During my half marathon training, I was constantly hungry and always on the lookout for healthier yet substantial snacks that would keep me going and tie me over till meal times. I found this breakfast bean cookie recipe and was instantly intrigued. Adding beans to a cookie sounded a bit weird at first, but it’s an excellent way of sneaking in protein and fiber into a snack. These cookies are moist and have a strong citrus orange flavor due to the zest of an entire orange. They’re so good you would never even guess that they contain only oat flour and whole wheat flour. I absolutely adored these little treats and knowing that they were waiting for me to enjoy as a post-run treat got me through some of those long weekend runs and gave me something fun yet good for me to look forward to.
adapted from definitely not martha
- 2 cups oats
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 19 oz can white cannellini beans (or white kidney or navy beans)
- 1/4 cup butter, softened
- 1 cup packed brown sugar
- zest of one orange
- 1 large egg
- 2 tsp vanilla
- 1/2 cup dried wild blueberries
- 1/2 cup chopped walnuts
- 4 Tbsp ground flaxseed
- 1/2 cup applesauce
Preheat oven to 350F
1) Place oats in bowl and pulse till it resembles flour.
2) Add flour, baking powder, baking soda, salt. Process till combined. Transfer to a large bowl.
3) Add beans to processor and puree. Add butter and process till blended. Add the brown sugar, zest, egg, vanilla, and applesauce. Pulse till smooth, scraping down sides of the bowl.
4) Add bean mixture to oat mixture & stir by hand till just combined.
5) Add blueberries, nuts, flaxseed and stir till just combined.
6) Drop spoonfuls onto cookie sheet lined with parchment paper. Slightly flatted with wet fingertips.
7) Bake 14-16 minutes. They will be golden around the edges and soft in the middle.
8 ) Cool on wire rack.