Chocolate Drop Cookies

These are moist little cookies that are great to eat warm and dunk into a glass of milk for snack time. You might be surprised to see beans in a dessert recipe but it keeps the batter tender and adds fiber the kids won’t even know they’re getting. Sometimes it pays to be sneaky.

1/3 cup non-hydrogenated soft margarine
¾ cup whole-wheat flour
1 tbsp wheat bran
½ cup sugar substitute
½ cup cooked cannelloni beans
1/3 cup unsweetened cocoa powder
¼ cup plus 2 tbsp skim milk
1 egg
2 tsp vanilla
½ tsp baking soda

1. Put white kidney beans, wheat bran and 2 tbsp skim milk in food processor and puree until well blended.
2. Put the margarine, flour, sugar substitute, bean puree, cocoa powder, remaining skim milk, egg, vanilla and baking soda in a bowl and beat until combined.
3. Preheat oven to 375 F.
4. Drop batter by heaping teaspoonfuls on parchment paper lined baking sheet. Bake for about 10 minutes or until firm to the touch. Let cool on a rack.

Makes about 24 cookies.

Storage: Keep in a resealable bag or airtight container for about 3 days at room temperature or in freezer for up to 3 weeks.