Beans are a relentlessly savory item here in the US, but they are used to make desserts in cultures the world over, Turkey, Austria, and Japan, to name a few. These soft, sweet crumbly bean cookies are far from empty calories, They are a delicious, more-ish taste treat that adds both protein and fiber to the dessert menu. I love eating them dunked in espresso after a meal, or with tea or a latte on my mid morning break. Try them. You won’t be disappointed.
- Preheat the oven to 350. Line cookie sheet with parchment paper.
- In a food processor, blend the oats until they resemble a coarse flour. Transfer to a large bowl. Sift in the whole wheat pastry flour, cardamom, and baking powder. Stir in lemon zest, and salt.
- In a separate bowl, blend the butter and beans until creamy. Add the sugar, eggs, and vanilla, until combined. You can do this either with an electric hand beater, or in a food processor.
- Add the bean mixture to the spiced oat and flour mixture. Stir just until combined. Fold in the raisins
- Scoop out 2 tablespoons of dough and from into a ball, then roll in pistachios to coat. Set on baking sheet and slightly flatten the dough. Repeat, leaving 1 inch between each cookie.
- Bake for 15 minutes, or until the bottoms of the cookies start to turn golden
- 2 cups rolled oats
- 1 cup whole wheat pastry flour
- 12 cardamom, pods discarded and seeds ground, about 2 teaspoons (See Ann’s Tip)
- 3 teaspoons baking powder
- 2 teaspoons lemon zest
- ½ teaspoon salt
- ¼ cup unsalted butter, at room temperature
- 1 (15-ounce) can cannellini beans, drained and rinsed
- ¾ cup cane sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ⅓ cup golden raisins, plumped in hot water then drained
- ½ cup unsalted raw pistachios, chopped
Ann's Tips and Tricks
If you can’t find cardamom pods, use ground cardamom instead. It’s not nearly as strong in flavor as freshly ground, so up the amount to 3 to 4 teaspoons.
Eat all sweet, sugary treats in moderation. A little bit of what you like does you good, but don’t overdo it!