Chocolate chip oat cookies This recipe highlights the benefits of thinking outside the box. A tasty chocolate chip biscuit with the goodness of oats and pulses. Dessert Snack Print this recipe Details Serves: Makes 24Number of ingredients: 9 IngredientsTo prep: 10 Minutes PrepTo cook: 15 Minutes CookDifficulty: Easy Nutrition per servingEnergy : 372kJProtein: 1.7gFat (total) : 2.8g- Saturated Fat: 0.8gCarbohydrate (total): 14.1gFibre: 1.2gSodium: 29mg Ingredients 1/2 cup canned navy beans or lentils, rinsed and drained 1 egg 2 tablespoons canola oil 3/4 cup packed brown sugar 1 teaspoon vanilla extract 1/2 cup semi-sweet chocolate chips 1 1/3 cup rolled oats 3/4 cup whole wheat flour 1/2 teaspoon baking soda Method Preheat oven to 190°C. Line a cookie sheet/ tray with parchment or grease proof paper. Puree beans with egg until smooth in blender. In a medium bowl, beat canola oil, sugar and vanilla using electric mixer until smooth. Add bean and egg purée and continue beating until well combined. Add chocolate chips and oats and use wooden spoon to combine. Sift together flour and baking soda over wet mixture and stir until well combined. Drop by rounded teaspoon, 2 inches apart on prepared cookie sheet and flatten slightly. Bake for 15 minutes and let cool on tray for 2 minutes then transfer to cooling rack.
