Breakfast Bean Cookies
Description
I borrowed this from Dinner with Julie and they’ve turned out to be the perfect hiking/afternoon/take anywhere snack. The girls have had them for breakfast – as a treat – with some scrambled eggs…and they freeze beautifully. Also keep in mind that the ingredients can be widely varied without wrecking the cookie – any other dried fruit, nut or chocolate should work just fine – we just happen to like ours to have chocolate in every bite.
Ingredients
Breakfast Bean Cookies
2 c. oatmeal (not instant)
1/2 c. flour AND 1/2 c. whole wheat flour
1 t. baking soda AND 1/2 t. cinnamon AND 1/4 t. salt
1, 19 oz/540 mL can white kidney beans, rinsed and drained well
1/4 c. butter, softened AND 1 c. packed brown sugar
1 egg AND 1 t. vanilla
3/4 c. chocolate chips
1/4 c. EACH raisins AND dried cranberries
1/2 c. EACH chopped pecans AND sunflower seeds
2 T. flax meal
Instructions
Preheat oven to 350 and place the oatmeal in your food processor and pulse until it’s well ground. Add both flours, baking soda, cinnamon and salt and process until combined, then transfer to a large bowl.
Next put the beans in the food processor and process with the butter, brown sugar, egg and vanilla until smooth. Be sure to scrape down the sides of the bowl as needed.
Pour the bean mixture into the oat mixture and mix by hand until almost combined, then add the rest of the ingredients and stir until just blended.
Drop largish spoonfuls a couple of inches apart on a cookie sheet covered in parchment and flatten them a wee bit with your hand. Bake for 14 to 16 minutes until they just start to brown at their edges, but are still soft in the middle. Transfer to a wire rack and allow to cool completely.
- Category: Breakfast, Cookies, Bean
