Adventures in food science: white beans as fat substitue in oatmeal chocolate-chip cookies

It's unclear what the precise recipe was for these experimental cookies.

Acceptability of oatmeal chocolate chip cookies prepared using pureed white beans as a fat ingredient substitute

The purpose of this study was to determine the palatability and overall acceptability of oatmeal chocolate chip cookies prepared using pureed Great Northern beans as a replacement for 25%, 50%, and 75% of the fat ingredient, and to compare their sensory attributes with those of cookies made with a traditional type and amount of fat. Great Northern beans were used specifically because their light color would be unlikely to affect the color of the cookies.

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The current results also suggest that using pureed legumes as a fat substitute results in an acceptable cookie even when legumes are substituted for a substantial amount of the fat ingredient.

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* Our findings could be used by dietitians as they provide food preparation recommendations to clients. Pureed legumes could be suggested as a readily available, low-cost fat replacer.
* School nutrition managers could also use these results as they modify cookie recipes to reduce fat content. Legumes are often available to US Department of Agriculture feeding programs as a food commodity item and pureed legumes could be substituted for some of the fat in cookie recipes.
* Further research should be done to validate these results and determine the acceptability of legumes as a fat substitute in other types of cookies.
* Because of their nutritional profile, low cost, safety, and availability, legumes should also be investigated as a fat substitute in other baked goods such as cakes, quick breads, and muffins.

BINGHAM, MELODY, and LINDA L. RANKIN. "Acceptability of oatmeal chocolate chip cookies prepared using pureed white beans as a fat ingredient substitute." Journal of the American Dietetic Association 100.7 (2000): 831. Culinary Arts Collection. Web. 24 May 2013.