Gluten Free Gingerbread Drops

Gluten Free Gingerbread Drops

1
sueb 178

"These pinto bean cookies use a small amount of rice flour and small amount of amaranth for grains. These are not overly sweet cookies, since molasses and raisins are the only sweeteners."

Ingredients

30 m servings 78 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 78 kcal
  • 4%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 91 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. Mash beans, molasses, and oil together in a bowl using a potato masher or fork. Stir rice flour, amaranth, cinnamon, and ginger into bean mixture until dough is well combined; fold in raisins. Form dough into 24 small balls and arrange on prepared baking sheet. Slightly flatten balls onto baking sheet.
  3. Bake in the preheated oven until edges are slightly hardened, 12 to 14 minutes. Cool on baking sheet for 2 minutes before transferring to a wire rack.

Footnotes

  • Cook's Note:
  • Approximately 3/4 cup of dried pinto beans will produce the amount of cooked beans called for in the recipe.
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Reviews

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Very tasty cookie that will help get some protein in teenagers that seem to always be "too in a hurry" to eat a healthy snack. I had to use garbanzo beans because I can't find pinto beans wher...