INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1474
Calories From Fat: 37
Total Fat: 4.3g
Cholesterol: <1mg
Sodium: 2691.7mg
Potassium: 1637.2mg
Carbohydrates: 310.2g
Fiber: 34.8g
Sugar: 107.6g
Protein: 50.2g