Breakfast Cookies.

Something terrible happened. Something life changing.

I came to the realization that I can’t, everyday, eat cookies, pastries, cakes, and the likes for breakfast. Six days a week, fine, pastry and butter-filled heaven. But seven days a week? That’s just too much sugar for breakfast.

I know, I shed a couple tears too.

Ah the responsibilities of growing up. Limiting yourself to six pastries a week.

I making big adult strides as it turns out.

But since cookies and sweets for breakfast are really a phenomenal thing, the best thing perhaps to start off a day alongside a cup of coffee. And so I give you…fat-free(ish) cookies. What’s more, they’re made with beans.

Of course, they’re not totally fat free. Because even in my new adult state, I couldn’t bake up a batch of any kind of cookie without chocolate chips and an egg or two. Sorry, but that’s just a couple steps too far.

Absurd you say, bean cookies sound ridiculous. But here’s the thing, as far as a cookie-hybrid goes, as far as trying to eat a ‘healthy’ cookie instead of something loaded with, you know, butter, these are pretty darn good cookies. They’re studded with loads of chocolate, raisins, and walnuts and glossing over the fact they’re sans fat for the most part, they taste of everything an oatmeal cookie should be. Cinnamon, vanilla, the rustic texture of oats. They’re good cookies, especially warm and with a cup of coffee. True, they are not the full-fat cookies you love and crave, but they’re delicious as a healthier breakfast. What’s more, they’re good for you, as far as cookies go. Protein-filled with loads of flavor.

If eating beans hidden in my cookies means I can eat cookies for breakfast, that’s something I can get behind. Of course, I understand if this whole healthy episode has traumatized you, dear readers. Never fear, while I’m eating these healthy cookies at least a couple times a week, there are still those (couple) days a week when I’m eating full-fat, sugar drenched, and frosted things at well. As it turns out, I’m not quite ready to act like an adult at every breakfast.

Recipe on the following page.

Breakfast Cookies

Makes 18 

1 can of white beans, 15 oz.
1 cup dark brown sugar, packed
½ cup honey

½ teaspoon salt
1 teaspoon pure vanilla extract
2 teaspoons Vietnamese cinnamon
2 large eggs

1 ½ cups white flour
½ cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
2 cups quick cooking oats

1 medium Gala apple, washed and dried
1 cup raisins
1 cup chocolate chips
1 cup toasted walnuts, roughly chopped

1. Pour boil water over raisins in a bowl, and let sit while making the dough. Preheat oven to 350 degrees Fahrenheit.

2. Drain the beans and mash until smooth in a large mixing bowl. Stir in sugar and honey.

3. Add salt, vanilla, cinnamon and eggs to bean sugar mixture and mix until just combined. Add the flour, oats, and baking soda and powder and mix until just combined.

4. Peel and grate the apple. Mix into the dough.

5. Drain the raisins and mix into dough along with the chocolate chips and walnuts. Scoop rounded tablespoonfuls onto a cookie sheet and shape the cookies into cookie form as low-fat cookies don’t spread during baking. Bake each tray of cookies for 20 minutes and let cool slightly on tray before moving to a cooling rack. Best served warm, with coffee.

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