Yield: 3 dozen

Serving Size: 1 cookie

Vegetable oil cooking spray
1 ½ cups old-fashioned oats (or steel cut)
2 cups whole-wheat/ all purpose flour blend (or 1 cup whole-wheat flour and 1 cup all purpose flour)
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1/3 cup cocoa powder
¾ cup drained white beans, liquid reserved (great northern, cannellini or any white bean)
3 T. butter, softened
1 cup firmly packed light brown sugar
2 large eggs
1 tsp. vanilla extract
1 cup semi-sweet chocolate chips
Optional: ½ cup chopped nuts


Heat oven to 350 degrees. Lightly coat baking sheets with cooking spray. In blender, process oats until finely ground but not powdery. Combine with flour, baking powder, baking soda, salt and cocoa powder in a bowl.

In a clean blender, puree beans and 2 tablespoons reserved liquid until smooth. Combine bean puree, butter, sugar, eggs, and vanilla in a separate mixing bowl and beat well. With the mixer on low speed, beat in oat and flour mixture. Stir in chocolate chips (and nuts if using) by hand.

Drop batter by the tablespoon onto the baking sheet. An alternate method: spray plastic wrap with nonstick cooking spray and roll batter into a tube shape then slice and place on baking sheet.

Bake 15-17 minutes until centers are firm and edges are lightly browned. Transfer to wire rack to cool.

Nutrition
103 calories
3 grams fat
2 grams saturated fat
23 mg sodium
18 grams total carbohydrate
2 grams fiber