Breakfast Bean Cookies

Breakfast Bean Cookies

AuthorJulie

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)

1

Preheat oven to 350° F.

2

Place 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.

3

Put 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.

4

Pour 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.

5

Drop 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.

6

Makes 2 dozen cookies.

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

1

Preheat oven to 350° F.

2

Place 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.

3

Put 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.

4

Pour 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.

5

Drop 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.

6

Makes 2 dozen cookies.

Breakfast Bean Cookies
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