| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | 1 | servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Posted to fatfree digest by Jane Love <love@nwe.ufl.edu> on Jul 31, 1999, converted by MM_Buster v2.0l.
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