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Breakfast Bean Cookies

Yields1 Serving

 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)

Preheat oven to 350° F.


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.


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.


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.


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.


Makes 2 dozen cookies.