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.
1/3 cup non-hydrogenated soft margarine
¾ cup whole-wheat flour
1 tbsp wheat bran
½ cup sugar substitute
½ cup cooked cannelloni beans
1/3 cup unsweetened cocoa powder
¼ cup plus 2 tbsp 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.