My last cookie experiment of the day is a little popper that melts in your mouth but won’t stick to your hips! We make our own peanutbutter from dry roasted peanuts but if you use store bought peanut butter you may want to omit the honey
- 1 can organic navy beans (drained)
- ½ cup peanut butter (unsalted and no added sugar)
- 2 TBL honey
While my bean cake recipes often use garbanzo or black beans, these little melt in your mouth treats feature FAT FREE navy beans as the binder. High in protein and a good source of fiber and iron navy beans make an excellent add in to dishes.
Puree beans with peanut butter and honey in your blender or food processor until you have a smooth paste. Using a cookie scoop (mini-ice-cream scooper) drop these onto a non-stick or oven stone. They will not flatten or expand during baking so you can pack ’em in tight.
Nutritional analysis for this recipe from http://caloriecount.about.com — your mileage may vary. 😉
Check out these stats … only 49 calories 1.7 grams of sugar and 2.3 grams of protein.