Being a new mom with a 5 week old I'm finding it difficult to eat (not good) so I've been on the hunt for a recipe high in protein and not too fattening. My usual go-to - Peanut Butter Power Bars - is great but I was in need of an alternative. Enter Breakfast Bean Cookies from my fave cookbook Grazing: Portable Snacks and Finger Food for Anytime, Anywhereby Julie Van Rosendaal. Now this might sound gross, but one of the main ingredients is white kidney beans (gag)! At first glance I flipped the page, but then went back and thought it can't be that bad. The Hubs thinks they vaguely taste like burritos, but he's been eating them like crazy. These cookies are delicious, they're moist and you wouldn't even know there are white kidney beans in them. Go out on a limb and give these healthy cookies a try (3.4 g of protein and 3.2 g of fat per cookie). You will be going back for more.
Here's what you need:
- 2 cups oats
- 1 cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 14oz can of white kidney beans
- 1/4 cup butter
- 1 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1/2 cup chocolate chips
- 1/2 cup cranberries (you can also use raisins, but I don't like raisins)
- 1/2 cup walnuts
- 2 tbsp ground flax seed (optional)
What you do is:
- Preheat oven to 350F.
- Pulse oats in food processor until it resembles coarse flour. Add the flour, baking powder, baking soda, cinnamon and salt. Transfer to large bowl.
- Pulse kidney beans in food processor until smooth, then add butter and pulse until well blended. Add brown sugar, egg, and vanilla and pulse until smooth.
- Pour bean mixture into dry mixture and stir by hand until almost combined; add chocolate chips, cranberries, walnuts and flax seed (if using) and stir until blended.
- Drop large spoonfuls on a greased cookies sheet and flatten with your fingers (these cookies don't spread while baking). Bake for 15 minutes, until pale and golden around the edges.
Yum and enjoy!