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I snuck in white beans to these Oatmeal Raisin Cookies to give them extra fiber and nutrition. These are gluten-free and great for kids.
It’s been awhile since I made a dessert using beans, but love experimenting in this way. To make the cookies, I made chunky gluten-free oatmeal flour by just putting the oats in my food processor:
All of the dry ingredients got combined in a big mixing bowl:
The wet ingredients including the beans got blended thoroughly in the food processor and then mixed together with the dry ingredients to make the batter:
They baked up nice and golden brown with the traditional flavors and textures of an oatmeal cookie, but with the healthy (and undetectable!) addition of beans:
My printable recipe for these Gluten-Free Oatmeal Raisin Cookies with white beans:Print
You’ve never had Oatmeal Raisin Cookies like these! I snuck in white beans to give them extra fiber and nutrition. Gluten-free and great for kids.
- 2 cups gluten-free rolled oats
- ¼ cup ground flax
- ¼ cup coconut sugar
- ¼ cup raisins
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- ½ cup unsweetened applesauce
- ½ cup canned white beans (drained and rinsed)
- 2 eggs (vegan friends, feel free to substitute your favorite egg-free option)
- 2 tablespoons coconut oil, melted
- ½ teaspoon vanilla extract
- ½ cup unsweetened almond milk (or your favorite dairy-free alternative)
- Preheat oven to 350°F and line a baking sheet with parchment paper. Spray the paper with non-stick cooking spray to prevent sticking.
- Place the rolled oats in the base of a food processor and process on high for 30 seconds or so. You want the oats to remain chunky, but mostly broken up.
- Pour the oat flour into a large mixing bowl and add the flax, coconut sugar, raisins, cinnamon, and sea salt. Use a spatula to mix.
- Next, add the applesauce, white beans, eggs, coconut oil, vanilla extract, and almond milk to the food processor bowl. Process on high until the ingredients are combined.
- Pour the wet ingredients into the dry ingredients and stir until combined.
- Use a tablespoon to make the cookies, placing them on the parchment-paper lined baking sheet. You should have enough dough to make about 12-15 cookies.
- Bake for 25 minutes or until golden brown on top.
- Serving Size: 2
- Calories: 125
I love how the protein from the beans makes the cookies great for a post-exercise snack. In fact, I want one of these right now, served with a cold glass of homemade hemp milk!
Here’s a pinnable image for later:
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