These are high fiber, high protein, low in fat and absolutely delicious cookies that make a terrific snack. You won't believe how good they are! Any dried fruit or nuts are recommended as additions to this recipe.
Ingredients
- 4 cups rolled oats
- 1 can cannellini beans , 15 ounce
- 0.5 cups white sugar
- 0.5 cups brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 cups chopped pitted dates
- 0.5 cups flaked coconut
- 0.5 cups raisins
- 0.5 cups chopped walnuts
Instructions
-
1
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. Grind the oats in a blender until resembling coarse flour.
-
2
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.
-
3
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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Caribbean Recipes
Kofta Kebabs
These kofta kebabs are made with ground lamb that's seasoned with garlic and six different kinds of spices, then molded onto skewers and cooked on the grill. They are very good! Serve with yogurt, flatbread, lettuce, tomato, and cucumber.
Coconut Custard Pie
This coconut custard pie has a rich and creamy filling topped with nutty toasted coconut for the best-tasting dessert ever! Serve each slice of pie with whipped cream and a dusting of nutmeg.
Rosemary and Garlic Smoked Pork Roast
This recipe calls for covering the rosemary and garlic smoked pork roast with aluminum foil after removing it from the grill. It keeps the surface from cooling off too fast while it stands. The standing time helps it retain its juices so the meat won't be dry. You can use the same method to keep hot-from-the-oven rolls or a hot side dish warm for a short time while waiting for the rest of the meal.