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.

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
5 mins
total:
30 mins
Servings:
12
Yield:
12 servings
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

    Advertisement
  • Mash beans, molasses, and oil together in a bowl using a potato masher or fork. Stir rice flour, amaranth, cinnamon, and ginger into bean mixture until dough is well combined; fold in raisins. Form dough into 24 small balls and arrange on prepared baking sheet. Slightly flatten balls onto baking sheet.

  • Bake in the preheated oven until edges are slightly hardened, 12 to 14 minutes. Cool on baking sheet for 2 minutes before transferring to a wire rack.

Cook's Note:

Approximately 3/4 cup of dried pinto beans will produce the amount of cooked beans called for in the recipe.

Nutrition Facts

78 calories; protein 2g; carbohydrates 14.6g; fat 1.6g; sodium 90.5mg. Full Nutrition
Advertisement

Reviews (4)

Most helpful positive review

Rating: 5 stars
11/02/2014
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. Read More
(4)

Most helpful critical review

Rating: 2 stars
02/05/2016
Okay in all fairness I didn't have pinto beans so I used northern beans. I did not care for it. Read More
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/02/2014
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. Read More
(4)
Rating: 2 stars
02/04/2016
Okay in all fairness I didn't have pinto beans so I used northern beans. I did not care for it. Read More
Rating: 4 stars
05/24/2018
I substituted chick peas for pinto beans quinoa for amaranth & added chocolate chips.... very nice light cookie... I used the tablespoon to shape these cookies & keep them small then used a fork to flatten them down just before putting them in the oven... The quinoa adds a nice little crispiness.... could add a little bit more next time... This recipe will definitely be on my repeat list! Read More
Advertisement
Rating: 5 stars
05/28/2020
These were great as is. Read More