Power Cookies

These cookies are great for an on-the-go breakfast or a snack. Just cover in foil and freeze, then thaw and enjoy! I purposely titled them Power Cookies because they are packed with good for you ingredients and they won't spike the blood sugar. The oatmeal gives them the effect of a big cereal bar and will stick with you until lunch. Puréed white beans add fiber without all the fat of using butter or oil. Don't knock it until you've tried it! If you process them until there are no lumps you won't taste the beans at all.

Power Cookies

1 14 1/2 oz can white beans, drained (I used navy or great northern)

1/4 c Splenda Brown sugar blend ; packed

3/4 c Splenda for Baking

1 egg or egg beater substitute

1/2 ts Vanilla

1/2 ts Cinnamon

1/4 c Whole wheat flour

1/4 c soy flour (could omit and just use whole wheat or oats)

1/2 ts Baking soda

1/2 ts Salt; (optional)

4 c Rolled oats

Add-ins (optional)

Coarsley chopped nuts, dark chocolate, dried fruit, pumpkin seeds

Preheat oven to 350 degrees F. Cream beans with sugars. Add egg beater and vanilla. Stir in flour, cinnamon, baking soda, and salt, then add the rolled oats. * I've found it is also helpful to process 1 c or more of oats if you feel your batter is too wet to stick together. Stir in any add-ins you would like. Drop by 1/4 c. servings onto a lightly Pam-sprayed cookie sheet and flatten slightly (this is easier if you wet your hand first). Bake for 10-12 minutes or until the cookies seem solid and the bottom edges look a bit browned. Remove to rack and cool. Makes about 1 dozen large cookies.