I love these cookies because you can add pretty much what ever you want to them and they always turn out well- in fact, the more interesting bits you add the better they become. Today they had cranberries, butterscotch and carob chips, crushed walnuts and crunchy peanut butter instead of butter.
Breakfast Bean Cookies
(approx 2 dozen cookies)
2 cups oats
1 cup flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. cinnamon
¼ tsp. salt
19 oz white kidney or navy beans, rinsed & drained
¼ cup butter or margarine softened
¾ cup packed brown sugar
1 large egg
1 tsp. vanilla
½ cup chocolate chips
½ cup raisins or dried cranberries
½ cup chopped walnuts or pecans
2 tbsp ground flaxseed (optional)
Preheat oven to 350ยบ F
Place the oats in the bowl of a food processor and pulse until they resemble coarse flour. Combine in a large bowl with flour, baking powder, baking soda, cinnamon, and salt.
Place the egg, vanilla, and beans into the food processor and pulse until well blended. Add brown sugar and butter and pulse until smooth.
Pour the bean mixture into the oat mixture and stir until almost combined. Add chocolate chips, raisins, nuts, flaxseed, and stir until blended.
Drop large spoonfuls of dough onto a greased cookie sheet and flatten.
Bake for 14-16 minutes until pale golden around the edges but still soft in the middle. Transfer to a wire rack to cool.
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