Makes about 50 two-bite cookies

1 cup Flour Blend (equal parts whole wheat flour, white flour, and wheat germ)

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup rolled oats, finely ground in a food processor 

2 tablespoons blanched, slivered almonds, finely ground in a food processor (omit if allergic)

8 tablespoons unsalted butter

1/4 cup sugar

1/4 cup brown sugar

1 large egg

1 teaspoon pure vanilla extract

1/4 cup White Bean Puree (see Make-Ahead Recipe #9 below)

1/2 cup semi-sweet chocolate chips

Optional extra boost: 1 cup chopped walnuts or dried berries such as blueberries or raisins

Preheat oven to 375 degrees. Remove butter from refrigerator to let soften.

In a large bowl, whisk together Flour Blend, baking soda, salt, ground oats, and ground almonds (optional). Set aside.

In the bowl of an electric mixer, beat butter and both sugars until creamy. Beat in egg, vanilla, and White Bean Puree. Add dry ingredients and mix on low speed. Stir in chocolate chips (and walnuts or dried berries, optional). Make two-bite cookies by dropping rounded half-teaspoonfuls, spaced 2 inches apart, onto nonstick or parchment- lined baking sheets.

Bake for 12 to 14 minutes or until golden brown. Let cool on a metal rack.

Store cookies in airtight container at room temperature.

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