Makes: 24-30 Cookies. Prep time: 15min. Baking time: 15-20min.
Yes, I love cookies. I would eat them for breakfast, lunch and dinner (and I have). These cookies are packed full of nutrients (yes iron!), not too sweet, high fibre and great with your favourite morning beverage. I have adapted this recipe from a book called “Grazing” by Julie Vanrosendaal. They are sort of a hybrid between a cookie and a muffin. They have become a family favourite. If you choose to add seeds, they make a great nut-free snack for kids lunches. Note: These are really filling! Best served with a cold glass of your favourite milk.
Preheat oven to 350 F
Ingredients
1 - 19oz can of white beans drained and rinsed. (Ie: white navy beans, white kidney beans, chickpeas or lentils)
1/2 cup coconut oil (softened) or any cooking oil
1 cup packed brown sugar
1 large egg (or egg substitute: 2 Tbs ground flax seed mixed with 3 Tbs water)
1 tsp vanilla
2 cups of oats ( I use quick oats but large flake oats work too)
1 cup of whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup dark chocolate chunks (Any type of chocolate chips work - the chunks just add a nice texture)
1/2 cup any combination of nuts/seeds. (I like 1/4 cup green pumpkin seeds + 1/4 cup sunflower seeds)
1/2 cup dried cranberries (optional)
Directions:
Pulse drained beans in a food processor (or mash by hand in a large bowl). Add oil, brown sugar, egg and vanilla. Pulse and scrape down the sides until mixed.
Add oats, flour, baking powder, baking soda and salt. You can do all the mixing right in the food processor simply by pulsing and scraping down the sides.
By hand, stir in chocolate chips, nuts, seeds and cranberries (if using).
Drop onto a prepared baking sheet using large spoonfuls. You can flatten them if you want them more crispy or leave whole if you prefer them more like mini-muffins. I like to top each cookie with a chocolate chunk and a sprinkle of seeds.
Bake for 15-20 min at 350 degrees until golden brown around the edges. ENJOY!