Bean Peanut Butter Cookies
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1 cup peanut butter (no palm, coconut, or hydrogenated oils)
Scant ½ cup oil ½ cup baked beans, rinsed and drained 2 eggs 1 Tbsp. vanilla 2 tsp. butterscotch extract or extract of choice (almond, banana, etc.) 1 ½ cup garbanzo bean flour ½ cup of oat bran ¼ tsp. salt ¾ tsp. baking soda ½ tsp. baking powder 1 cup chopped pecans |
Cream together peanut butter and oil. Place beans in food processor with eggs and process until smooth. Add to peanut butter mixture. Add the rest of the ingredients in the order given. Mix well. Form into balls with a small size trigger style scoop. Place 2 inches apart onto an ungreased baking sheet. With a fork dipped into garbanzo flour, make a crisscross indent on each cookie, while flattening them. Bake at 375° for about 10 minutes. Remove to a cooling rack until cooled.