So at our "Survivor" night at church, we learned that you can substitute beans for oil in any baking recipe. You use black beans in chocolate recipes, pinto beans in chocolate chip cookies, white beans for white or yellow cake mixes. Just match the color of the beans to the color of the baked goods you are making. If the SHTF, cooking oil is going to be scarce as it doesn't store well. I bought a case of canned butter that has a 15 yr shelf life, but it is kind of expensive to use in baking. We will save that for special occasions where butter will make the difference in a dish. Beans are a staple in any food storage so they would be plentiful. Who says you can't eat yummy things with food storage? You cannot taste the difference in the cakes or cookies AT ALL. These cookies turned out "cake like" ie: puffy. If you like your cookies more like, well, cookies; use half beans and half oil. Same goes for brownies. Experiment and have fun.
