Marathon Cookies Recipe

Name: Marathon Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups rolled oats (not instant oats); 1 cup whole wheat pastry flour or 1 cup white flour; 1 teaspoon cinnamon; 1 teaspoon nutmeg; 1/2 teaspoon cardamom; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon fine grain sea salt; 15 15 ounces great northern beans or 15 ounces 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

Servings: persons

2 cups rolled oats (not instant oats)
1 cup whole wheat pastry flour or 1 cup white flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cardamom
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine grain sea salt
15 15 ounces great northern beans or 15 ounces 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

1
Preheat your oven to 350F degrees and place a rack in the top third. Line a cookie sheet with parchment paper and set aside.
2
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, cinnamon, cardamon, nutmeg, baking powder, baking soda, and salt.
3
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.
4
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.
5
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 . 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.

1245

kcal

Calories

Fat

195

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups rolled oats (not instant oats), 1 cup whole wheat pastry flour or 1 cup white flour, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and more.

Yes, Marathon Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Marathon Cookies

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