1 Heaping cup of cooked white
-beans; (w/ liquid), pureed
-if desired
1/2 c Brown sugar; packed
1/4 c White sugar
1 Egg beater or other
-substitute
1/2 ts Vanilla
1/2 ts Cinnamon
1 1/4 c Whole wheat flour; (use
-all-purpose flour if you
-prefer)
1/2 ts Baking soda
1/2 ts Salt; (optional)
1 1/2 c Rolled oats
Preheat oven to 350 degrees F. Cream beans with sugars. Add egg beater and
vanilla. Stir in flour, cinnamon, baking soda, and salt, then add the
rolled oats. Drop by tablespoonfuls onto a lightly Pam-sprayed cookie sheet
and flatten slightly (this is easier if you wet your hand first). Bake for
10-12 minutes or until the cookies seem solid and the bottom edges look a
bit browned. Remove to rack and cool. Makes about 2 dozen.
Notes: I substituted 1/4 c. soy flour for 1/4 c. of the whole wheat flour
and added 1/4 c. of oat bran. The batter still seemed a little soft, so I
threw in an extra handful of oats, too (I guess this could be avoided by
draining the beans at the outset). Since I used beans that I’d soaked and
cooked myself (with no salt or seasonings), I had to add quite a bit of
salt–more than the 1/2 teaspoon called for–to make up for what’s usually
in the butter (a requirement of my personal taste, not of the recipe).
Regular canned beans probably have enough salt in them already, but you
should, of course, adjust the salt level to suit your own taste and needs.
This is based on the Quaker Oats recipe, which I cut in half. Simply double
the recipe to make a larger batch.
Yields
1 servings