These Nutty Bean Breakfast Cookies are a delightful and nutritious way to start your day, combining wholesome ingredients with a touch of sweetness.
Preheat your oven to 325°F (165°C).
Preheating ensures even baking from the start.
Place the rolled oats in a food processor and pulse until they resemble coarse flour.
Processing the oats helps create a smoother cookie texture.
In a large bowl, combine the oat flour, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt.
Mixing the dry ingredients thoroughly ensures even distribution of leavening agents.
Puree the cooked white kidney beans in the food processor until smooth.
Ensure the beans are well-pureed to avoid chunks in the cookies.
Add the unsalted butter, light brown sugar, large egg, and pure vanilla to the pureed beans and blend until smooth.
Scrape down the sides of the processor to ensure all ingredients are well incorporated.
Pour the wet mixture into the dry ingredients and stir until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the semi-sweet chocolate chips, raisins, dried cranberries, chopped walnuts, chopped pecans, and ground flax seeds.
Gently fold to evenly distribute the mix-ins without overmixing.
Drop large spoonfuls of dough onto a greased baking sheet and flatten slightly with your hand.
Use a cookie scoop for uniform sizes.
Bake in the preheated oven for 14-16 minutes, or until the edges are golden brown.
Rotate the baking sheet halfway through for even baking.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Cooling on the sheet helps the cookies set before transferring.
