"healthy" chocolate chip cookies

I had a hankering for cookies today (surprise, surprise).  I have made these cookies once before and decided to make them again today.  They use about half the fat and less sugar than regular chocolate chip cookies, plus no eggs.  They still taste like cookies.  Not too shabby!

I found the recipe here and followed it almost exactly except that I did 1 cup whole wheat flour and 2 cups all purpose flour.  I also like them better with some oatmeal in them rather than without oatmeal.  I threw in about 1 tablespoon of ground flax seeds for good measure too.

The dough doesn't stick together as well as regular cookie dough, but I kind of press it together with my cookie scoop as I form the cookies and it works out great.

A note on bean puree:  Bean Puree is just cooked beans (either dry beans that you cooked or beans from a can that have already been cooked) that you puree with a little water if needed.  I used great northern beans because that is what I had on hand and pureed it in my little tiny food processor.  You can freeze any extra puree for later.

Chewy "Healthy" Chocolate Chip Cookies
You and your kids can eat all the dough they would like since there are no eggs! These cookies are lower in sugar, lower in fat, and lower in cholesterol. You can't get much healthier than that and still enjoy a cookie! This is the result of a year's worth of experiments. I'm so glad I didn't give up!
½ cup butter	2 tsp baking soda
½ cup white bean puree	1 Tbsp vanilla
⅔ cup sugar	¼ cup vegetable oil
1 cup brown sugar, packed	1 cup chocolate chips
3 cups all-purpose flour	Oatmeal, coconut, chopped nuts (optional)
Cream together butter, bean puree and sugars. Add flour, baking soda, and vanilla. It will look pretty dry at this point. Slowly add in the oil and mix until it has pulled together into cookie dough consistency. Stir in chocolate chips and any other optional ingredients you'd like. Roll into balls and place on greased baking sheets. Bake at 350° F for 8–10 minutes. Pull them out of the oven just as they are beginning to turn light brown in a couple of spots. They still look pretty doughy overall. Allow to rest on baking sheet for about 5 minutes to set and them move to a wire rack to cool. Makes 3 dozen.