Hello:) I have missed you all!!!!
It’s bean too long since I have blogged; however, I have a fantastic recipe for you for soft chewy chocolate chip cookies, made with bean puree. Yep, that’s right, bean right here under my nose the whole time and I never tried using bean puree until recently. Now, you cannot stop me! I use bean puree in my cookies, in my pancakes, in my baked goods, in my cream soups, in my smoothies,in my mac-n-cheese…. in every bean thing! I am on a #beankick :)
To make bean puree, just use small white beans- if they are in a can, rinse them very well- if they are dried you need to cook them as if you were going to use them for a recipe. Then place 7 tablespoons of water in the blender and put the drained, cooked, rinsed beans in and puree away! If you are using a large can 1 lb 13 oz (822 g) then rinse the beans then add 11 tablespoons of water to the blender- then add the cooked,drained, rinsed beans and puree until smooth. I usually puree the big can then put the puree in the refrigerator to use all through the week. The beans in this recipe replace half the fat and add fiber to these delicious cookies. You will never know that there is bean puree in these cookies. Trust me they have bean through many taste tests! No one has been the wiser, they just keep asking for more and more!
This recipe uses a variety of flours. The bread flour helps make the cookies nice and chewy. The rye, buckwheat and Teff flours add fiber, minerals and flavor.
Did I mention that these are great for any holiday? They make an excellent conversation piece, and well, you can feel like the hero of the day because you brought not only the best dessert, but chances are the healthiest dessert:)
The real key to this recipe is quality ingredients and portion size. … and of course LOVE:) And what is not to love about a chewy chocolate chip cookie?
Soft Chewy Chocolate Chip Cookies
yield about 50 small cookies
By Chef Christine Matotek (aka The Perky Poppyseed)
- 57 grams non hydrated all vegetable shortening (after you scale this place it in the freezer to chill it)
- 57 grams white bean puree (see above for directions as to how to make bean puree)
- 65 grams brown sugar
- 60 grams organic evaporated cane juice
- 1 cage free egg
- 2 grams baking soda
- 4 grams fine pink Himalayan sea salt
- 120 grams bread flour
- 40 grams rye flour
- 10 grams Teff flour
- 10 grams buckwheat flour
- 175 grams semi- sweet chocolate chips (My favorite for these cookies- Guittard, semi- sweet chocolate chips)
Preheat your oven to 400. Line 2 sheet pans with parchment paper- set aside.
In a medium bowl, stir to combine baking soda, fine pink Himalayan sea salt, bread flour, rye flour, Teff flour and buckwheat flour. Once these ingredients are combined set bowl aside. Then start making the wet portion of the cookie dough.
In a large bowl, place chilled non-hydrated vegetable shortening, white bean puree, brown sugar, and organic evaporated cane juice. Blend with mixer until thoroughly mixed, about 30 seconds. Make sure to scrape down the bowl to incorporate all the ingredients .
Once sugars, shortening and bean puree are creamed together, add the egg. Mix with electric mixer for about a minute on medium- high. When you are done the mixture should be a homogeneous mixture.
To this mixture, add your flour mixture and stir to incorporate the flour. Do this step by hand.
Once flour is completely incorporated, add semi- sweet chocolate chips.
Then place in heaping teaspoons on sheet pan about an inch apart. For this step, I like to use a small scoop I purchased at my local grocery that is an 18-8 stainless steel scooper. I love this for cookies! It makes all my cookies uniform in shape and size. Little tip- for whatever you use, make sure to dip it in water about every third or fourth cookie so that you get a clean scoop for your cookie- the cookie dough will not stick to your scoop!
Place in 400 oven for 7 minutes ( this time produces a nice chewy cookie- you can leave them in for a minute or two more for a crunchier cookie). I find that making these cookies one sheet at a time produces a better cookie- it only makes two trays – not much effort :)
****IMPORTANT***** As soon as you take the cookies out of the oven, gently press them down with your fingers, then place sheet pan on cooling rack.
Then once the cookies are cooled. I dare you to try just one:)
Enjoy helping make all your friends and family healthier & happier… because if they are are not happy it’s just bean just way too long since they have had a cookie… make some and give them a reason to smile. Make the world a better place! Bean On my friends!! Bean Me Up:)
Bean sure to follow me on Instagram @Perkypoppyseed