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Chocolate Chip Oat Cookies Servings: 16-24 cookies INGREDIENTS 1/2 cup (125 mL) canned white beans* or canned lentils, drained and rinsed 1 egg 2 Tbsp (30 mL) canola oil 3/4 cup (175 mL) packed brown sugar 1 tsp (5 mL) vanilla 1/2 cup (125 mL) semi-sweet chocolate chips or, if desired, raisins 1 1/3 cup (325 mL) regular rolled oats 3/4 cup (175 mL) whole wheat flour 1/2 tsp (2 mL) baking soda * White beans include Great Northern, navy, cannellini, white kidney or white pea beans. DIRECTIONS 1. Preheat oven to 375°F (190ºC). Line a cookie sheet with parchment paper or lightly spray cookie sheet with cooking spray. 2. Purée beans (or lentils) with egg until smooth in blender. 3. In a medium bowl, beat canola oil, sugar and vanilla using electric mixer until smooth. Add bean and egg purée and continue beating until well combined. 4. Add chocolate chips (or raisins) and oats and use wooden spoon to combine. Sift together flour and baking soda over wet mixture and stir until well combined. 5. Drop by rounded teaspoon, 2 inches (5 cm) apart on prepared cookie sheet and flatten slightly. Bake for 15 minutes. For larger cookies: Drop by rounded tablespoon on prepared cookie sheet and bake for 22 minutes. Do not overbake or cookies will be dry. Let cool on pan for 2 minutes and then transfer to cooling rack. Store in airtight container. NUTRIENTS Per Serving (1 cookie/ 1/24 recipe) 99 Calories, 3 g Fat, 1 g Saturated Fat, 8 mg Cholesterol, 16 g Carbohydrate, 1 g Fibre, 9 g Sugar, 2 g Protein, 55 mg Sodium, 98 mg Potassium, 11 mcg Folate, 1 mg Iron 24 | Cookies

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