These are moist little cookies that are great to eat warm and dunk into a glass of milk for snack time. You might be surprised to see beans in a dessert recipe but it keeps the batter tender and adds fiber the kids won’t even know they’re getting. Sometimes it pays to be sneaky.
90g (3oz) non-hydrogenated soft margarine
90g (3oz) wholemeal flour
1 tbsp wheat bran
Sugar substitute equivalent to 120g (4oz) sugar
125ml (¼ pint) cooked white kidney beans
35g (1½oz) unsweetened cocoa powder
90ml (3 fl oz) skim milk
2 tsp vanilla
½ tsp baking soda
Makes about 24 cookies.
Storage: Keep in a resealable bag or airtight container for about 3 days at room temperature or in freezer for up to 3 weeks.