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
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