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Hiker's Cookies Servings: 24 cookies/20 bars INGREDIENTS 19 oz (540 mL) can, white beans* drained & rinsed 1/4 cup (60 mL) pea butter or nut butter (peanut, almond, cashew, hazelnut) 1 egg 3 Tbsp (45 mL) canola oil 1 cup (250 mL) brown sugar 1 cup (250 mL) all-purpose flour 1 cup (250 mL) oatmeal 1 1/2 cups (375 mL) Trail Mix of preference (nuts, seeds, dried fruits) 1 tsp (5 mL) cinnamon 1/2 tsp (2 mL) baking powder 1/2 tsp (2 mL) baking soda 1/2 tsp (2 mL) salt MAPLE GLAZE 2 Tbsp (30 mL) maple syrup 1/4 cup (60 mL) icing sugar DIRECTIONS 1. Pre-heat oven to 350ºF (180ºC). 2. For cookies: Lightly grease 2 cookie sheets. * White beans include Great Northern, navy, cannellini, white kidney or white pea beans. 3. For bars: Line a 9 x 13-inch (22 x 33 cm) baking pan with parchment paper allowing for 2 overlapping ends to lift cooked bar out of pan. 4. In a food processor blend beans, pea butter, egg, oil and brown sugar until combined and smooth. 5. In a large mixing bowl combine flour, oatmeal, trail mix, cinnamon, baking powder, baking soda and salt. 6. Stir bean mixture into dry ingredients until well combined. Mixture will be sticky. 7. For Cookies: Spoon 2 Tbsp (30 mL) batter, spaced evenly on the cookie sheets. Bake for 15 -18 minutes, until bottom of cookie is browned and top is firm to the touch. Do not over bake or cookies will be dry. 8. For Bars: With moist hands or a large spoon dipped in water, press the mixture firmly into prepared pan to compact. Bake for 35 – 40 minutes until lightly browned on top and edges have pulled slightly from the sides. Cool completely in pan. Use the sides of the parchment paper to lift out. Cut into bars. 9. Maple Glaze: In a small bowl, stir maple syrup and icing sugar until smooth. Drizzle lightly over cookies or bars. Allow glaze to harden prior to storing in an airtight container. NUTRIENTS Per Serving (1 cookie not including glaze) 161 Calories, 6 g Fat, 1 g Saturated Fat, 8 mg Cholesterol, 23 g Carbohydrate, 2 g Fibre, 14 g Sugar, 4 g Protein, 132 mg Sodium, 1 mg Iron 22 | Cookies