Name: Lemon Bean Crinkle Cookies
Ingredients: 1 15.5-ounce can navy or Great Northern beans (drained and rinsed); ½ cup sugar; ¼ cup melted butter or coconut oil; 1 whole egg + 1 egg yolk; Juice and zest of 2 lemons; 1 tsp vanilla extract; 1 tsp baking powder; 1¼ to 1½ cups flour (start with 1¼ and add more if dough feels too soft); Pinch of salt; ½ cup powdered sugar (for rolling)

Lemon Bean Crinkle Cookies

Course: Desserts & Baked Goods

Bean type: White bean

Calories: 500kcal

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Ingredients

1 15.5-ounce can navy or Great Northern beans drained and rinsed
½ cup sugar
¼ cup melted butter or coconut oil
1 whole egg + 1 egg yolk
Juice and zest of 2 lemons
1 tsp vanilla extract
1 tsp baking powder
1¼ to 1½ cups flour start with 1¼ and add more if dough feels too soft
Pinch of salt
½ cup powdered sugar for rolling

Instructions

Preheat oven to 350°F and line a baking sheet with parchment or lightly grease it.
Blend the beans, sugar, butter, eggs, lemon juice/zest and vanilla in a food processor or blender until very smooth.
In a bowl, whisk flour, baking powder and salt.
Stir wet mixture into dry ingredients until a soft dough forms. Add more flour if needed. If dough feels sticky, chill for 10–15 minutes.
Scoop 1-inch balls and flatten slightly into ½ inch thick discs.
Roll each disc in powdered sugar twice for bold crinkles.
Place on baking sheet 2 inches apart.
Bake for 12–15 minutes, until tops are crinkled and edges are set.
Cool completely on the pan — they’ll firm up as they cool.

Notes

For an additional burst of lemon, consider adding a glaze using ½ cup powdered sugar and 1-2 tsp fresh lemon juice, whisking until pourable. Drizzle over cooled cookies.

Nutrition