Prep 15 mins
Cook 15 mins
Green bean powder (also called hoon kueh flour) is a nutrient rich flavored powder typically used to make pastries such as steamed buns and mooncakes and cold drinks such as milk teas, slushies, and smoothies; available at Asian markets, some healthfood stores, and online.
- 6 tablespoons green bean powder
- 3⁄4 cup flour
- 5 1⁄2 tablespoons almond flour (almond powder)
- 1⁄2 cup butter, softened (1 stick)
- 4 1⁄2 tablespoons sugar or 4 1⁄2 tablespoons Splenda sugar substitute
- 1⁄2 tablespoon light corn syrup
- 3 tablespoons peanut butter (smooth or chunky) or 3 tablespoons your favorite nut butter
- In a bowl, whisk green bean powder, regular flour, and almond flour; set aside.
- Cream butter and sugar until light and fluffy.
- Add corn syrup, and beat well.
- Add peanut butter, and beat well.
- Preheat oven to 350°F.
- Stir flour mixture into butter mixture.
- Dust hands lightly with flour so dough won't stick to your hands; roll dough lightly into 1-inch to 1 1/2-inch balls.
- Place on a non-stick cookie sheet.
- With a fork dipped in flour, flatten each ball crisscross style.
- Bake until lightly browned (15-17 minutes).
- Remove from baking sheet and let cool completely on racks.
- Store in a airtight container.