Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Sep 20, 2006 09:08 PM

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!

  1. Click to Upload a photo (10 MB limit)
  1. I would not use anything other than butter in cookies. Just eat fewer of them.

    1. 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.

      1. 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.

        1. 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. :)

            1. 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.