Breakfast Cookies

Hello!  I'm back with a quick recipe for you.  Three posts this week, I am on a roll!  A few weeks ago I shared a link on my facebook page to a breakfast cookie recipe on the blog Green Kitchen Stories.  (They make great food!) I made them shortly thereafter but never got around to sharing the recipe with you.  So here they are.  I made some adjustments  -  you can try my version here, or their version if you prefer.  They are a slighly sweet cookie, made with white beans!  If you are expecting a chocolate chip cookie with some healthy mix ins, this is not the cookie for you.  These are just barely sweet with more flavor from oatmeal, nuts and seeds than from sugar. I would eat a big one for breakfast and it actually kept me full until lunch!  I added the chocolate chips and pecans, and used dried cranberries instead of raisins.  I loved them. They are vegan and gluten free so anyone can enjoy them.  I remembered yesterday that I put some in the freezer and can't wait to get them out! 

Yesterday I decided I needed to go somewhere new to walk.  So after breakfast I drove over to McDowell Nature Preserve. It is about 20 minutes away so it was perfect for a nice morning walk. The preserve is 1125 acres of mostly forest along the banks of Lake Wiley. There are 8 miles of trails, camping sites, picnic acreas, fishing, and playgrounds.  I first looked around in the small Nature Center that had some pretty scary snakes in tanks as well as a few turtles.  Then I walked about 3  1/2 miles through the woods.  The trails are nicely marked but it is definitely more hiking than walking with lots of hills.  The ground was pretty muddy since we have had rain this week, and that also meant it was kind of buggy.  It was mostly empty  - I didn't see a single person while I walked.  Clearly no one had been on the trails as I walked through tons of spider webs that were across the paths!  It was a great morning.  I loved the area near the water.  I think Mom and I will take a picnic there one day. 

In other news, the outside kitty Smokey has discovered the inside kitties. I had two nights of howling as Smoke sat outside the window and fussed and Red sat on the inside. I don't think Smoke realizes that Red has a good 10 pounds on her! It was ugly!  I think they have settled down now….thank goodness! 

So that's it for now.   I hope you have a good weekend! 

Breakfast Cookies

by Catherine Craig

Prep Time: 10 minutes

Cook Time: 15 - 20 minutes

Ingredients (12 - 16 cookies)

  • 1 tablespoon chia seeds
  • 3 1⁄4 cups gluten-free rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon sea salt
  • 1 15 ounce can cooked white beans, such as navy or Great Northern
  • 1⁄ 4 cup coconut oil, melted
  • 1⁄ 4 cup pure maple syrup or raw honey
  • Grated zest of 1 organic orange (optional)
  • 1⁄ 4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1⁄ 3 cup dried cranberries
  • 1/3 cup chopped pecans
  • 1⁄ 4 cup pumpkin seeds
  • 1/3 cup dark chocolate chunks


Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.

Combine the chia seeds with 3 tablespoons water in a small bowl, and set aside for 15 minutes to gel.

Pulse 1 1⁄4 cups of the oats in a food processor until they resemble a very rough flour. Transfer the flour to a large mixing bowl and whisk in the remaining 2 cups oats, baking powder, baking soda, cinnamon, and salt.

Pulse the beans with the coconut oil in the food processor until the mixture is creamy. Add the maple syrup, optional orange zest, chia gel, applesauce, and vanilla extract, and pulse until smooth.

Pour the bean puree over the oats mixture and stir until everything starts to come together. Add the craisins, pecans, pumpkin seeds, and chocolate chips and stir to combine. The dough is very thick and seems like it won't hold together. Trust me, it will work!

Shape the dough into 12 equal balls, and then flatten each one into a patty shape. Transfer them to the prepared baking sheet. Bake for 15 to 18 minutes, until the bars are golden. Let cool completely before enjoying.

Alternately make small patties with a heaping tablespoon of dough. Cook about 10 minutes.

The bars can be stored in an airtight container at room temperature for 1 week, or in the freezer for up to 1 month.

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