Sneaky Chef's Chocolate Chip Cookies

These delicious chocolate chip cookies have twice the fiber and nutrients of any store-bought version -- or even your ordinary homemade recipe. Give your kids the snacks they want, but sneak in these extra nutrients and fiber, and they'll never know just how healthy they are!

Yield: 50 two-bite cookies

1 cup Flour Blend (1/3 cup white flour, 1/3 cup whole wheat flour, and 1/3 cup wheat germ)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup rolled oats, finely ground in a food processor
2 tablespoons blanched, slivered almonds, finely ground in a food processor (omit if allergic)
8 tablespoons unsalted butter
1/4 cup sugar
1/4 cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/4 cup White Bean Puree* (see the Sneaky Chef Recipe)
1/2 cup semi-sweet chocolate chips

1. Preheat oven to 375 degrees. Remove butter from refrigerator to let soften.
2. In a large bowl, whisk together Flour Blend, baking soda, salt, ground oats, and ground almonds (optional). Set aside.
3. In the bowl of an electric mixer, beat butter and both sugars until creamy. Beat in egg, vanilla, and White Bean Puree. Add dry ingredients and mix on low speed. Stir in chocolate chips. Make two-bite cookies by dropping rounded half-teaspoonfuls, spaced 2 inches apart, onto nonstick or parchment-lined baking sheets.
4. Bake for 12 to 14 minutes or until golden brown. Let cool on a metal rack.
5. Store cookies in airtight container at room temperature.