Bean Cookies

2 cups oats
1 cup flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
¼ tsp. cinnamon
1-19 oz. (540 mL) can of white kidney or navy beans, rinsed & drained
¼ cup butter or margarine, softened
1 cup packed brown sugar
1 large egg
1 tsp. vanilla
½ cup chocolate chips
½ cup raisins or dried cranberries
¼ - ½ cup chopped walnuts or pecans
2 tbsp. ground flaxseed (optional)

Preheat oven 350 F

•    Oats in the food processor, pulse until coarse flour.
•    Add flour, baking soda/powder, salt, cinnamon & process.
•    Put beans into food processor & pulse until roughly pureed.
•    Add butter & process until well blended.
•    Add the brown sugar, egg and vanilla & pulse until smooth scraping sides of bowl.
•    Pour bean mixture into oat mixture & stir by hand until almost combined; add the chocolate chips, raisins, nuts & flaxseed & stir until just blended.
•    Drop large spoonfuls of dough onto a cookie sheet that has been sprayed with non-stick. Flatten each one a little with your hand.
•    Bake for 14-16 minutes until pale golden around the edges.



$250 Chocolate Chip Cookies

1 cup         butter, softened
1 cup         brown sugar
1 cup         granulated sugar
2         eggs
1 tsp         vanilla
2 cups     flour
2 ½ cups     rolled oats (not instant)
1 tsp         baking soda
1 ½ tsp     baking powder
1 tsp         salt
1 ½ cups     coconut
2 cups     chocolate chips

Method
Beat butter with sugars until fluffy (about 2 minutes).  Add eggs one at a time.  Add vanilla.  In a food processor or blender combine the flour and rolled oats.  Process until the oats are very finely ground.  Add the baking powder, baking soda and salt.  Add the flour and oats mixture to the butter mixture and combine.  Add the coconut and chocolate chips to the mixture.  Roll dough into balls that are no bigger than a walnut!  Place cookies on un-greased cookie sheet and bake for 8 to 9 minutes at 350.  Take cookies out of oven just before they turn dark golden brown.