Ginger and Chocolate Cannellini Bean Cookies

No one will suspect that the main ingredient are beans, or that the fats contained in the cookies are healthy ones from the almonds and olive oil. These cookies are full of surprises!

Ginger and Chocolate Cannellini Bean CookiesPhoto: Reader's Digest Brain Power Cookbook
Servings Prep Time Cook Time
24 15minutes 20minutes
Servings Prep Time
24 15minutes
Cook Time
  1. Preheat the oven to 180 C (350 F). Lightly oil two baking trays.
  2. Puree the beans in a blender or food processor. Add the egg, sugar and olive oil, and mix until well combined.
  3. Combine the oats, almonds, chocolate and ginger in a large bowl. Add the bean mixture and stir well. Add the flour and briefly stir until combined.
  4. Using two tablespoons of the mixture for each cookie, spoon onto the prepared trays and press into flat circles.
  5. Bake the cookies for 20 minutes, until evenly browned.
Recipe Notes

Replace the canned cannellini beans with 1-1/2 cups cooked beans made from 1/2 cup dried beans. You can also use other beans, such as black beans. Also, the cookies won't spread, so they can be placed quite close together on the trays.

Each serving (1 cookie) provides:
466 kJ
111 kcal
3 g protein
6 g protein (1 g saturated fat)
12 g carbohydrate (7 g sugars)
2 g fibre
55 mg sodium