There’s no butter in this healthy cookies recipe and the only fat is in a small amount of cashew butter, so moisture is provided from the fruit and beans, to hold it all together.
Just to clarify there’s nothing wrong with butter or other fats, in fact they’re absolutely necessary for health, but other foods are also healthy, and variety is the spice of life, so….
Beans are also a fantastic source of fibre (as is fruit, of course).
A less known substance is something called resistant starch, so called because it resists being digested quickly, and this makes it one of the most filling substances on earth! It’s found in not only beans but green bananas and cold, cooked, skin on new potatoes too (not warm potatoes, not mashed potatoes, just cold cooked skin on new potatoes).
Butterbeans have a particularly mild taste which means your little monsters won’t turn their nose up at them either.
Feel fee to remove or change the spices to your tastes. Ginger would work, as would some dark chocolate chips nom nom.
I use Protein Pow’s mixes in some recipes because they’re much healthier than refined white flour – just coconut flour, ground oats, a little vanilla and either whey or pea protein, so they’re gluten free, more filling. and more nutritious but bake just as well as regular flour.
Other ingredients are also linked to where you can find them. These are my preferred brands, though it’s not essential you use them (I do suggest you check out the store though – an Aladdin’s cave of yummy healthy goodies!)
235g can butter beans (drained weight)
100g coconut sugar (or stevia, to taste)
60g cashew butter
1 large ripe pear
150g Protein Pow Pea Cooking Mix
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1 tsp vanilla extract
Preheat the oven to 180c
Blend the pear, coconut sugar, cashew butter & butterbeans in a blender or food processor
Add the Protein Pow Pea mix and spices, blend again – it will form a dough
Take spoonfuls of the dough, roll into a ball, and squash down into a cookie shape. Place on an ovenproof tray lined with baking paper.
Bake for 20-25 mins or until starting to go golden, allow to cool slightly before removing from the tray.