Chocolate Navy Cookies

Jessica Seinfeld became famous for:

  1. Marrying a funny man who sports the infamous puffy shirt and
  2. Convincing mothers everywhere to sneak pureed vegetables into their kids’ meals

Sound familiar?

Found: Deceptively Delicious

Makes 24 cookies

That being said, even when we made this cookies (buying the beans, open the can of beans, washing the beans, stirring the beans into the cookie dough, etc) and trialled them, they were so tasty even WE forget that there were beans in them!

The original recipe calls for chickpeas, but since navy beans are smaller they aren’t as noticeable. They also lend a creamier texture. You could even try small brown beans that could trick your audience into thinking you were being generous with the chocolate chips…

Ingredients (Wet):

  • 3/4 cup packed brown sugar
  • 3/4 cup soft tub margarine
  • 2 large egg whites
  • 2 tsp. vanilla
  • 1 can (15 oz.) Navy beans, drained and rinsed
  • 1.5 cups dark chocolate chips

Ingredients (Dry):

  • 1.5 cups whole wheat flour
  • 1/2 cup white flour
  • 1/2 cup oats
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 cup chopped walnuts (optional, but I include them)
  • 3/4 cup raisins (optional, but again I add them)

How to:

  1. Preheat oven to 350F.
  2. Wet ingredients – small bowl: cream together sugar and margarine. Add in egg whites and vanilla. Once combined, add the beans and chocolate.
  3. Dry ingredients – large bowl: mix together all dry ingredients. Form a well in the centre and pour the wet ingredients in. Stir until well combined.
  4. Use teaspoons to scoop dough onto cookie trays, slightly flattening each with a fork. Leave at least 1.5″ in between each as to prevent “cookie kissing” when baking (as my mum used to say).
  5. Bake for ~9 minutes. Once browned and slightly firm (I tap the top of the cookies), remove and let cool on the tray ~5 minutes prior to transferring to a rack to dry.

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