LIGHT CHOCOLATE CHIP COOKIES
I was very pleased with the way these lower fat chocolate chip cookies turned out. While I wasn’t able to reduce the sugar content (which was already low in the original recipe), I did manage to successfully replace half the butter with more White Bean Puree. Another good trick here is to use mini chocolate chips so you get more chips per cookie for less calories. Making these cookies smaller let’s kids have two for the price of one.
Servings: 72 Cookies
- 1 cup Flour Blend
- ½ teaspoon each baking soda and salt
- ¼ cup oat bran
- 4 tablespoons unsalted butter
- ¼ cup brown sugar packed
- ¼ cup sugar
- 2 egg yolks
- 2 teaspoons pure vanilla extract
- ½ cup White Bean Puree
- ½ cup plain yogurt
- ½ cup semi-sweet chocolate chips ideally “mini” chocolate chips
- Preheat oven to 350 degrees. Remove butter from refrigerator to let soften.
- In a large bowl, whisk together Flour Blend, baking soda, salt, and oat bran.
- Set aside.
- In the bowl of an electric mixer, beat butter and both sugars until creamy. Beat in egg yolks, vanilla, White Bean Puree, and yogurt. Add dry ingredients and mix on low speed. Stir in chocolate chips. Make small cookies by dropping rounded teaspoonfuls, spaced about an inch apart, onto nonstick or parchment- lined baking sheets.
- Spray tops of cookies lightly with oil and flatten with the back of a spatula.
- Bake for 14 to 16 minutes or until golden brown. Let cool on a metal rack.
- Store cookies in airtight container at room temperature.