White Kidney Bean and Cranberry Cookies

White Kidney Bean and Cranberry Cookies

Directions: 20 minutes
Cook time: 10 minutes
Servings: 15 cookies
Allergens: Eggs, Milk, Wheat and triticale,
Plan ahead Vegetarian
Recipe submitted by Mélissa Boily, Marie-Ève Daigneau, Marie-Pier Dufresne and Geneviève Ouellet, nutrition trainees

Ingredients

  • 250 ml (½ can) white kidney beans, rinsed and drained
  • 125 ml (½ cup) 2% milk
  • 60 ml (¼ cup) non-hydrogenated margarine
  • 180 ml (¾ cup) brown sugar
  • 1 egg
  • 250 ml (1 cup) all-purpose flour
  • 250 ml (1 cup) whole wheat flour
  • 2.5 ml (½ tsp) salt
  • 5 ml (1 tsp) baking powder
  • 2.5 ml (½ tsp) ground nutmeg
  • 2.5 ml (½ tsp) ground cinnamon
  • 125 ml (½ cup) dried sweet cranberries, chopped rough

Equipment

  • 2 cookie sheets
  • Blender
  • Electric mixer
  • Large bowl
  • Sieve
  • Medium bowl
  • Wooden spoon

Directions

  1. Preheat oven to 400°F (200°C). Place rack in upper part of oven.
  2. Grease 2 medium cookie sheets. Set aside.
  3. Blend beans and milk in a blender until smooth. Measure out 180 ml (¾ cup) of bean paste. Set aside.
  4. Using an electric mixer, cream margarine and brown sugar in a large bowl until smooth.
  5. Add egg and bean paste and blend until smooth.
  6. Sift flours, salt, baking powder, nutmeg, and cinnamon in a medium bowl.
  7. Add chopped cranberries to the dry ingredients. Stir with a wooden spoon to distribute cranberries evenly.
  8. Add dry ingredients to wet ingredients and stir to combine using a wooden spoon.
  9. Shape mixture into balls and place them at least 5 cm apart on cookie sheets.
  10. Bake for approximately 10 minutes or until an inserted toothpick comes out clean.
  11. Leave on cookie sheets to cool for 10 minutes.

Tips

Substitute

  • You can replace dried cranberries with raisins.

Conservation

  • Store at room temperature in an airtight container.