Almond Cookie with Mixed Bean Sprouts

Contains:

  • Mixed Bean Sprouts
Recipe by

Hilary Malone of Sea Salt Food Co.

Ingredients

  • 3/4 cup (180ml) Eatmore Sprouts Mixed Bean Sprouts (approx. 1 package)
  • 1/2 cup (125ml) unsalted butter, softened
  • 1/3 cup (80ml) almond butter
  • 3/4 cup (180ml) brown sugar, packed*
  • 1/2 cup (125ml) dates
  • 2 tbsp. (30ml) maple syrup
  • 2 large eggs
  • 1 tsp. (5ml) vanilla
  • 1 cup (250ml) flour
  • 1/2 cup (125ml) oats
  • 1 tsp. (5ml) cinnamon
  • 1/2 tsp. (25ml) baking soda
  • 1/2 tsp. (25ml) salt
    1/2 cup (125ml) currants, raisins or chocolate chips
  • *sugar can be substituted with 1/2 cup (125ml)
    plus 1 tbsp. (15ml) honey, and add a pinch extra
    of baking soda to neutralize the acidity.

Directions

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, almond butter and sugar on medium-high speed for 4-5 minutes (until smooth and fluffy).
  2. In a food processor, purée Mixed Bean Sprouts, dates and maple syrup into a paste.
  3. Add paste to the creamed butter and beat on medium speed for 3 minutes (until completely smooth).
  4. Mix in eggs, one at a time, and vanilla.
  5. Separately, combine flour, oats, baking soda, cinnamon and salt.
  6. Slowly add the flour mixture and the mix until combined.
  7. Stir in the currants and chill for a minimum of 2 hours or overnight.
  8. Preheat oven to 350F (175C). Line cookie sheets with parchment paper. Drop heaping spoons of dough, about 2 inches apart, onto the prepared pans.
  9. Bake until golden around the edges (10-12 minutes).
  10. Remove cookies from the oven and cool for 10 minutes before transferring to a rack to cool completely. Makes 30 cookies.