Bean Cookies With Cardamom & Pistachio

Name: Bean Cookies With Cardamom & Pistachio
Prep time: 20

5 out of 5 stars (based on 9 reviews)

20 min prep

24 servings

Carrot Icon for Number of Ingredients Size

13 ingredients

Beans are a relentlessly savory item here in the US, but they are used to make desserts in countries all over the world — Turkey, Austria, and Japan, to name a few. These soft, sweet...

2 cups rolled oats
1 cup whole wheat pastry flour
12 cardamom pods, seeds removed from pods and ground, about 2 teaspoons (pods discarded — see Chef Tips)
3 teaspoons baking powder
2 teaspoons lemon zest
½ teaspoon salt
¼ cup unsalted butter, at room temperature
1 (15 ounce) can cannellini beans, drained and rinsed
¾ cup cane sugar
1 large egg
½ teaspoon vanilla extract
⅓ cup golden raisins, plumped in hot water then drained
½ cup unsalted raw pistachios, chopped

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Nutrition Facts

Calories

120 cals

Fat

4 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

1 g

Carbohydrates

19 g

Sugar

6 g

Fiber

3 g

Protein

4 g

Sodium

100 mg

Directions

Preheat the oven to 350 degrees. Line a sheet pan with parchment paper.
In a food processor, blend the oats until they resemble a coarse flour. Transfer to a large bowl. Sift in the whole wheat pastry flour, cardamom, and baking powder. Stir in lemon zest and salt.
In a separate bowl, blend the butter and beans until creamy. Add the sugar, eggs, and vanilla, and mix until well combined. You can do this either with an electric hand beater or in a food processor.
Add the bean mixture to the spiced oat and flour mixture. Stir just until combined. Fold in the raisins.
Scoop out 2 tablespoons of dough and form into a ball, then roll in pistachios to coat. Set on baking sheet and slightly flatten the dough. Repeat, leaving 1 inch between each cookie.
Bake for 15 minutes, or until the bottoms of the cookies start to turn golden.

Chef Tips

If you can’t find cardamom pods, use ground cardamom instead. It’s not nearly as strong in flavor as freshly ground, so up the amount to 3 to 4 teaspoons.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Bean Cookies With Cardamom & Pistachio