Oatmeal-apricot chocolate chip cookies

Everyone loves a good oatmeal cookie. There's a secret ingredient in these: canned beans! They do a superb job of standing in for butter, and no one will notice the difference. Dried apricots contrast beautifully with dark chocolate, while toasted nuts add good fat. Store these treats in the freezer so you don't eat them all at once!

Prep time: 25 minutes

Bake time: 14 to 16 minutes (4 to 5 batches)

Makes 4 1/2 dozen

• 250 g (1 c) dried apricots, chopped
• 45 ml (3 tbsp) orange juice
• 125 g (1/2 c) almonds, coarsely chopped
• 250 g (1 c) half all-purpose and half whole wheat flour, or whole wheat pastry flour
• 2 ml (1/2 tsp) baking soda
• 1 ml (1/4 tsp) salt
• 250 g (1 c) canned cannellini beans, rinsed
• 1 large egg
• 2 large egg whites
• 150 g (2/3 c) packed light brown sugar
• 150 g (2/3 c) sugar
• 125 ml (1/2 c) canola oil or light olive oil
• 10 ml (2 tsp) vanilla extract
• 500 g (2 c) old-fashioned rolled oats
• 250 g (1 c) bittersweet chocolate chips
• 50 g (1/4 c) crystallized (candied) ginger, finely chopped

1. Preheat the oven to 180°C (350°F). Line several baking sheets with parchment paper, nonstick baking mats or coat with cooking spray.
2. In a small bowl, combine the apricots and orange juice. Cover with vented plastic wrap and microwave on high for one minute. Set aside to plump and cool.
3. Spread the almonds in a small baking dish and bake until golden and fragrant, 10 to 12 minutes. Transfer to a plate and let cool.
4. In a large bowl, whisk the flour, baking soda and salt.
5. Purée the beans in a food processor. Add the egg, egg whites, brown sugar, granulated sugar, oil and vanilla. Process until smooth, stopping once or twice to scrape down the sides of the bowl. Scrape into the flour mixture and mix with a rubber spatula. Stir in the oats, chocolate chips, ginger, apricots and almonds.
6. Drop the batter by soupspoonfuls five centimetres (two inches) apart on the baking sheets. Bake one batch at a time until the edges of the cookies are golden, 14 to 16 minutes. Let cool on the baking sheet for two minutes. With a wide metal spatula, transfer to a wire rack to cool completely.

Nutritional information per cookie: 95 calories, 2 g protein, 14 g carbohydrates, 1 g fibre, 4 g total fat, 1 g saturated fat, 4 mg cholesterol, 30 mg sodium.

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