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

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.


  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


  • 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

Nutritional Information


127 cals


4 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

1 g


21 g


8 g


3 g


4 g


99 mg

*per serving

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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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