For 4 Person(s)
Preheat oven to 350◦F (180◦C).
Blend together bean purée and canola oil. Cream bean purée/oil, brown sugar and eggs until smooth. Blend in grated carrots.
Mix together flour, baking powder, baking soda, spices and raisins. Add dry ingredients to wet ingredients and mix until combined.
Drop by spoonfuls onto greased cookie sheet. Bake for 10 -12 minutes or until cookie springs back gently when pressed.
Let cool slightly. Remove from cookie sheet. Cool completely and store in airtight container.
Cook’s Notes: Bean Purée: Rinse and drain canned beans or use cooked beans. In a food processor, add ¼ cup (60 ml) hot water for every 1 cup (250 ml) cooked beans. Purée until the mixture is smooth. Add more water, if necessary, by the spoonful to reach consistency similar to canned pumpkin or for about 5 minutes. Scrape the bowl as needed. Unused purée can be frozen and kept for several months in the freezer.
Yield: 30 cookies
Serving Size: 1 cookie