Makes about 50 two-bite cookies
1 cup Flour Blend (1/3 cup white flour, 1/3 cup whole wheat flour, and
1/3 cup wheat germ)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup rolled oats, finely ground in a food processor
2 tablespoons blanched, slivered almonds, finely ground in a food processor (omit if allergic)
8 tablespoons unsalted butter
1/4 cup sugar
1/4 cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/4 cup White Bean Puree* (see Make-Ahead Recipe below)
1/2 cup semi-sweet chocolate chips
Preheat oven to 375 degrees. Remove butter from refrigerator to let soften.
In a large bowl, whisk together Flour Blend, baking soda, salt, ground oats, and ground almonds (optional). Set aside.
In the bowl of an electric mixer, beat butter and both sugars until creamy. Beat in egg, vanilla, and White Bean Puree. Add dry ingredients and mix on low speed. Stir in chocolate chips. Make two-bite cookies by dropping rounded half-teaspoonfuls, spaced 2 inches apart, onto nonstick or parchment- lined baking sheets.
Bake for 12 to 14 minutes or until golden brown. Let cool on a metal rack.
Store cookies in airtight container at room temperature.
*Sneaky Chef’s Make Ahead Recipe—White Bean Puree:
1 15-ounce can white beans (great northern, navy, butter or cannellini)
1 to 2 tablespoons water
Rinse and drain the beans and put in the bowl of your food processor. Pulsing in on/off turns, puree the drained beans with just 1 tablespoon of water in processor until smooth, stopping occasionally to scrape down sides of bowl. The goal is a smooth, but not wet, puree. (You are aiming for the consistency of peanut butter.) If necessary, thin with a little more water by one teaspoonful at a time until there are no flecks of whole beans visible.
Store in the refrigerator up to 3 days, or freeze 1/4 cup portions in sealed plastic bags or small plastic containers. Makes about 1 cup of puree. Double this recipe if you want to store another cup of puree.
For more information visit www.thesneakychef.com.