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WHITE BEAN CHOCOLATE COOKIE
MATERIALS
- 2 cups of Hasata Derinkuyu White Beans
- 5.5 (five and a half) teaspoons of oat flour
- 1 egg
- Half a teaspoon of sunflower oil
- 1.5 (one and a half) teaspoons of brown sugar
- 1 teaspoon of baking powder
- 1.5 (one and a half) teaspoons of chocolate chips
PREPARATION
- 1.Take the Hasata Derinkuyu White Beans into the bowl.
- 2.Add enough cold water to cover it and leave it for 1 night. Wash and drain the water the next day.
- 3.Add the beans into a pressure cooker. Add 3.5 cups of water to it and turn down the whistle and boil for 20 minutes (until it gets soft).
- 4.Take the cooked beans from the cooker and drain.
- 5.After the drained beans have cooled, put them in a food processor.
- 6.Add egg and sunflower oil and blend until smooth. Take the prepared mixture into a deep bowl.
- 7.Add oat flour, brown sugar and baking powder to it and mix with a spatula. Add the chocolate chips and stir.
- 8.Leave it in the refrigerator for 1 hour. Take walnut-sized balls from the dough you prepared and roll them into a ball.
- 9.Put the cookies on the baking tray on which you have laid with baking paper.
- 10.Bake in a preheated 180 ° C oven for 20-25 minutes until golden brown.
- 11.After it cools, take it out of the tray and serve it.
- 12.Enjoy your meal!
Key Point
- In order not to spoil the consistency of the dough, be sure to drain and cool the dried beans thoroughly.
- Cup sizes may vary; the dough should be slightly sticky to your hands.
- If the dough sticks to your hand while shaping, you can oil your hand very lightly.
