Grain-free Honey Raisin Cookies

The recipe for Honey cookies in my parent's Mennonite cookbook is one of my favorites. Today, I changed the recipe to make a grain-free version. I was very happy with the texture of these cookies, because normally when I bake with cooked beans, the food is generally moist and soft in texture. Beans are good in brownies, but not usually good in cookies. These cookies have the slightly chewy, drier consistency that cookies should have.

I have found that baby lima beans are my favorite kind of beans to bake with, because they have a very smooth texture and have a "softer" flavor. They are very good in double chocolate cookies and brownies, as well as my version of pancakes (I can post the recipes for these, if anyone is interested).

¾ cup cooked or canned Lima beans

1/3 cup honey

2 tbsp. granulated sugar

2 eggs

1/3 cup sour cream or 3 tbsp. buttermilk

2 tbsp. tapioca flour

2 tbsp. coconut flour

½ tsp. vanilla

Zest of 1 orange

¼ tsp. baking soda

1/8 tsp. salt, if using unsalted beans

1/8 tsp. xanthan gum

½ cup raisins

Mash Lima beans with a fork until relatively smooth (you can puree all ingredients in a food processor if the beans are not very soft). Add all remaining ingredients and stir until smooth. Scoop dough onto greased cookie sheets and bake at 325 degrees for 12-16 minutes, until light golden brown. Cool on cooling racks and store in airtight container. Makes 18-24 cookies.