3/4cup(175 mL) cooked or canned white beansdrained & rinsed well (see tips)
3Tbsp(45 mL) hot water
1Tbsp(15 mL) canola oil
3/4cup(175 mL) brown sugarpacked
2eggs
1 1/2cups(375 mL) carrotsgrated & loosely packed
2cups(500 mL) whole wheat flour
1tsp(5 mL) baking powder
1/2tsp(2 mL) baking soda
1tsp(5 mL) cinnamonor more if desired
1/2tsp(2 mL) nutmegor more if desired
Directions
Preheat oven to 350 °F (180 °C).
Place beans in a food processor, add the hot water and purée until mixture is smooth and the consistency of canned pumpkin. Add additional water 1 Tbsp (15 mL) at a time to reach desired consistency. Remove bean purée from food processor and place in medium sized bowl.
Blend together bean purée and oil. Add brown sugar and eggs and cream together until smooth. Blend in grated carrots.
In a separate bowl, mix together flour, baking powder, baking soda and spices.
Add dry ingredients to wet ingredients and mix until combined.
Drop by spoonfuls onto greased or parchment lined cookie sheet. Bake for 10 -12 minutes or until cookie springs back gently when pressed slightly.
Let cool slightly. Remove from cookie sheet. Cool completely and store in airtight container.
Tips
White beans include white kidney, cannellini, Great Northern or navy beans.
you can add 1/2 cup (125 mL) raisins or chopped dates when adding the grated carrot to the mix.
For a special treat, spread a small amount of cream cheese icing on top of the cooled cookies!
Pureed the grated carrots with the beans to hide them from my 3 year old. He really enjoyed the cookies.
These cookies dont spread much when you bake them, so suggest flattening into cookie shape before baking.
Place beans in a food processor, add the hot water and purée until mixture is smooth and the consistency of canned pumpkin. Add additional water 1 Tbsp (15 mL) at a time to reach desired consistency. Remove bean purée from food processor and place in medium sized bowl.
3
Blend together bean purée and oil. Add brown sugar and eggs and cream together until smooth. Blend in grated carrots.
4
In a separate bowl, mix together flour, baking powder, baking soda and spices.
5
Add dry ingredients to wet ingredients and mix until combined.
6
Drop by spoonfuls onto greased or parchment lined cookie sheet. Bake for 10 -12 minutes or until cookie springs back gently when pressed slightly.
7
Let cool slightly. Remove from cookie sheet. Cool completely and store in airtight container.
8
White beans include white kidney, cannellini, Great Northern or navy beans.
9
you can add 1/2 cup (125 mL) raisins or chopped dates when adding the grated carrot to the mix.
10
For a special treat, spread a small amount of cream cheese icing on top of the cooled cookies!
Pureed the grated carrots with the beans to hide them from my 3 year old. He really enjoyed the cookies.
These cookies dont spread much when you bake them, so suggest flattening into cookie shape before baking.