Ingredients for Breakfast Bean Cookies
- 1 ½ cups rolled oats
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- White Kidney Beans
- ¼ cup unsalted butter (softened)
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Chocolate Chips
- ¼ cup raisins
- Walnuts
- Ground Flax Seeds
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How to Make Breakfast Bean Cookies
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- Place 1 ½ cups rolled oats in a food processor and pulse until it resembles coarse flour.
- Add 1 cup whole wheat flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, and ¼ teaspoon salt to the food processor. Pulse until combined.
- Transfer the oat mixture to a large bowl.
- In the food processor, combine 1 (15-ounce) can of black beans (rinsed and drained), ¼ cup unsalted butter (softened), and pulse until roughly pureed.
- Add ½ cup packed brown sugar, 1 large egg, and 1 teaspoon vanilla extract to the food processor. Pulse until completely smooth, scraping down the sides as needed.
- Pour the bean mixture into the oat mixture and stir gently by hand until just combined. Do not overmix.
- Stir in ½ cup chocolate chips, ¼ cup raisins, ¼ cup chopped nuts (optional), and 1 tablespoon flaxseed meal until evenly distributed.
- Drop large spoonfuls of dough onto the prepared baking sheets, leaving some space between each cookie.
- Gently flatten each cookie slightly with your hand.
- Bake for 14-16 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
81 g
Sugar
619g
Fat
130g
Carbs
115g
