These flourless peanut butter cookies are healthy and delicious, and made with a super secret ingredient!
Flourless Peanut Butter Cookies
Sometimes a recipe is created because I need to use up extra ingredients. Sometimes it’s because I’ve been issued a challenge. These flourless peanut butter cookies are a little bit of both.
I needed to use up some cannellini beans. I was making soup and had more than I needed. I could have just made the soup a bit more beany than called for, but where’s the fun in that?
Using beans in dessert is old news by now, and I’ve made my fair share of them. I’d mostly made brownies though, and I wanted to try branching out. I didn’t have a huge amount of beans to work with either, so brownies didn’t seem practical anyway. Cookies seemed like just the thing, and I’d recently received a request for peanut butter cookies. “Do you think you could make a peanut butter cookie with beans?” Well, now I was certainly going to try!
Difficulty mode was clearly going to be on, though: I was out of flour. No problem: bring out the oats! Wait. Cookies made with beans and oats… are these weird, healthy hippie cookies? Yeah, kind of. They’re still good, though– and you don’t have to confess the secret ingredient. 😉
- 1 cup oats
- ⅓ cup canned cannellini beans (or other white bean), drained, rinsed VERY well, and patted dry
- ½ cup creamy peanut butter
- 3 tablespoons pure maple syrup
- ½ cup brown sugar (or granulated sweetener of choice)
- ½ teaspoon baking soda
- Preheat your oven to 350° and grease cookie sheets with cooking spray.
- In a food processor, combine the beans, peanut butter, and oats until completely smooth.
- Add the syrup, brown sugar, and baking soda until combined.
- Drop spoonfuls onto the cookie sheets and flatten with a fork.
- Bake for 5-6 minutes.
- Allow to cool on the sheets for 3 minutes before transferring to a wire rack to cool completely.
- These cookies are sweeter the day after baking.
These cookies are gluten-free with the appropriate oats.
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