All of the kids loved these so much that I had to lock them up in the pantry so they wouldn't eat them all in one day. Number One Daughter even passed up chocolate chip cookies for these. These are nut, wheat, corn, rice, potato, egg, oat and grain free. Number One Daughter and Number Two Son love to eat beanie cookie dough. Since it doesn't have eggs, it is fine to eat before cooking.
Oven 375*
1 cup granulated sugar
1 Tablespoon molasses
1/2 cup SunButter® (www.sunbutter.com)
1/2 scant cup canola oil (use a dry measure cup and don't fill it all the way up)
2 Tablespoons flax seeds (grind before adding to mix)
1/4 cup water
1 1/4 cups bean flour
1/2 teaspoon baking soda
1/4 teaspoon salt
In a mixer bowl, add sugar, molasses, oil, SunButter®, water and flax seed that has been finely ground in a coffee/spice grinder; beat well. Add bean flour, baking soda and salt; beat until well combined. Shape into one inch balls, roll in sugar and place one inch apart on a ungreased cookie sheet. Crisscross with the times of a fork. Bake 10 minutes. Cool on a wire rack. Beanie cookies do not spread out, so they can be placed closer together. Avoid making them to thick. If you want larger cookies, be sure to press them down well.
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