Hi Missy,
I have a chocolate chip cookie mix (arthur’s instant mix) -how would you “sneaky” it?? thanks!–Andrea S.
Hi Andrea,
Congratulations for thinking of applying sneaky techniques outside of the box ; )
I can’t give you a definitive answer on what to sneak into this particular cookie mix, because I’ve never used it. But I’d venture to guess that white beans might be a place to start. Why don’t you model your recipe after mine for Unbelievable Chocolate Chip Cookies from my first book, which I’ve pasted below.
Enjoy in good health!
Missy
Unbelievable Chocolate Chip Cookies (from Book 1)
Nutrition Highlights: Whole grains, nuts, and beans
Rich in vitamin E, folate, manganese, selenium, tryptophan, and fiber
Oats and white beans make a decent chocolate chip cookie, you ask incredulously? And I want to throw in wheat germ and whole-wheat flour! Well, tasting is believing. Watch your kids devour these seemingly sinful, yet incredibly nutritious, cookies. This was the hardest recipe in the book. I had to consult with a real baker, my close friend, Karen, who spent many days in the test kitchen with me working out the kinks until we came up with a healthy cookie that didn’t taste healthy! First, we were able to cut back on the sugar by one-third, resulting in a mere one-half teaspoon of sugar per cookie. Then we added fiber from nutrient-packed wheat germ, whole wheat flour, oats, almonds and white beans, all of which help to slow down the release of sugar and avoid the normal “ crash and burn” after kids eat cookies. Karen also convinced me to make them “ mini” cookies, so kids could have two for the price of one.
Makes about 50 two-bite cookies.
Ingredients
- 1 cup Flour Blend (see Make-Ahead Recipe #13)
- 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 #9)
- 1/2 cup semi-sweet chocolate chips
- Optional extra boost: 1 cup chopped walnuts or dried berries such as blueberries or raisins
Directions
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 (and walnuts or dried berries, optional). 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 tip: double or triple this recipe and save some of the batter rolled in plastic wrap in the freezer for homemade “slice and bake” cookies anytime.
