Ingredients
18
18 servings
- •4 cups rolled oats
- •1 (15 ounce) can cannellini beans, drained and rinsed
- •0.5 cup white sugar
- •0.5 cup brown sugar
- •1 teaspoon vanilla extract
- •1 teaspoon baking powder
- •1 teaspoon baking soda
- •1 teaspoon ground cinnamon
- •0.5 cup chopped pitted dates
- •0.5 cup flaked coconut
- •0.5 cup raisins
- •0.5 cup chopped walnuts
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. Grind the oats in a blender until resembling coarse flour.
- In a medium bowl, mash beans to a smooth paste. Stir in the white sugar, brown sugar and vanilla until well blended. Combine the ground oats, baking powder, baking soda and cinnamon; blend into the bean mixture. Stir in the dates, coconut, raisins and walnuts. Drop dough by heaping spoonfuls onto the prepared cookie sheet.
- Bake for 10 to 15 minutes in the preheated oven, until golden. Cool on baking sheets for 5 minutes then remove to wire racks to cool completely.
Nutritional Facts
Per 18 servings
- Calories: 180
- Carbohydrate: 33g
- Fat: 4g
- Fiber: 4g
- Protein: 4g
- Sugar: 16g
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