Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Breakfast Bean Cookies




Source of Recipe


WeightWatchers.ca recipes


List of Ingredients




2 cups rolled oats
1 cup flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp cinnamon
1/4 tsp salt
14 oz can can white kidney, navy and cannellini beans, rinsed and drained
1/4 cup margarine, softened
1 cup brown sugar
1 large egg
1 tsp vanilla
1/2 cup chocolate chips
1/2 cup raisins
1/4 cup chopped pecans
2 tbsp ground flax seed



Recipe



Preheat oven to 325 F. Place oats in the bowl of a food processor and pulse until smooth, scraping down the sides of the bowl. Add the flour, baking powder, baking soda, cinnamon, and salt and whiz until combined. Transfer to a large bowl.

Put the beans into the food processor and pulse until smooth, scraping down the sides of the bowl. Add butter and process until well blended. Add brown sugar, egg, and vanilla and pulse until smooth, scraping down the sides of the bowl.

Pour the bean mixture into the oat mixture and stir by hand until almost combined: add chocolate chips, raisins, nuts and flaxseed and stir just until blended.

Drop large spoonfuls of dough unto parchment lined baking sheet and shape each one a little with your hand (dampen hands first).

Bake for 14 to 16 minutes, until pale golden around the edges but still soft in the middle. Transfer to a wire rack to cool. Makes 3 dozen large cookies.