- 180 mL (3/4 cup) all-purpose white flour
- 180 mL (3/4 cup) whole wheat flour
- 35 ml (7 tsp.) cocoa powder
- 125 ml (1/2 cup) rolled oats, slow-cook
- 2 ml (1/2 tsp.) baking soda
- 2 ml (1/2 tsp.) baking powder
- 160 ml (2/3 cup) semi-sweet chocolate chips
- 45 ml (3 tbsp.) non-hydrogenated margarine
- 125 ml (1/2 cup) brown sugar, packed
- 2 eggs
- 25 ml (5 tsp.) partly skimmed milk, 2% M.F.
- 1 can 398 ml (14 oz.) black beans, rinsed, drained, and pureed
Recipe and photo are the result of a partnership project between Extenso and ITHQ to review food offerings and practices in Quebec childcare centers, Nos petits mangeurs.
- Position oven rack as high up as possible. Preheat conventional oven to 180°C (350°F). Line baking sheets with parchment paper. Set aside.
- In a large bowl, combine flour, cocoa, rolled oats, baking soda, baking powder and chocolate chips. Set aside.
- In another bowl, using an electric mixer on medium speed, blend margarine and brown sugar until texture is consistent. Add eggs, milk and bean puree. Mix well.
- Gradually incorporate moist ingredients into dry ingredients and mix until texture is consistent.
- Using a 30 ml ice cream scoop, form balls of dough and drop them, evenly spaced, onto the baking sheets. Leave enough space between the cookies so they don’t touch during cooking (about 8 per sheet).
- Cover cookies with parchment paper and flatten with another baking sheet or rolling pin until they are about 2 cm thick.
- Bake in a conventional oven for about 10 minutes or until cooked on the outside but still soft on the inside.
- Cool on wire racks.
Puree black beans in the food processor. Add milk at this step, instead of Step 3, for easier blending.
Replace part or all of the chocolate chips with carob chips, or milk or white chocolate chips.
Replace black beans with canned red kidney beans.