I got the inspiration for these cookies from http://joonelovesfood.blogspot.com/2005/12/red-bean-cookies.html. A few adjustments to replace the gluten, egg, and butter, and we had a nice cookie that got the thumbs up from several friends without allergies! The red beans add a bit of protein and fiber, too.
A note on red bean paste: you can buy this premade at an Asian store, but it's very easy to make your own from dried adzuki beans and a bit of sugar--google "red bean paste recipe" and you'll get plenty of recipes. It's great for making ice cream or spreading on rice cakes too!
Mix together:
3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
Cream/beat:
1 cup margarine (2 sticks)
1 cup sugar (tan or white)
1 cup brown sugar
add in:
1 cup red bean paste
1 Tbsp vanilla
2 Tbsp flaxseed + 6 Tbsp water (let it sit for a few minutes first) or 2 eggs worth of egg replacer
Mix in the dry ingredients and place spoonfuls onto a cookie sheet; flatten slightly with a fork.
Bake at 350 for about 10-15 minutes, until done--time will vary depending on how wet/dry your red bean paste is.
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