Breakfastbeancookies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
• In a large bowl, stir together the brown sugar, oats, flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and pour in the canola oil, prune puree, water, egg whites and vanilla. Mix until well blended. Stir in the raisins, walnuts and apricots. Scoop cookies using an ice cream scoop, or roll into golf ball sized balls. Place cookies 2 inches apart onto the prepared cookie sheets and flatten to 1/2 tall with wet hands. These cookies do not flatten very much while baking.
• In the preheated oven, bake 8 minutes for chewy cookies 10 to 12 minutes for dry cookies. Cookies will not get crisp. Remove from cookie sheets to cool on wire racks.

Steps:

• Place rack in center of oven and preheat oven to 350 degrees F.
• Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

Steps:

• Preheat oven to 350˚F (180˚C).
• In a large mixing bowl combine the oats and banana and mash banana and mix until well incorporated.
• Add additional ingredients should you desire.
• Bake for 12 minutes.
• Enjoy!

Steps:

• Preheat oven to 325°F.
• Mix all ingredients together.
• Drop by 1/4 cup measuring cup or large ice cream scoop on a baking sheet, about 2 inches apart.
• Flatten to 1/2-inch tall with DAMP hands.
• The cookies do not flatten much while baking.
• Oven temperature is 350*.
• Bake 8 minutes for chewy cookies, 10 minutes for dry cookies (chewy is best!).
• Cool.
• *I use 4 or 5 boxes of pureed baby prunes.

Steps:

• Preheat oven to 325°F.
• Place oats in the bowl of a food processor and pulse until it resembles coarse flour. Add flour, baking powder, baking soda, cinnamon & salt & process until combined. Transfer to a large bowl.
• Put beans in food processor & pulse until roughly pureed. Add butter & process until well blended. Add brown sugar, egg & vanilla & pulse until smooth, scraping down the sides of the bowl.
• Poor bean mixture into oat mix & stir by hand until almost combined; add chocolate chip, raisins, nut & flaxseed & stir until just blended.
• Drop large spoonfuls of dough onto a cookie sheet that has been sprayed with non-stick spray, & flatten each one a little with hand.
• Bake 14-16 minute.
• Makes 2 dozen. Each cookie contains 138 calories & 3.5 grams fat.

Steps:

• Position a rack in the center of the oven and preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
• If using a flax "eggs," in a clean coffee or spice grinder, process the flaxseeds to a fine powder. In a small bowl, whisk together the flax powder and water. Set aside to thicken for 10 minutes, whisking occasionally; it should be thick and viscous and the consistency of a beaten egg.
• In the bowl of a food processor fitted with the steel blade, process 3/4 cup of the oats to a flour (a few tweedy bits here and there, without any whole oats in the mix, are fine). Transfer the oat flour to a large bowl. To the bowl, add the remaining oats, coconut, cinnamon, baking powder, salt, and baking soda. Whisk to blend.
• In the food processor, combine the date paste, oil, maple syrup, and vanilla extract. Add the flax "egg" (or whole egg, if using) to the processor and blend until slightly aerated, 1 full minute.
• Scrape the wet ingredients into the bowl with the dry ingredients and stir until the dough is evenly moistened. Fold in the dried fruit. Let the dough rest for 10 minutes.
• Using a standard ice cream scoop, drop 9 quarter cupfuls of the dough onto the prepared baking sheet, spacing them evenly. Use your fingertips to flatten each cookie to a 1/2-inch thickness-the cookies will not spread much during baking. Bake until golden, about 30 minutes. You'll know they're done when their fragrance fills the kitchen, and the cookies are set enough that you can lift one off the sheet to make sure the bottom is a deep golden color, though the centers will still be soft.
• Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 3 days.

Steps:

• In a bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine flour, baking soda and salt; add to creamed mixture and mix well. Stir in oats and wheat germ. Fold in cheese and bacon. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350° for 15-17 minutes or until light brown.