beans, cardamom, pistachio- bean cookies- cook for your life- anti-cancer recipes
Servings: 24
Prep time: 20
Total time: minutes

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.

Preparation

 

1. Preheat the oven to 350. Line cookie sheet with parchment paper.

2. 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.

3. 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.

4. Add the bean mixture to the spiced oat and flour mixture. Stir just until combined. Fold in the raisins

5. 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.

6. Bake for 15 minutes, or until the bottoms of the cookies start to turn golden

ann-tip

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!


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