Reviewed: Dec. 20, 2012

The first time I made this recipe, the cookie dough was dry so I added water. They were tasty, so I looked up this recipe on other sites and found that they weren't draining and rinsing the beans. Voila! That make all the difference... DON'T DRAIN AND RINSE THE BEANS. Makes perfect healthy and delicious cookies. Yum!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

cottagegirl

Reviewed: Dec. 11, 2012

I was looking for a good gluten free cookie recipe and this one fit the bill. Although not usually one to change a recipe and then rate it, like others suggested it needed about a cup and a half of liquid (I opted for soy milk). I also pureed the beans and milk together and added a pinch of salt. You can pretty much change the dried fruit choices to your liking. The outcome was a moist, dense cookie. Will definitely keep this recipe. Next I will try dried cranberries, white choc chips, and macadamia nuts.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ARU Nana

Cooking Level: Intermediate

Home Town: Owasso, Oklahoma, USA

Reviewed: Jun. 24, 2012

I followed the advice of other reviewers and added 1/2 c. apple sauce, 1/2 c. almond milk, and 1/2 c. egg whites. Very moist and delicious. I think I'll add less sugar next time. They are pretty sweet.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Souy

Cooking Level: Intermediate

Home Town: Bryant, Arkansas, USA

Living In: San Francisco, California, USA

Reviewed: Apr. 28, 2012

This is a great recipe for vegans, but I am also concerned with sugar, so I substituted the half cup each of white and brown sugar with a cup of chopped dates. In my Vitamix, I pureed the beans, the 1 cup chopped dates, and 1 cup of unsweetend applesauce. I made no other changes to the recipe. With no salt, sugar, or fat added, it came out great tasting and good for you!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Karen

Reviewed: Mar. 20, 2012

I tried these cookes and they were great. I followed suit and altered the recipe to ensure it was moist. Added apple sauce to beans. Wendell NC

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

recipes

Reviewed: Mar. 15, 2012

I've just had 3 and I think I could run a mile or two! Like everyone else I added liquid (water) but next time will try the applesauce. I used dried apricots instead of dates, as I prefer them, and they were really a good addition. Will make these again - my daughter does not like beans, but after eating one had no idea.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

mgbecker

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Rome, Lazio, Italy

Reviewed: Nov. 10, 2011

These cookies are . . . interesting. That being said, they had a nice flavor and texture and were surprisingly moist. It is absolutely necessary to add some sort of extra liquid (I just used milk). The dough is just way too dry and crumbly without it. I also added chocolate chips and substituted mixed dried berries for the raisins. I think these cookies would be good to grab as you're running out the door on those mornings when you wake up late and don't have time for breakfast.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

HelloHoney

Reviewed: Apr. 19, 2011

I made these the first time just to see what a cookie with beans as the main ingredient would be like. We liked the first attempt well enough to make again with tweaking - have made 4 times now & here are my final tweaks: 2 tsp vanilla, 2 tsp cinnamon, 3/4 C raisins & 3/4 C applesauce. Without doubling the vanilla & cinnamon, cookies were just sweet with no flavor. The applesauce adds enough liquid to make the dough workable - 3/4 C raisins is just because we like raisins - I imagine many other dried fruits could probably be substituted. It's important to not mix the dough one second more than necessary as over mixing results in a tough, spongy cookie. I scoop the cookies out with a tablespoon & flatten them a bit once they're on a parchment lined cookie sheet. I usually get about 45 cookies & in my oven 15 minutes is the perfect time for baking. Great with coffee! These are not free food, however. I did a rough estimate of calories, carbs, protein & fiber & the calorie/carb to protein/fiber ratio, while better than an Oreo, is not in a dieter's favor.

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

Jan L

Reviewed: Mar. 5, 2011

Yum!! I was skeptical about bean paste cookies, but these are fantastic! I altered the recipe after reading other reviews. 1. ground up the oats with the coconut (I like coconut flavor but not texture!), 2. added 3 teaspoons of ground flax seed, 3. added 1 cup apple sauce for moisture, and 4. used prunes instead of dates and dried cranberries and blueberries instead of raisins. These are amazing! I will make them again with mini chocolate chips as a treat.

Was this review helpful? [ YES ]
21 users found this review helpful

Reviewer:

Amy

Reviewed: Jan. 28, 2011

I added 1 cup rice milk and 1 egg, mixed it all well with my hands, spread it out in a large glass baking pan, baked for 25 minutes, and am now enjoying a piece. I love that these are high fiber, and they taste good, but it's true that it needs liquid/binder. Once you add liquid, you can make it as cookies or spread it out and cut it into "bars."

Was this review helpful? [ YES ]
11 users found this review helpful