When it comes to food and cooking, there are a lot of things I love, but I especially love free, easy and tasty! We've got the trifecta in this recipe post. The FREE came gratis of Foodbuzz (my cool blog advertiser) and the scrumptious samples of Pure Dark Chocolates I recently received. Foodbuzz sent a package of Pure Dark's Bark classic, as seen in the above photo and a package of Pure Dark 70% Chocolate Slab. This is a high quality chocolate which needs no other enticement to eat other than to tear open the package and try to let your willpower last by not devouring the entire slab in one sitting. EASY was the recipe - a riff on a low-fat high fiber good for you cookie recipe I received a few years ago from Susan Hill and embellished in my own Bicycle Chef way. TASTY - Once again I had success with this simple fool-proof cookie recipe that adapts well and turns out delicious results.
I wanted to make these cookies for a while now, and I thought what better way to use the chocolates than in a dessert? Feel free to use whatever good quality chocolate or chocolate chips that you have. The beauty of the recipe is that it's adapatable and good for you! This version of the recipe is closer to the original unlike the Heart Healthy Oatmeal Cookies I made back in 2008 when I added pumpkin to it. Note that the recipe works best if you don't over mix the dough and don't worry about how wet or dry it appears. The dough batter should be stiff and thick. Scoop out the cookies using an icecream scoop and keep the dough mounds high. They will spread a bit during baking.
Oatmeal Bean Cookies with Chocolate Bark Ingredients:
- 1 Cup Mashed White Beans (use low-sodium) - drain and rinse beans then mash the beans
- 1/4 Cup Unsweetened Applesauce (use an individual serving size containter)
- 1/2 Cup Brown Sugar - packed
- 2 Tablespoons Granulated Sugar
- 1 Egg - lightly beatened
- 1 Teaspoon Pure Vanilla Extract
- 3 Cups Oats (Quick Cook but not Instant)
- 1 Cup Whole Wheat Flour
- 1 Teaspoon Salt
- 1/2 Teaspoon Baking Soda
- 1/2 Cup Chopped DARK or Bitter-Sweet Chocolate, Chocolate Chips or Chopped Chocolate Bark (or nuts, raisins, etc.) - optional
- Preheat oven to 350 Degrees. Prepare a baking tray by either lining it with a silpat or parchment paper, or grease it (cooking or baker's spray is fine!) Set aside.
- In a large mixing bowl, beat the mashed white beans, applesauce, brown sugar and granulated sugar until the sugars disolve. Add in the egg and vanilla extract and beat the mixutre until it is smooth and creamy.
- In another mixing bowl, combine the dry ingredients, oats, whole wheat flour, salt and baking soda, whisking to combine.
- Make a well in the center of the dry ingredients and pour in the wet ingredients - the bean mixuture. Gently fold in the wet into the dry, folding the mixture 3 to 4 times. Add in the chopped chocolate or chocolate chips (if using) and continue to fold and mix the dough batter until it is fully incorporated. Do not over-mix or else the dough will be tough. The mixture should be stiff and not runny.
- Use an ice cream scoop with a spring release and drop each cookie onto the prepared baking sheet. Bake for 10 to 12 minutes, rotating the pans half-way through the baking time. If the cookies are too wet, bake an additional 2 minutes.
- Cool for 5 minutes than transfer to a wire rack to cool completely. The cookies will set and harden somewhat as they cool down. Store in a tightly covered container for up to 3 days. Cookies will freeze well for up to 2 months. Makes approximately 1 dozen cookies.