Breakfast Bean Cookies
Start your day with a wholesome twist by indulging in these protein-packed Breakfast Bean Cookies—soft, chewy bites of goodness that blend nutrition with incredible flavor. Made with nutrient-rich canned white beans, hearty rolled oats, and creamy peanut butter, these cookies are naturally sweetened with honey (or maple syrup for a vegan-friendly option) and infused with aromatic cinnamon and vanilla. Perfect for busy mornings or as a snack on-the-go, each cookie comes together quickly in just 15 minutes of prep time. Add a splash of indulgence with optional dark chocolate chips, or keep them simple and satisfying. These gluten-free, refined sugar-free cookies are a delightful way to power up your mornings while staying healthy. Plus, they store beautifully for meal prep, making them a breakfast staple you’ll want on repeat!
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Recipe Information
Ingredients
- 1 cup Canned white beans (e.g., cannellini or great northern)
- 1 cup Rolled oats
- 0.5 cup Peanut butter (or any nut/seed butter)
- 0.25 cup Honey (or maple syrup for vegan option)
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.5 cup Dark chocolate chips (optional)
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Drain and rinse the canned white beans thoroughly under cold water to remove excess salt, then pat them dry with paper towels.
Add the white beans, rolled oats, peanut butter, honey, vanilla extract, baking powder, ground cinnamon, and salt to a food processor. Blend until the mixture is smooth and well combined, pausing as needed to scrape down the sides.
If using, fold in the dark chocolate chips by hand with a spatula until evenly distributed.
With a spoon or cookie scoop, drop tablespoon-sized mounds of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of the spoon, as they will not spread much during baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They can also be frozen for longer storage.
Nutrition Facts
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.2 g | 134% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2295 mg | 100% | |
| Total Carbohydrate | 186.7 g | 68% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 63.7 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2326 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
