Here's the kicker folks......don't get side tracked by the ingredients and for heavens sake, don't tell your non-foodies what is in it. It stops them cold. Seriously, my boss was a hard sell.....called them "hummus cookies" but managed to sneak a few when I turned my back :-)
Heart Healthy Bulldog Bites
- 3/4 mashed white beans (microwave a 15 oz can of garbanzo or northern white beans for 3 to 4 minutes on high with a bit of water)
- 3 Tbsp. canola oil
- 1 c. brown sugar
- 1/4 c. stevia (or 1/2 c. white sugar)
- 1/4 c. egg whites or egg substitute
- 1 tsp. vanilla
- 3 c. oats
- 1 c. whole wheat flour (you can use all purpose flour too!)
- 1 tsp. salt
- 1/2 tsp baking soda
- 1 c. Fresno State raisins (the big, fat juicy ones!!)
Preheat oven to 350. Mash the beans and add the oil. Beat in the sugars (and the stevia) with the egg and the vanilla until creamy and smooth. Combine the dry ingredients in a separate bowl. Add beans to the sugar mixture and mix well. Stir in the dry ingredients and fold in the raisins. Drop heaping teaspoon size cookies on to a greased cookie sheet and bake for 8 to 10 minutes (mine took 10). Cool on the cookie sheet for 5 to 10 minutes then transfer to a wire rack and cool completely. Yields about 36 cookies.
By the way......this recipe is in the Alumni Centennial Cookbook, available in the Kennel Bookstore!