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Prep 10 mins
Cook 15 mins
Don't knock these until you try them! Being a vegetarian, I try to find as many ways as possible to get extra protein in my diet--the beans add a savory texture to these cookies, and you won't miss the fat from the missing butter!
- 1 1⁄2 cups old fashioned oats
- 2 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3⁄4 cup canned great northern bean (drained, reserve bean liquid)
- 3 tablespoons butter (or substitute)
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup raisins (for variety) or 1 cup semi-sweet chocolate chips (for variety)
- Heat oven to 350°F Lightly coat two baking sheets with cooking spray.
- In blender, process oats until finely ground but not powdery. Combine with flour, baking powder, baking soda, and salt in a bowl.
- In cleaned blender, puree beans (adding bean liquid if needed) until smooth. Combine bean puree, butter, sugar, eggs, and vanilla in a separate bowl and mix very thoroughly.
- Vigorously by hand or with electric mixer on low speed, beat in oat and flour mixture. Stir in raisins (chocolate chips) by hand.
- Drop batter (by the tablespoon) onto baking sheets. Bake 15 to 17 minutes until centers are firm and edges are lightly browned. Transfer to wire rack to cool. Yum!