bean cookies
bean cookies

Breakfast Bean Cookies

From blog post: Day 282: Breakfast Bean Cookies

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March 3, 2016

Ingredients

2 cups oats (quick or old-fashioned, not instant)

1 cup all-purpose flour, or half all-purpose, half whole wheat

1 tsp. baking soda

1/4 tsp. cinnamon (optional)

1/4 tsp. salt

1 – 19 oz. (540 mL) can white kidney or navy beans, rinsed and drained

1/4 cup butter, softened

1 cup packed brown sugar

1 large egg

1 tsp. vanilla

1/2 cup chocolate chips, the darker the better

1/2 cup raisins, dried cranberries, chopped dried apricots, or a combination of dried fruits

1/4-1/2 cup chopped walnuts or pecans

1/4-1/2 cup green pumpkin seeds or sunflower seeds (optional)

2 Tbsp. ground flaxseed (optional)

Directions

1Preheat oven to 350° F.

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3Place the oats in the bowl of a food processor and pulse until it resembles coarse flour. Add the flour, baking soda, cinnamon and salt and process until combined. Transfer to a large bowl.

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5Put the beans into the food processor and pulse along with the butter, brown sugar, egg and vanilla until smooth, scraping down the sides of the bowl.

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7Pour the bean mixture into the oat mixture and stir by hand until almost combined; add the chocolate chips, raisins, nuts, seeds and flaxseed and stir just until blended.

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9Drop large spoonfuls of dough onto a cookie sheet that has been sprayed with non-stick spray, and flatten each one a little with your hand. (I find this works best if I dampen my hands first.) Bake for 14-16 minutes, until pale golden around the edges but still soft in the middle. Transfer to a wire rack to cool.

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11Makes 2 dozen cookies.

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