My morning started off a little like this.
I love IKEA. I mean, it’s cool that all of their furniture is modern, goes with almost any room and makes particle board look good but I really love it because it’s like Legos for adults. You remember those Lego kits? You bought a ninja hideout or the Hogwarts castle in pieces in a box and it came with those IKEA-esque instruction sheets telling you how to make all those tiny pieces look like the photo on the box. And you know what else? …They cost about the same amount, except I can actually get use out of IKEA later.
Here’s the finished product.
Looks complete right? Fooled ya. I managed to have 5 pieces left over. I still don’t know where I went wrong… but it looks whole and feels sturdy so until it falls apart I’m not going to worry about it. 🙂 It’s even Mana tested and approved.
But the real highlight of the day wasn’t this magnificent furniture creation. It was……THESE.
Vegan. Chocolate. Chip. Cookies. Well, almost Vegan in our case because we took some liberties with the recipe, but if you make it as it’s supposed to be: vegan and amazing. But you know what else, there’s a super special secret ingredient in these cookies. These cookies are made with BEANS, and with the butter, milk and eggs omitted they are so low in fat.
Long story short: These cookies are guilt free. Not almost guilt free. If you use dark chocolate (70% cacao or higher) with all of its health benefits, there’s just not a thing in these cookies that will keep you up at night.
Oh. You want the recipe? Okay, sure I guess I can do that.
Vegan Chocolate Chip Butter Bean Cookies
Recipe adapted from The Happy Herbivore
Servings: about 18 large cookies, more if you go smaller but who wants that?
- 2 cups rolled oats
- 2 cup whole wheat pastry flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- 1 cup canned butter beans (though any white bean will work)
- 1/2 cup raw sugar
- 1/2 cup light brown sugar
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 cup vegan chocolate chips (or regular if you aren’t vegan)
- A dash of salt
Preheat oven to 350F. Grease a large cookie sheet or line with parchment paper and set aside.
Transfer 1 1/2 cups of the oats to a food processor (as demonstrated by my sister and partner-in-crime Bella) and pulse a few times. You want it crumbly, but not quite powder/flour.
Put the oats in a mixing bowl and combine with flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice and mix well.
Drain and rinse beans. Add them to the processor then add applesauce, sugar, vanilla extract and 1 tbsp of water. Whiz until smooth.
Pour wet mixture into dry mixture and stir until pretty well mixed, about 10 times. Add the remaining 1/2 cup of oats and about 2/3 cup water. We recommend starting with 1/3 cup and adding more as necessary. You want it wet enough to wet all the flour/oats but stiff enough that you can mold it with your hands. If you get it too wet, just add some more oats. Once it’s at the right consistency, add the chips. This is where we took liberties. We also added a handful of mini peanut butter cups and the result was decadent. You could also add things like nuts, a second kind of chocolate, or dried fruit to spice things up. Ours looked like this:
Drop large wildly heaping spoonfuls of batter on the cookie sheet, leaving an inch of room between each. Press and mold the cookie as you please, because these cookies will not change shape in the oven. They rise a bit but there’s no spreading into that pretty round cookie shape everyone loves.
Bake 15 minutes, until edges are just turning light brown and middles are firm. They will firm a bit more as they cool. Check the bottoms to make sure they are golden brown.
They turned out pretty magnificently. They are fluffy and crumbly out of the oven but cool into dense, chewy little dreams. The dough itself is only lightly sweet so the mix-ins really make this cookie, but that also means that they work pretty well for a high-fiber snack or a breakfast cookie too.