The Great cookie experiment- Part 2

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I tried! I really did, but I personally don’t think the cookies with the modified ingredients turned out as well.  The kids and their dad ate them up, and the kids didn’t even know I had modified the recipe.

If you read my previous post, you will know that I am trying to add healthier options into our foods, especially for my more fussy eaters. With this experiment (which isn’t quite over) I tried to make a basic drop chocolate chip cookie dough replacing the fats (in this case margarine) with pureed beans. I replaced the full amount of margarine with pureed chickpeas (garbanzo beans).

I noticed that I had to bake them a little bit longer, and that they didn’t spread out as much while cooking like the ones made with margarine or shortening.  The dough was also much more liquidy after “creaming” the beans with the sugars and eggs, so I added a little more flour to the dough, about a 1/3 cup of whole wheat flour.

My partner exclaimed that they were the PERFECT dunking cookie, and ate far too many for one sitting (which for me only means more fun in the kitchen, and proof that the experiments are working.) I guess I like softer cookies. I don’t dunk cookies very much.

Next time I will be trying to replace the margarine in another of our favorite cookie recipes, without adding any extra flour to the recipe even if it looks too liquidy this time around. Hoping that the cookie will turn out more like I expect next time, but I’m certain that no matter what they won’t last long.

 

(Sorry for the lack of pics this time, I WILL make sure to get some for the next round)

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