Can you really use the words healthy and cookie in the same sentence?
Sometimes you can. It’s rare, but it can happen
These cookies I feel ok about putting two seemingly contradictory words together because they are chock full of good ingredients, and free from a lot of bad ones. They are also full of protein so they make a great snack before or after sports and actually help keep boys full… for a minute or two.
My boys all tried them hesitantly… they knew I was making not so “normal” cookies. But the plate was empty minutes later… that speaks for itself!
Here’s what you’ll need-
2- Cans White Beans ( cannellini/white kidney beans work best) drained and rinsed
1/3- Cup Honey
1/2- Cup Peanut Butter (I used natural)
1-tsp Baking Soda
1-tsp Baking Powder
1/2- tsp Salt
Get your oven preheated to 350 and line a baking sheet with parchment paper.
First thing you want to do is get your beans nicely blended with the food processor. Make sure you get them all really well blended. I have a kind of lame little food processor and the first time I made them there were a few bean chunks in the cookies… that was weird. So if you have to blend them in batches, but blend them well.
Once they are blended mix in your honey, peanut butter, baking soda, baking powder, salt and vanilla. You can mix it all in with a mixer or blend it well by hand.
Once everything is all nicely mixed you can scoop it out onto your prepared cookie sheet. I used an ice cream scoop and it worked really well. These don’t spread much as they cook so go ahead and flatten them before you pop them in the oven.
Bake them for 12-15 minutes or until they are slightly golden brown. Let them cool & enjoy!
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