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Bean Cookies

These cookies have minimal sugar but all the flavor of your favorite chocolate chip cookie recipe. Made with white kidney beans, these cookies are high in fiber and protein.

Ingredients

  • 2 cups oatmeal
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup brown sugar
  • 15 ounce can white kidney beans
  • 1/4 cup butter
  • 1/2 cup ground flaxseed (optional)
  • 1 cup chocolate chips
 

Directions

  1. Wash hands with warm, soapy water.
  2. Preheat oven to 350°F. Spray a cookie sheet with cooking spray. [You can add a layer of tin foil to help prevent sticking.]
  3. Add all ingredients except chocolate chips to a blender. Blend well until mixed.
  4. Fold in chocolate chips. Mix well.
  5. Scoop batter into small cookies. Bake for 10-12 minutes, or until lightly browned.

Makes 30 servings

Notes

  • Blend beans first if ingredients are not mixing well. Add water a little at a time to help the blender work smoothly.
  • If you don’t have a blender, you can combine ingredients in a bowl. First mash the beans with a rolling pin, fork, or other kitchen tool.
  • Bulk containers of flaxseed are usually available at grocery or warehouse stores, which costs less than smaller containers. Flaxseed can be stored for a long time. Add it to oatmeal, smoothies, stews, and baked goods, and many other recipes for added fiber and Omega-3s.
nutrition food label

* The Cent$ible Nutrition Program is funded by USDA SNAP-Ed and EFNEP. SNAP-Ed assists individuals and families who receive, or are eligible to receive, benefits from the Supplemental Nutrition Assistance Program (SNAP). EFNEP assists families and youth with limited resources  in acquiring the knowledge, skills, attitudes, and changed behaviors necessary for nutritionally sound diets and contributes to their personal development and the improvement of total family diet and nutritional welfare. Visit our income-qualification page to learn more. 

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider. This material was funded by USDA’s Expanded Food and Nutrition Education Program-EFNEP. USDA is an equal opportunity provider and employer.

Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

The University of Wyoming is an equal opportunity/affirmative action institution.

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