Thanks to the Rollin' Oats Market and Cafe Blog for featuring me in their latest blog post!!!!!! I was sooo thrilled when I saw this!! Thank you! :D
Now to today's recipe, trust me on this one, these cookies are good! This is not an original idea from me, I made these cookies from one of our favorite recipes, Lindsay from the Happy Herbivore's butterbean cookies ! Butterbeans are our favorite beans, so when I saw this recipe, I knew I had to make it! And, honestly, I didn't think we were going to love it, but we did! So, thank you Lindsay for coming up with bean cookies! I make these pretty often, and in doing so, I've adapted her recipe a bit (I'm not good at following recipes, I tend to look at ingredients and then do my own thing).
To her recipe, I subbed out the sugar and instead added in a banana and maple syrup. Also, I added in raw quinoa! The quinoa gives the cookies a nice, subtle bit of texture, and a lil crunch. It also helps to increase the protein of the cookies (not that I'm eating these for health reasons...) These were really good, they tasted like Lindsay's but had the extra crunch from the quinoa and the banana flavor.
1 cup flour (I used white whole wheat)
1/2 cup oats (I used quick, rolled oats)
1 t baking soda
1 t baking powder
1/2 cup + 2 T quinoa (raw)
1 medium banana, mashed
1 scant cup butter beans
1/4 cup natural applesauce
1 t vanilla extract
1/4 cup maple syrup
2 T nondairy milk (I used almond)
1/2 cup vegan chocolate chips (I used Trader Joe's brand)
-Mix dry ingredients together
-Grind beans in the food processor
-Mash banana in separate bowl and then add beans and remaining wet ingredients and mix
-Mix wet into dry until combined (batter is somewhat dry)
-Fold in chocolate chips
-Bake at 350° for about 15 minutes
-This made 12 cookies
A few weeks ago, I found this at the thrift store and I loved it! Perfect for our kitchen wall:
Then, a couple days ago, I found this!! They go together!! I was sooo excited because I loved the first one!!
Thanks for stopping by!