This Is This Week

Black Bean Breakfast Cookies?

This week, I was feeling brave and decided to attempt to create a new recipe.

I had been thinking about ways to make a breakfast cookie that provides a more balanced start to the day.

Many breakfast cookies I have tried in the past use oats, banana, and nut butters as the base. There are countless variations using different add-ins and measurements, but those are the basic ingredients I have used in the past.

This week, I decided to try adding what might seem like a strange ingredient: beans.

Recently, I’ve been digging black bean brownie hummus and chocolate chip “cookie dough” dip made from chickpeas.

These healthier alternatives have been satisfying my sweet cravings in a more satisfying way.

After watching a YouTube video in which a woman blended chickpeas with bananas and soymilk to make a baked oatmeal, I figured I could do the same thing for a breakfast cookie!

Here’s what I came up with:

Black Bean Breakfast Cookies

Ingredients:

  • 15 oz black beans, drained and rinsed
  • 2 bananas
  • 1 tbsp vanilla extract
  • 1/2 cup cocoa powder
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup
  • 1/2 cup unsweetened plant milk (I used soy)
  • 2 cups oat flour (make your own in a blender by blitzing oats in a blender until they look like flour)
  • 1 cup rolled oats
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup unsweetened shredded coconut, optional
  • 1/2 cup pecans, chopped (optional)
  • 1/2 cup chocolate chips (your choice – I used dark) (optional)

Directions:

  1. In a blender, blend the black beans, bananas, vanilla, cocoa powder, brown sugar, syrup, and milk until smooth and fully incorporated
  2. In a separate bowl, combine the dry ingredients (oats, oat flour, salt, and baking soda).
  3. Pour the blended mixture into the dry ingredients and mix until mostly combined.
  4. Add in up to 1 1/2 cups add-ins of your choice. I haven’t tried the recipe without any add-ins, but you could substitute alternative ingredients or try omitting them for a less sweet treat.
  5. Stir together, then scoop onto a parchment lined baking sheet. I used a large cookie scoop and made 12 cookies.
  6. Bake at 350 degrees Farhenheit for about 20 minutes until fully set.
  7. Cool completely before enjoying!

Let me know what you think. I’ll definitely be experimenting with a chickpea version soon!

Sarah

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