Beans in cookies
Has anyone ever tried replacing the butter in a cookie recipe with white bean puree? Or how about with butternut squash or sweet potato puree? I'm looking for a few successful recipes that don't end up too "cakey". I still want good cookie texture and of course flavor. No applesauce substitutions please, but let me know if you have any other interesting subs. Thanks in advance. I'm a cookie snob, so it can't just taste good for low fat - in has to taste good - end of story. Know what I mean!
Well, the thought of white beans if my cookies kind of freaks me out but I suppose that butternut squash or sweet potato puree would be similar to pumpkin, which is used in cookies, but then there's always oil or butter in addition to.
If you take the fat out, I don't see how it could have a cookie texture.
Traditional biscotti are low-fat, but that's a different texture.
I've never heard of this- though my mom did make a chocolate cake when I was younger with canned green beans in it to add moisture. She only made it once, I think as a novelty. I though this was going to be a greenbean cookie post. :)
re: Cheese Boy
I have seen these recipes. I'm just curious if anyone has done it. I'm thinking a combo of beans and butter might work and wouldn't sacrifice the texture as much as eliminating all of the butter. I guess I'll have to try it and experiment myself. I don't want to just eat less of the all butter cookies, since that isn't really the point. I just find the whole idea of other options to be fascinating and potentially great tasting, with the healthier aspects as a lesser side benefit. Thanks for anyone's thoughts. I wonder if their are any food scientists out there who could chime in on how butter or oil affect texture and what else could be substituted.
Here's the abstract to an article about substituting white bean puree: http://www.adajournal.org/article/PII...
Here's a pic of someone's brownies that look good:
There's the prune puree option, as well as mashed bananas or soft pears. I myself have used pumpkin puree as a sub, and it was good, but not the same texture obviously. I've also used non-fat plain yogurt and non-fat sour cream, which work well actually.
I'm all for substituting for fat in baking - just not for cookies. They just don't crisp up right.
Julie Van Rosendaal has a best selling cookbook, One Smart Cookie (fav. cookies, squares, brownies & bicotti - with less fat!) In that book (and in a subsequent one called Grazing, which I recommend) there is a recipe she calls:
Breakfast Bean Cookies. I've made these & they're very good (can't taste the beans). I read somewhere(Cooks Illustrated cookbook I think) that the trick to good lower-fat cookies is to reduce the butter, but not do away with it entirely. There's a link to the recipe but I couldn't find it, here is the recipe (I have both books):
Breakfast Bean Cookies
2 c oats, 1 c flour, 1 tsp baking powder, 1 tsp baking soda
1/4 tsp cinnamon, 1/4 tsp salt
1 14 oz. can white kidney, navy or cannellini beans, rinsed and drained
1/4 c butter, softened
1 c packed brown sugar, 1 large egg, t tsp vanilla
1/2 c chocolate chips (optional)
1/2 c raisins or dried cranberries (I use combination of golden raisins and dried cranberries)
1/4-1/2 c chopped walnuts or pecans (I use v.coarsely chopped natural almonds)
1 Tbsp ground flaxseed (optional)
Oven-325F. Place oats in bowl of food processor & pulse until it resembles coarse flour. Add the flour, baking powder and baking soda, cinnamon and alst & whiz until combined. Transfer to a large bowl.
Put the beans into the food processor & pulse until smooth, scraping down sides of bowl. Add butter & process until blended. Add brown sugar, egg and vanilla & pulse until smooth, scraping down sides of bowl.
Pour the bean mixture into the oat mixture & stir by hand until almost combined, add choc. chips, raisins, nuts & flaxseed and stir just until blended.
Drop large spoonfuls of dough onto cookie sheet (sprayed with oil) and flatten each one with your (moistened) hand. Bake 14-16 mins. until pale golden around the edges but soft in the middle. Transfer to rack to cool.
Makes 2 dozen cookies.
They have a tender texture & keep longer than other low fat cookies.
I have recently baked Sweetpotato and oatmeal cookies, using butter and they came out great. I would like to add either baby lima or white beans to add fiber content to my cookie. Yes, I use butter in my recipe. I need to document the content measurements in my recipe. My contents are, - I use no baking powder or sugar, lots of cranberries will make up for the missing sugar. And the cookies come out very very chewy, puuurfect
whole wheat flour
Lots of dried cranberries
sweet potato (3)
will be adding beans
I keep the dry and wet ingredients seperate and use a third bowl to mix it as needed. Sounds a little unorganized, but this way if the batter is too dry or wet, the adjustment can be made much easier. My large mixing bowl hold about 10 cups of flour, so I'm always dealing with a BIG batch. I'm not a baker at all, I'm trying to create a healthy breakfast bar for my morning meal. My cookie count is over 70. Wait!!! I'm not finished yet !
Then you pour 16 ounces of Bolthouse Vanilla Chi white protien drink in a blender and add a large sweet potato to the protien drink and make a shake.
This is my morning meal,
It makes over 70 big cookies.
Store 4 - 6 cookies in each storage bag, prepare your shake, and you're out the door.
These cookies are chewy and very satisfying