Oat-Bean Raisin Cookies

In my quest to find soy-free vegan desserts, I have successfully adapted my oatmeal raisin cookie recipe to make it Beck safe.  As a bonus, it is now healthier too.  Thought I would share it with all of you.

Oat-bean Raisin Cookies

Position oven rack in the top third of the oven.  Preheat to 350.  Prepare cookie sheets with either parchment paper, silicon mats, or a thin layer of oil/shortening.

Mix together in a bowl-

1 3/4 cups flour

3/4 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

Mix together in Kitchen Aid-

1/2 cup trans-fat free shortening (I use Spectrum organic palm oil or coconut oil, you can use butter if you are not vegan)

1 cup pureed white beans (such as navy or cannelloni – canned or homemade)

1 1/2 cups brown sugar

1/4 cup granulated sugar

3 teaspoons vanilla

Stir the flour mixture into the puree mixture until smooth.  Then stir in-

2 cups raisins

3 1/2 cups old-fashioned rolled oats

Drop by the spoonful onto the cookie sheets and lightly press them down to flatten a bit.  Bake ONE SHEET AT A TIME for about 8 or 9 minutes.  Rotate the rack halfway through the cooking time to help them brown evenly.  They will not get as brown as full-fat cookies will, but you can tell they are done when they get almost firm to the touch.  Because there is no egg you don’t have to worry too much about under cooking.  Put the cookie sheet on a cooling rack and allow to sit for a few minutes to firm up while you put the next batch in the oven.  Then remove the cookies from the sheet and cool on the rack.

Now try to only eat one.


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