Beans are a relentlessly savory item here in the US, but they are used to make desserts in countries all over the world — Turkey, Austria, and Japan, to name a few. These soft,... sweet crumbly bean cookies are far from empty calories. They are a tasty treat that brings both protein and fiber to the dessert menu. Try eating them dunked in espresso after a meal, or with tea or a latte for a mid-morning break.
Preheat the oven to 350 degrees. Line a sheet pan 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, and mix until well 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 form 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.
Chef Tips
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.
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