We went to a children’s ‘Lunch Hour’ event at the main branch of the New York Public Library. Cookie Monster acted as sous chef to celebrity chef Rocco Dispirito – a chef from around our neighborhood (Queens) which made him particularly fun to blog about after being out of town for a few weeks. (As it turns out, Cookie Monster and Sesame Street characters hail from Queens as well.) Kids got to play with hand-out sticker books and coloring books until Cookie Monster arrived to toss most of the ingredients around the stage. Meanwhile Rocco dazzled parents with his white bean chocolate chip cookies. Yeah you heard right – he replaces flour (and gluten, and dairy and tons of sugar) with much healthier ingredients. And I’m telling you – the chocolate chip white bean cookies are TO DIE FOR. In the end you have a cookie that is 45-70 calories instead of the standard 200-400 calories for an average chocolate chip cookie. AND it’s still chewy and yummy. Good for parents and – with most the processed stuff out – good for kids too.
Get the recipe here (below the photos) or check out the library’s website, and happy baking!
Double Chocolate Chip Cookies (makes 12 large cookies, 74 calories each)
Nonstick cooking spray
1/2 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder, sifted
1 cup canned white cannellini beans, rinsed and drained
2 tablespoons agave nectar
3 large egg whites
4 packets (about 4 grams) powdered stevia, such as SweetLeaf
1/4 cup puffed millet cereal, such as Arrowhead Mills
1/4 cup mini chocolate chunks
2 tablespoons turbinado sugar, such as Sugar in the Raw
1. Preheat the oven to 375°F. Line 2 baking sheets with parchment paper and spray lightly with cooking spray. Set aside.
2. In the bowl of a food processor, combine vanilla, cocoa, cannellini beans, and agave, and blend the mixture until smooth, about 3 minutes, scraping down the side of the bowl halfway through blending.
3. In the bowl of a mixer fitted with a whip attachment, beat the egg whites until they form soft peaks. Gradually beat in the stevia. Continue to beat the whites until they are creamy and nearly stiff. Add one-third of the egg-white mixture to the cocoa-bean mixture in the food processor. Blend to combine, about 30 seconds. In 2 batches, fold the lightened cocoa mixture into the egg whites until they are almost fully combined. Add the millet to the batter. Fold batter until the millet is evenly dispersed and cocoa mixture is completely incorporated.
4. Drop mounded spoonfuls of batter onto the prepared sheets. Spread butter out to form cookies about 2 1/2 inches in diameter. Sprinkle the chocolate chips and turbinado sugar on top of the cookies.
5. Bake for 12 to 14 minutes, rotating the pans one turn halfway through baking. Using a metal spatula, transfer cookies to wire racks to cool.