These little muffin-like cookies were a pretty big hit with the masses of non-veggies at my church. I didn’t even bother to tell them that there was an entire can of organic pinto beans in the cookies. Why freak them out? I just smile on the inside knowing the power of the legume is at work. Beans are packed with fiber, protein, antioxidants and nutrients like calcuim, iron, magnesium, potassium and zinc just to name a few! AND we can feel good about the pumpkin I was using as well!
2 cups whole wheat pastry flour
4 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. nutmeg
1 15 oz. can solid-pack organic pumpkin puree
1 14.5 oz can organic pinto beans (rinsed and drained) or 1 1/2 cup cooked
1 cup brown sugar (or try pure maple syrup, agave, etc)
1 cup vanilla coconut milk (or another kind of non-dairy milk)
1 cup golden raisins (optional)
1 cup chopped walnuts (optional)
1/8 cup molasses (optional)
1 TBls. vanilla
Preheat oven to 350 degrees. Mix the dry ingredients in a large bowl: flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a blender combine pumpkin, pinto beans, sugar, nondairy milk, vanilla, & molasses if using. Blend this mixture well, running your blender or food processor for a couple minutes to liquify together.
Pour the wet mixture from blender into the bowl with the dry ingredients. Mix to combine. Add the raisins and nuts if using. Drop, using a small scooper if you have one, onto parchment paper lined cookie sheet. Bake 25 minutes or until lightly browned. Store in an airtight container in the refrigerator or freeze leftovers.