1/2 cup (125 mL / 1 stick) unsalted butter, room temperature
1 cup (250 mL) packed brown sugar
3/4 cup (175 mL) white bean purée
1 large egg, room temperature
1 tsp (5 mL) vanilla
2 cup (500 mL) pure, uncontaminated quick-cooking oats
1 cup (250 mL) shredded coconut, unsweetened
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) table salt
1/2 tsp (2 mL) xantham gum
1/2 cup (125 mL) golden raisins
Method
Place rack in middle of oven. Preheat oven to 350ºF (180ºC). Grease with shortening or line a 15×10-inch baking sheet (not nonstick) with parchment paper.
In a medium bowl, beat butter, brown sugar and bean purée with electric mixer on low speed until thoroughly blended. Add egg and vanilla and beat until smooth.
In a separate bowl, whisk together oats, coconut, cinnamon, baking soda, salt and xanthan gum until well blended. With mixer on low speed, gradually beat oat mixture into wet ingredients until thoroughly blended. Stir in raisins. With a metal ice-cream scoop or 2-tbsp-measure, shape dough into smooth balls with wet hands and place on baking sheet. Flatten cookies slightly with spatula.
Bake until lightly browned and firm, about 15 to 20 minutes. Cool cookies on baking sheet on a wire rack for 10 minutes. Transfer cookies to wire rack to finish cooling.
40 minutes
