Sometimes cookies are just necessary. And I love these because I feel like they do have some redeeming qualities — beans and whole grains — along with enough sweet to satisfy my cravings! –Mellyn 

• 2 tablespoons navy bean flour or dry lentils, ground into flour (I didn’t have navy beans when I made these, so subbed lentils instead. No one could tell!)**
• 1/2 cup water
• 1/2 cup sugar
• 1 cup brown sugar
• 1 cup peanut butter
• 2 teaspoons vanilla
• 1/2 cup water
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 cups whole wheat flour
• 2 cups oat flour (I blend oatmeal in the blender for about 30 seconds or until it’s mostly smooth)

1. Whisk navy bean or lentil flour into water in a glass measuring cup. Microwave for 30 seconds and whisk again. Repeat this process 3 times. You should have a thick mixture that resembles navy bean puree. (Note – if you’re using lentils you’ll probably only need to microwave it twice — for a total of 1 minute)
2. Cream bean mixture with sugars, peanut butter, vanilla and water.
3. Add wheat and oat flours, baking soda and baking powder.
4. Drop by small spoonfuls onto a sprayed cookie sheet.
5. Press down gently with the back of a fork.
6. Bake at 350 degrees for about 8 minutes.
7. Cookies should look slightly under baked for a soft, chewy texture.

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