Rating: 4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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
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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.

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  • 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
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