eggs
3 T cocoa powder2 cups flour
Nuts and chocolate chips as desired
1. Preheat oven to 350. Drain and rinse black beans. Puree in a blender or food processor with a little water (1/4 to 1/3 cup) to make a thick paste, about the consistency of yogurt.
2. Cream bean puree, shortening and sugars. Add vanilla, salt, soda and eggs; mix well. Mix in cocoa, flour, and chocolate chips. You can add nuts, too, but I like just chocolate chips in this one.
3. Bake each batch for about 12 minutes at 350. Cool at least 3 minutes before removing to wire rack to cool. Makes about 3 1/2 dozen cookies.
Recipe from Heather Baker