How does Hilary Erickson's method of incorporating beans into cookies outperform traditional recipes?

I use beans as a partial fat replacement in cookies, and it “outperforms” traditional recipes in a few fun ways:

• You keep the chewy, rich texture, but slip in extra fiber and protein from the beans
• You lower the overall fat a bit without making the cookies dry
• The beans stay totally hidden under all the chocolate and sugar, so kids happily eat them

In my “Chewy Beanie Cookies,” I whip the beans together with shortening and butter and beat them really well so they’re smooth and unnoticeable, then build the dough like a normal cookie recipe. The result is a big batch of soft, chocolatey cookies that feel a little more wholesome but taste like a treat, not a health food.

Would you like a step‑by‑step on how to add beans to your own favorite cookie recipe?