Tuesday, April 24, 2012

Let's be healthy - "Heart Healthy Bulldog Bites" (Week 17)

Cookie time!  Well, I was hosting Rotary BIZ Day on campus and my offering was a tour of the Rue and Gwen Gibson Farm Market followed by a fresh, local sandwich lunch and a lecture from Dr. John Capitman on "Place Matters".  I just HAD to bring out my Heart Healthy Bulldog Bites.  I love them and they are SO good for you compared to the box cookies.  There is just a "trace" of fat and they are filled with fiber and lots of good things but best of all.....they taste great.

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!


  1. I've never worked with stevia before. How does it compare/contrast to sugar in baking? Sugar has a browning, caramelizing effect that I would think be lost when using stevia. Just curious.

  2. You use less stevia that regular sugar and I have not tried browning it yet but it actually has a nicer, fuller flavor. Being plant based, it is easier to digest, etc. Got the idea from a faculty member when I made them for homecoming. I wish they had a brown sugar (I am sure they do buy I haven't seen it yet). I'll have to try melting it later and I'll report back.