Adzuki Bean and Oatmeal Cookies

A classic cookie recipe with an oriental twist. This recipe produces chewy cookies that are not too sweet, but still packing with flavours and textures thanks to the black sugar, orange zest and adzuki beans.


1 cup adzuki beans
1.5 cups all-purpose flour
2 cups instant oats
1 cup pre-softened butter
1 cup black sugar
1/2 cup white sugar
2 eggs
1 tsp baking soda
1 tsp salt
1 tbs vanilla essence
Zest of 1 orange


Soak adzuki beans overnight. Rinse, and boil for 1 hour or until soft but still firm. Drain and leave to cool.

 In a mixing bowl, add butter, orange zest, sugar and salt. Use a mixer and cream till soft. Crack in eggs and vanilla essence and mix well.  In a separate bowl, sift flour and mix well with oats and baking soda. Slowly add to butter mixture and mix till dough becomes slightly stiff. Add adzuki beans and gently fold through. Using a rubber spatula, transfer to a clean bowl and refrigerate dough for at least 1 hour.

Preheat oven to 190 degrees C (375 degrees F). Dough becomes manageable when cold and scoop into 2 inches diameter balls. Slightly flatten them and arrange on a baking tray. Make sure there’s ample room between each dough.

Bake for 15 – 18 minutes or until cookie is crisp on the outside but slightly soft inside. Rest in tray for 5 minutes before transferring to wire rack to cool completely. 


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