High Fibre Choc Chip Cookies For Kids
Choc chip cookies made with cannellini beans and wholemeal flour, packed with fibre and protein to nourish little bellies and keep kids full.
Before you scroll past at the thought of putting beans in cookies, I promise you can’t taste them! Cannellini beans have a really mild flavour and blend beautifully into the cookie mixture, while adding some extra fibre, plant-based protein and nutrients.
Made with a combination of wholemeal flour and buckwheat flour, naturally sweetened with maple syrup and, of course, filled with choc chips, these are a great option for lunch boxes, afternoon tea or when the kids are asking for something sweet.
And most importantly, they still taste like a choc chip cookie!
Why I love this recipe
As a paediatric dietitian and mum, I’m always looking for simple ways to add a little more nutrition to the foods my kids already love, without feeling like every food needs to be made “perfectly healthy”.
Cookies are still allowed to be cookies.
But I love that this recipe combines some really nourishing ingredients while still being something the whole family genuinely enjoys eating.
These are great for toddlers for a snack on the go, or in lunch boxes to provide long lasting fuel that little tummies need during the day.
Ingredients
100 g cannellini beans, drained and rinsed
80 g butter, softened
1/4 cup (60 mL) pure maple syrup
2 teaspoons vanilla extract
1 egg
3/4 cup wholemeal plain flour
50 g buckwheat flour
1/2 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1/2 cup choc chips
Method
Preheat your oven to 180°C fan-forced and line a baking tray with baking paper.
Drain and rinse the cannellini beans well and pat dry.
Add the cannellini beans, softened butter, maple syrup and vanilla to a food processor or high-powered blender. Blend until the mixture is completely smooth and creamy.
Add the egg and blend again briefly until combined.
Transfer the mixture to a large bowl. Add the wholemeal flour, buckwheat flour, baking powder and bicarbonate of soda and gently fold together until just combined.
Fold through the choc chips.
Scoop spoonfuls of the cookie mixture onto your prepared baking tray, leaving a little space between each cookie. Gently flatten each cookie with the back of a spoon.
Bake for approximately 10-12 minutes, or until lightly golden.
Allow the cookies to cool on the tray for 5–10 minutes before transferring to a cooling rack.
Storage
Store the cookies in an airtight container for up to 3-5 days.
They can also be frozen in an airtight container or freezer bag for up to 3 months, making them a handy option to have ready for lunch boxes or afternoon snacks.
Simply take one from the freezer the night before or pop it into a lunch box frozen and allow it to defrost.
Recipe Alternatives
If you don't have wholemeal plain flour or buckwheat flour can you replace this with equal quantities of plain white flour
Bake these with your kids and enjoy.
X Anna
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