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Cool Beans Breakfast Cookies Recipe
I call these “breakfast” bars and cookies as they make a tasty, satisfying and nutritious way to start your day. I make a batch on the weekend, then wrap and freeze them individually.
Tina Verrelli - epicuricloud.com
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Servings:
24
cookies
Ingredients
1/4
cup
coconut oil
(in solid form)
3/4
cup
light brown sugar
1
egg
1 (15-ounce)
can
cannellini beans
rinsed and drained
1/3
cup
apple butter
2
teaspoons
vanilla
2/3
cup
whole wheat flour
1/3
cup
all-purpose flour
1/4
cup
flaxseed meal
1
teaspoon
baking soda
1/2
teaspoon
salt
1/2
teaspoon
cinnamon
2
cups
oats
(old-fashioned)
1/2
cup
almonds
chopped
1/2
cup
dried cranberries
2
tablespoons
crystallized ginger
minced
3/4
cup
dark chocolate chips
Instructions
Preheat oven to 350 degrees and grease two large baking sheets. (I use regular shiny silver baking sheets.)
In food processor, pulse together coconut oil and brown sugar until well combined. Pour into large mixing bowl.
Add egg to sugar mixture and beat until smooth and light tan in color.
Add beans, apple butter and vanilla to food processor and process until smooth.
Mix the bean mixture into the sugar mixture.
In a small bowl, whisk together flours, flaxseed meal, baking soda, salt and cinnamon.
Add the flour mixture to the wet ingredients and mix until well combined.
Stir in the oats, almonds, cranberries, ginger and chocolate chips.
Use a 1½-ounce cookie scoop or scoop 3-tablespoon portions onto prepared baking sheets. Gently flatten each mound to about 3/4”.
Bake for about 20 minutes (rotate pans halfway through) or until lightly browned on the edges. Remove to cooling rack.
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