I learned about cooking Bean Cookies: make sure your beans are done and soft (if you buy a can from the store then you won’t have to worry about this. I made mine from a bag of dried white beans). Make sure you rinse your beans until the water is clear (even if you use canned beans). Mash or puree them until they are the consistency of creamed butter – too dry? Add some extra water.
After you make the recipe and are putting the dough on the cookie sheet, make sure you press the cookies down. They don’t melt into nice circles like chocolate chip cookies with butter, so you have to press them down with a fork. The form they take on the sheet before baking is about what you get when they are cooked. Now the recipe:
3/4 Cup White Beans (mashed or puree)
3/4 Cup Brown Sugar (Agave, molasses)
1/2 Cup Granulated Sugar (Xylitol, Stevia)
1 Egg
1 tsp Vanilla
1 Cup Whole Wheat Flour (grind some wheat berries!)
3 Cups Rolled Oats (use more of your food storage!)
1 tsp Salt
1/2 tsp Baking Soda
1/2 Cup Raisins (opt)
Preheat oven to 350. Beat mashed white beans, brown sugar, granulated sugar, egg and vanilla until smooth and creamy. Combine remaining ingredients in a separate bowl and mix together. Add to bean and sugar mixture; mix well. Drop onto greased cookie sheet. Press with fork. Bake at 350 for 10 minutes. Cool on cookie sheet for 5 minutes then transfer to wire rack and cool completely.
Yield: 25 large cookies
Opt: Nuts, coconut, raisins, and/or chocolate chips may be added with dry ingredients
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