Recipe by sueb
"These pinto bean cookies use a small amount of rice flour and small amount of amaranth for grains. These are not overly sweet cookies, since molasses and raisins are the only sweeteners."
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1 1/2 cups
drained and rinsed canned pinto beans
Very tasty cookie that will help get some protein in teenagers that seem to always be "too in a hurry" to eat a healthy snack. I had to use garbanzo beans because I can't find pinto beans where I live. The amaranth is crunchy, the raisins are chewy and sweet and the cookie itself is soft and tender. A very nice textured cookie I'd say. The ginger and the cinnamon were subtle and think that might be the garbanzo bean being a bit more overpowering than a pinto bean so might increase the two spices the next time. All-in-all this is a nice treat that isn't too sweet, a plus in my house and a kid pleaser so a keeper of a recipe. I followed the amounts exactly and it rendered 527 grams of "batter". I made 24 cookies weighing approx. 22 grams each. I used a melon baller to scoop. The cookies were bite-sized which the kids liked. These will be nice for putting in lunch and snack bags. Worked great as a power boost for those after swimming lesson treats. Thanks Sueb for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
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Serving Size: 1/12 of a recipe
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