Friday, January 8, 2016

Mint Chocolate Chip Cookies

Mint Chocolate Chip Cookies
If you've just read my recipe for Dark Chocolate Peppermint Brownies, and wanted something equally tasty, but with a wealth of nutrition, you've come to the right place.  These cookies are my absolute favorite.  I eat them for breakfast, as a snack, or a dessert, and they are always in my freezer. I had read about using dates as the main sweetener in baked goods, and had already created recipes using beans and oats instead of flour, so I decided to combine those two approaches, use a freshly ground walnut butter as my fat and protein source, add in the amazing twist of fresh mint leaves, and (as my daughter would say) "BOOM!" I had a winner. And my daughter is probably my biggest fan of these cookies, so long as I grind the walnuts up completely.  I give them to her at least a couple of times a week, because even though at the age of 7 she knows what goes into them, and that they are one of "mommy's healthy desserts", they still taste, and look like a cookie.  A cookie she can have as the main part of a meal, and I know she's eating something her body needs.  Sure it would be better if I could get her to eat a plate of beans and rice, or turkey and mashed potatoes, with some broccoli or sliced avocado on the side, but she isn't that type of kid.  She is a girl who likes to wear suits and bow ties, cut her hair short, talk and ask questions incessantly, about anything and everything, so who am I to make her "normal", and eat what "normal" kids do.  She doesn't even eat chicken fingers, or grilled cheese sandwiches, only "not grilled" ones which is why if I ever have time, I will start working with her on her very own website, But I digress.  These cookies are a sweet treat, but they are packed full of vitamins and nutrients, so if you have a picky eater like me, or are a health nut like me, you need to make these a part of your baking routine.  You won't regret it!

Mint Chocolate Chip Cookies

1/2 C. old fashioned organic oats
   (can use gluten free if desired)
30 medjool dates, pitted
1 (15.5 oz.) can white cannellini beans
1 1/2 C. raw walnuts
30 fresh peppermint leaves
2 tsp. pure vanilla extract
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
10 oz. dark chocolate chips
     (can use any variety, regular or vegan)

In a large food processor, process the oats, then add the dates and combine until smooth. Add in the cannellini beans, process, and then add the walnuts, peppermint leaves, vanilla extract, baking powder, baking soda, and salt, and blend until mixed completely.  If necessary, remove half of the dough and beat separately, and then combine again at the end. Add in the chocolate chips and pulse a few times to incorporate them. Using a spoon and your hands, roll out inch sized balls and place on an ungreased cookie sheet at least an inch apart. Bake at 350F for 8 - 10 minutes, depending on their size.

finished dough, all mixed together

ready to bake

cooling off

close up view

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