1 cup whole wheat pastry flour
1 1/2 tbsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
zest of one lemon
1/2 tsp fine grain sea salt
1 (15 oz) can great northern beans, drained and rinsed
1/4 cup olive oil
1/4 cup agave nectar
1 egg
1 tsp vanilla extract
1/2 cup chopped dates
1/3 cup sesame seeds
1. Preheat oven to 350 and place a rack in the top third. Line a cookie sheet (or two!) with parchment paper and set aside.
2. In a large mixing bowl and whisk with the oats, flour, cinnamon, baking soda, baking powder, lemon zest, and salt.
3. Pulse the beans and olive oil in the food processor until they are creamy. Add the agave, egg, and vanilla extract and pulse until smooth.
4. Pour the wet ingredients over the dry and stir until they start to come together. Sprinkle the dates on top of the batter and stir until everything just comes together.
5. Place the sesame seeds in a bowl. Make each cookie with a scant 1/4 cup scoop of dough. Roll each scoop into a ball then coat it with sesame seeds. Set each ball on the prepared baking sheet and with the palm of your hand flatten the dough just a bit. Repeat with remaining dough, leaving at least an inch or so between each cookie. Bake for about 15 minutes or until the sesame seeds around the bottom start to get golden.
