Breakfast Bean Cookies
By Julie van Rosendaal
on March 02, 2010
These are substantial, not too sweet, have an amazingly tender texture, and keep longer than other low fat cookies. Puréed, you don’t even know the beans are there!
2 cups (500 mL) oats (quick or old-fashioned, not instant)
1 cup (250 mL) all-purpose or whole-wheat flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1/4 tsp (1 mL) salt
1 – 19 oz (540 mL) can white kidney or navy beans, rinsed and drained
1/4 cup (60 mL) butter, softened
1 cup (250 mL) packed brown sugar
1 large egg
2 tsp (10 mL) vanilla
1/2 cup (125 mL) chocolate chips
1/2 cup (125 mL) raisins or dried cranberries
1/4-1/2 cup (60-125 mL) chopped walnuts or pecans
2-4 tbsp (30-60 mL) 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 powder, baking soda and salt and process until combined. Transfer to a large bowl. Put the beans into the food processor and pulse until roughly puréed. Add butter and process until well blended. Add the brown sugar, egg and vanilla and pulse 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 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.
165 calories, 4.9 g total fat (2.3 g saturated fat, 1.3 g monounsaturated fat, 1 g polyunsaturated fat), 27.3 g carbohydrate, 14.5 mg cholesterol, ), 3.4 g protein, 2.4 g fiber. 26% calories from fat.
By Julie van Rosendaal|
March 02, 2010