Wholesome Oatmeal Breakfast Cookies

Oatmeal Breakfast Cookies

I found this recipe for wholesome breakfast cookies in the book One Smart Cookie by Julie Van Rosendaal. I have made a couple of changes to make it even more healthy and was floored by the taste. I really can’t believe that healthy can taste so good. So if you have kids who drive you crazy without having breakfast, then this recipe is for you. These breakfast cookies are packed with proteins, fiber, vitamins and minerals and low in fat too. What better way to start a day than this? With a glass of milk or orange juice it’s sure to fill up even adults.

Wholesome Oatmeal Breakfast Cookies Recipe
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Prep time: 15 Mins
Cook time: 16 Mins
Yields: 24 Cookies
Wholesome Oatmeal Breakfast CookiesVery healthy, tasty and egg free breakfast cookies using quick cooking oats, navy beans, walnuts and cranberries.
Ingredients:
  • 2 cups Quick Cooking Oats
  • 1 cup Whole Wheat Pastry Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • a pinch Cinnamon (optional)
  • a pinch Salt
  • 1 can (19oz/540ml) Navy Beans, rinsed and drained
  • 4 tablespoons Soft Tub Margarine
  • 1 cup Brown Sugar, packed (I used light)
  • 1/4 cup Unsweetened Applesauce, measured in a dry measuring cup
  • 2 teaspoons Vanilla Extract
  • 1/2 cup Peanut Butter Chips
  • 1/2 cup Dried Cranberries
  • 1/2 cup Chopped Walnuts
  • 2 tablespoons Flax Seed Meal
Procedure:
  1. Preheat the oven to 350F for 15 minutes. Line 2 cookie sheets with parchment paper.
  2. Pulse the oats in a food processor until it resembles coarse flour. To this also add the whole wheat flour, baking powder, baking soda, cinnamon and salt and process until combined. Transfer this mix to a large mixing bowl.
  3. Put the drained and rinsed beans in the food processor and pulse until smoothly pureed. You may add 2-3 tablespoons of water to make it easier. Add the butter/margarine and process until well blended.
  4. Now add the brown sugar, applesauce and vanilla and pulse until smooth, scraping down the sides of the bowl.
  5. Pour the bean mixture into the oat mixture and stir using a spatula. Add the peanut butter chips/chocolate chips, raisins/dried cranberries, nuts and flax seed meal and stir until blended.
  6. Drop by large spoonfuls of dough onto the prepared cookie sheets. Flatten each one a little with your hand. Have a bowl of water nearby to dampen your palms, so that flattening the cookies will be easy.
  7. Bake for 14-16 minutes, until pale around the edges but still soft in the middle. The cookies baked in a dark coated cookie sheet started browning after 14 minutes itself but the pale coated cookie sheet was done after 16 minutes.
  8. Place the the cookie sheets on individual wire racks. Let it cool for 5 minutes. Transfer the cookies to the cooling rack after that.
Taste:
  1. These cookies tasted very much like the Fiber One Cereal breakfast cookies I have baked earlier. These are very soft cookies, more like a muffin. The presence of whole grain flours like whole wheat pastry flour and oat flour did not affect the taste at all. You cannot detect the navy beans too. It’s not very sweet also. If “healthy” tastes so good, I’m ready to eat healthy always. My son takes it to school as a treat after having his lunch and he likes it so much.
My Notes:
  1. You can use all purpose flour instead of whole wheat pastry flour, white beans instead of navy beans, butter or margarine, chocolate chips instead of peanut butter chips, raisins, pecans instead of walnuts.
  2. For chocolate flavored cookies use 1/2 cup of unsweetened cocoa powder instead of the flour.
  3. Updated: I stored these cookies in a cookie jar over the counter and it became very soft. This is okay if you are going to consume it within 2-3 days. The longer it stays on the counter the softer it gets. Recently I borrowed Moosewood Restaurant Low Fat Favorites from the library and found a tip for storing low-fat cookies. It says that the best way to store low-fat cookies is in layers separated by wax paper or plastic wrap in an airtight container in the freezer. Defrost at room temperature for about 20 minutes before serving. But I think storing in the refrigerator should be fine because it gives instant gratification.

These breakfast cookies go to my Wholegrain Baking Event – Oats hosted by me.


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26 Responses to “Wholesome Oatmeal Breakfast Cookies”

  1. Priya says:

    Beans in cookies, definitely very innovative..looks marvellous and delicious Madhu..

    Thanks Priya.

  2. Sweatha says:

    Great looking cookies Madhu.Have heard of beans in brownies,but cookies is new to me.Truly Fibrous they look.Healthy can be tasty as well.I think we can also try other beans like chickpeas also this way.Its just my assumption.Hope you had a HAPPY & SAFE DIWALI

    I too was surprised with the addition of beans and wanted to try it. It came out very well. Yes we could use any beans.

  3. deepa says:

    hi

    i would like to know what can i use instead of peanut butter chip and chocolate chip, is there any other option.. is it ok to use flax seed with blueberry… thanks madhu

    Hi Deepa you can use chopped nuts instead of the choc/pb chips. If you mean dried blueberries, you can definitely use it. The cookies are very soft already so adding fresh fruits would make it very soggy.

  4. Sonu says:

    Beans in cookies? It’s new to me. Madhuram, I have old-fashioned rolled oats…can I use in it? Your cookie sound very fibrous and healthy. :)

    You can use it Sonu.

  5. nags says:

    we get very similar cookies in a bakery called cedele here. they are very wholesome and i love them for breakfast!

  6. Parita says:

    Beans in cookies is new me too, good to know they tasted great :-)

  7. Vipul Gandhi says:

    Dear Madhuram,
    I have no words to express my feelings of gratitude for your wonderful and a very useful site. I stay in India and some ingredients used in your recipes are not available. for e. g. whole wheat pastry flour, Navy beans etc .I will be highly obliged if you give us options for such things.

    Vipul, thank you very much for your kind words of appreciation. You can use maida (all purpose flour) itself instead of whole wheat pastry flour. That’s what was mentioned in the original recipe. I used whole wheat pastry flour to make it even more healthy. Another substitution for whole wheat pastry flour is using equal portions of all purpose flour and whole wheat flour. So in the recipe it will be 1/2 cup each. You could use any cooked legumes. That is not going to affect the taste of the cookies. So well cooked and blended chickpeas should also be fine. But if you use rajma or lentils the color of the cookies will change, so use 1/2 cup cocoa powder instead of flour and you won’t notice that too.

  8. Shalini says:

    Hello,

    I was browsing for vegetarian and eggless recipes, and I happened to check your blog. You have a wonderful blog. I love baking, but dont know how to start. Can you just help me telling which is best bakeware. I am inspired by your eggless cakes and information on vegetarian facts.
    Thanks
    Shalini

    Thank you very much Shalini. I too felt lost initially, but the more you bake the more mistakes you make and you tend to learn. So don’t worry. When I started, I got the book Baking for Dummies. It was very helpful. They have listed everything from basics (how to choose bakeware, different types of flours, fats etc.) to recipes. Reg. bakeware, initially I would suggest you to get non stick ones. In stores like Walmart, you can find a starter set with a couple of cookie sheets, muffin tin, bread loaf pan, cake pan etc. That’s what I got. Get a light coating non stick bakeware. The dark ones tend to brown the baked goods quickly. This will be a problem for beginners, when you are experimenting with oven temperature/baking time etc. The best ones would be aluminum pans and sheets but it’s expensive. So you reserve that for later. Hope this helps.

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