Bean Biccies


  • 2 x cans of white beans, rinsed and drained
  • 1/2 cup of nut butter^
  • 1/3 cup of syrup of your choice (we love either honey or maple)
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1/2 - 1 tsp cinnamon
  • 1 tsp vanilla
  • 1 - 1.5 cups of extras (e.g combination of dried fruits, choc chips or nuts)


  • Preheat oven to 170C and line a biscuit tray with baking paper.
  • Add all the ingredients (except extras)to a food processor
  • Blitz util mix is smooth and resembles cookie dough
  • Stir through your chosen extras
  • Place tablespoon sized dollops on the greased tray and flatten with the back of a spoon slightly*
  • Bake in the oven for 10-15 minutes (they should be lightly browned on top - make sure you don't over cook these!)
  • Store in an airtight container either at room temp or in the fridge

^To make nut free: substitute nut butter for tahini.
*To get nice round biscuits or if you just don’t want to bake them all at once, roll the dough in a log shape on baking paper. Cover with glad wrap and freeze. Then simply slice off biscuits to cook as you need them.

Vegan adaptation:
Use maple syrup instead of honey.

FODMAP adaptation:
Keep to low fodmap portions and use fodmap friendly extras.