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Bean Cookies with Cardamom & Pistachio

Name: Bean Cookies with Cardamom & Pistachio
Prep time: 20

(4 votes, average: 4.50 out of 5)

20 min prep

24 servings

Carrot Icon for Number of Ingredients Size

13 ingredients

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...

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

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Nutrition Facts

Calories

127 cals

Fat

4 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

1 g

Carbohydrates

21 g

Sugar

8 g

Fiber

3 g

Protein

4 g

Sodium

99 mg

Directions

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

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.

Eat all sweet, sugary treats in moderation. A little bit of what you like does you good, but don’t overdo it!

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.