I’m going to make these for our Team in Training post-6-mile-run-potluck next weekend… I hope they’re as delicious as they are healthy!
2 cups rolled oats (not instant oats)
1 cup whole wheat pastry flour
1 tablespoon aniseed, crushed in mortar and pestle (or spice grinder)
1 teaspoon baking powder
1 teaspoon baking soda
zest of one lemon
1/2 teaspoon fine grain sea salt
one 15-ounce can white kidney, great northern, or navy beans, rinsed & drained
1/4 cup olive oil
1 cup natural cane sugar (or brown sugar)
1 large egg
1 teaspoon vanilla extract
1/3 cup chopped dates
1/3 cup sesame seeds
Preheat your oven to 350F degrees and place a rack in the top third. Line a cookie sheet with parchment paper and set aside.
Pulse the oats in a food processor (or blender) until they resemble a raggy flour. Transfer the oats to a large mixing bowl and whisk in the flour, aniseed, baking powder, baking soda, lemon zest and salt.
Pulse the beans and olive oil in the food processor until they are creamy. Add the sugar, egg, and vanilla extract and pulse until smooth. Scrap down the sides of the bowl once or twice along the way.
Pour the wet ingredients over the dry ingredients and stir until the ingredients start to come together. Sprinkle the dates across the top of the batter and stir until everything just comes together.
Place the sesames seeds in a bowl. Make each cookie with a scant 1/4 cup scoop of dough. Roll each scoop of dough into a ball then coat it with sesame seeds. Set each ball on the prepared baking sheet and with the palm of your hand flatten the dough just a bit (see photo). Repeat with the remaining dough, leaving at least an inch or so between each cookie – they’ll spread a bit, but not much. Bake for about 15 minutes or until the sesame seeds around the bottom start to get golden.
Makes about 1 1/2 dozen cookies.
Thank you Heidi from 101 Cookbooks for your recipe!.
Please check out Heidi’s blog to view photos of these amazing cookies.