1 1/2cups(375 mL) trail mix of preferencenuts, seeds, dried fruits
1tsp(5 mL) cinnamon
1/2tsp(2 mL) baking powder
1/2tsp(2 mL) baking soda
1/2tsp(2 mL) salt
Maple Glaze
2Tbsp(30 mL) maple syrup
1/4cup(60 mL) icing sugar
Directions
Pre-heat oven to 350°F (180°C).
In a food processor combine beans, nut butter, egg, oil and brown sugar until smooth.
In a large mixing bowl combine flour, oatmeal, trail mix, cinnamon, baking powder, baking soda and salt. Stir bean mixture into dry ingredients until well combined. Mixture will be sticky.
Cookies
Lightly grease 2 cookie sheets. Spoon approximately 2 Tbsp (30 mL) batter, spaced evenly on the cookie sheets. Slightly flatten with a spoon if you used a scoop to put the batter on the cookie sheet. Bake for 15 -18 minutes, until bottom of cookie is browned and top is firm to the touch. Do not over bake or cookies will be dry.
Bars
Line a 9 x 13-inch (22 x 33 cm) baking pan with parchment paper allowing for 2 overlapping ends to lift cooked bar out of pan. With moist hands or a large spoon dipped in water, press the mixture firmly into prepared pan to compact. Bake for 35 – 40 minutes until lightly browned on top and edges have pulled slightly from the sides. Cool completely in pan. Use the sides of the parchment paper to lift out. Cut into bars.
Maple Glaze
In a small bowl, stir maple syrup and icing sugar until smooth. Drizzle lightly over cookies or bars. Allow glaze to harden prior to storing in an airtight container.
Tips
White beans include Great Northern, navy, cannellini, white kidney beans or you can use Romano or pinto beans!
Freezes well for up to 2 months in an airtight container.
These are amazing even before the glaze got on them. I decided to use dry beans so it took me a lot longer. Next time I will try canned beans to compare the cost verses the time involved in the hydrating of the beans. Great cookie 🙂
In a food processor combine beans, nut butter, egg, oil and brown sugar until smooth.
3
In a large mixing bowl combine flour, oatmeal, trail mix, cinnamon, baking powder, baking soda and salt. Stir bean mixture into dry ingredients until well combined. Mixture will be sticky.
4
Lightly grease 2 cookie sheets. Spoon approximately 2 Tbsp (30 mL) batter, spaced evenly on the cookie sheets. Slightly flatten with a spoon if you used a scoop to put the batter on the cookie sheet. Bake for 15 -18 minutes, until bottom of cookie is browned and top is firm to the touch. Do not over bake or cookies will be dry.
5
Line a 9 x 13-inch (22 x 33 cm) baking pan with parchment paper allowing for 2 overlapping ends to lift cooked bar out of pan. With moist hands or a large spoon dipped in water, press the mixture firmly into prepared pan to compact. Bake for 35 – 40 minutes until lightly browned on top and edges have pulled slightly from the sides. Cool completely in pan. Use the sides of the parchment paper to lift out. Cut into bars.
6
Maple Glaze
7
In a small bowl, stir maple syrup and icing sugar until smooth. Drizzle lightly over cookies or bars. Allow glaze to harden prior to storing in an airtight container.
8
White beans include Great Northern, navy, cannellini, white kidney beans or you can use Romano or pinto beans!
9
Freezes well for up to 2 months in an airtight container.
These are amazing even before the glaze got on them. I decided to use dry beans so it took me a lot longer. Next time I will try canned beans to compare the cost verses the time involved in the hydrating of the beans. Great cookie 🙂