Best 5 Breakfast Bean Cookies Recipes

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Are you looking for a delightful and nutritious way to start your day? If so, then you should consider trying breakfast bean cookies. These delicious treats are not only packed with flavor, but they are also a great source of protein, fiber, and essential vitamins and minerals. With their simple ingredients and easy-to-follow instructions, these cookies are the perfect way to add some variety to your breakfast routine. Plus, they are a great way to sneak in some extra vegetables and beans into your diet. So, if you are looking for a tasty and healthy way to start your day, read on to find the perfect recipe for breakfast bean cookies.

Check out the recipes below so you can choose the best recipe for yourself!

BREAKFAST BEAN COOKIES



Breakfast Bean Cookies image

Breakfast Bean Cookies

Provided by Julie

Categories     beans

Number Of Ingredients 15

2 cups oats (quick or old-fashioned, not instant)
1 cup all-purpose flour, or half all-purpose, half whole wheat
1 tsp. baking soda
1/4 tsp. cinnamon (optional)
1/4 tsp. salt
1 - 19 oz. (540 mL) can white kidney or navy beans, rinsed and drained
1/4 cup butter, softened
1 cup packed brown sugar
1 large egg
1 tsp. vanilla
1/2 cup chocolate chips, the darker the better
1/2 cup raisins, dried cranberries, chopped dried apricots, or a combination of dried fruits
1/4-1/2 cup chopped walnuts or pecans
1/4-1/2 cup green pumpkin seeds or sunflower seeds (optional)
2 Tbsp. ground flaxseed (optional)

Steps:

  • Preheat oven to 350° F.
  • Place the oats in the bowl of a food processor and pulse until it resembles coarse flour. Add the flour, baking soda, cinnamon and salt and process until combined. Transfer to a large bowl.
  • Put the beans into the food processor and pulse along with the butter, brown sugar, egg and vanilla 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 the chocolate chips, raisins, nuts, seeds and flaxseed and stir just until blended.
  • Drop large spoonfuls of dough onto a cookie sheet that has been sprayed with non-stick spray, and flatten each one a little with your hand. (I find this works best if I dampen my hands first.) Bake for 14-16 minutes, until pale golden around the edges but still soft in the middle. Transfer to a wire rack to cool.
  • Makes 2 dozen cookies.

Nutrition Facts :

BREAKFAST SANDWICH COOKIES



Breakfast Sandwich Cookies image

Provided by Valerie Bertinelli

Time 50m

Yield 18 cookies

Number Of Ingredients 13

1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for serving
4 ounces cream cheese, at room temperature
1 large egg
2 cups all-purpose flour
1 tablespoon dried chives
1 1/2 teaspoons baking powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, plus more for garnishing
1 cup grated white Cheddar
1/2 cup chopped cooked bacon
Your favorite jam for serving, optional

Steps:

  • Preheat the oven to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
  • Add the butter and cream cheese to a large bowl, using a hand mixer, beat on medium-high speed until light and fluffy, about 30 seconds. Scrape down the bowl and add the egg and beat again until combined.
  • In a separate medium bowl, add the flour, chives, baking powder, garlic powder, onion powder, salt and pepper. Add the flour mixture to the butter mixture and beat to combine. Fold the cheese and bacon in by hand.
  • Spoon a 2 tablespoon sized ball onto the prepared baking sheet and gently press to slightly flatten. Sprinkle on a pinch of pepper. Repeat with the remaining dough.
  • Bake until lightly golden, about 25 minutes. Serve with room temperature butter and jam if desired.

BACON BREAKFAST COOKIES



Bacon Breakfast Cookies image

I tried this breakfast cookie recipe when I was a 4-H leader. Chock-full of bacon, cornflakes and raisins, they're a handy breakfast on the go. -Louise Gangwish, Shelton, Nebraska

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 25m

Yield 2 dozen.

Number Of Ingredients 8

1/2 cup butter, softened
3/4 cup sugar
1 large egg
1 cup all-purpose flour
1/4 teaspoon baking soda
10 bacon strips, cooked and crumbled
2 cups cornflakes
1/2 cup raisins

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. Combine flour and baking soda; gradually add to creamed mixture. Stir in bacon, cornflakes and raisins. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Store in the refrigerator.

Nutrition Facts : Calories 225 calories, Fat 11g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 228mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

GOURMET'S VANILLA BEAN COOKIES



Gourmet's Vanilla Bean Cookies image

I posted this in response to a request. The original version of this recipe came from Gourmet magazine. Plan ahead - the dough needs to chill at least 4 hours before slicing and baking. Save your empty vanilla bean pods after using in this recipe - if you stick the used pods into an airtight container of granulated sugar for at least a week, the sugar will become vanilla sugar for use in other recipes.

Provided by HeatherFeather

Categories     Dessert

Time 5h10m

Yield 36 serving(s)

Number Of Ingredients 9

6 tablespoons unsalted butter, softened
2 tablespoons vegetable shortening, chilled
1 cup granulated sugar, divided,approximately
2 whole vanilla beans
1 large egg
1 teaspoon real vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Steps:

  • Cream together the butter, chilled shortening, and 3/4 cup of the sugar until light and fluffy.
  • With a sharp knife halve vanilla beans lengthwise, then scrape the seeds directly into the butter mixture, mixing to combine.
  • Beat in egg and vanilla extract until combined well.
  • Sift together flour, baking powder, and salt; add to butter mixture and mix until just combined.
  • Set a large sheet of waxed paper on a flat surface.
  • Set dough onto the waxed paper and form dough into a 10x2" log.
  • Roll up dough log in wax paper, seal ends with rubber bands, and chill until firm, at least 4 hours and up to 3 days (stick wrapped log into a plastic ziptop baggie to keep from drying out).
  • Preheat oven to 375 degrees F.
  • Pour remaining 1/4 cup sugar onto a shallow platter.
  • Remove wax paper and roll dough log in sugar (not all sugar will stick).
  • Cut dough into rounds,1/4" thick.
  • Dip the cut sides of each cookie round into the remaining sugar on platter (add a little extra sugar if you need more).
  • Arrange cookies 1/2" apart on ungreased cookie sheets and bake one batch at a time in the middle of your oven 10-12 minutes, or until edges are a very pale golden brown.
  • Remove baked cookies to wire racks to cool.

3-INGREDIENT BREAKFAST COOKIES RECIPE BY TASTY



3-ingredient Breakfast Cookies Recipe by Tasty image

Here's what you need: oats, bananas

Provided by Pierce Abernathy

Categories     Snacks

Time 30m

Yield 8 cookies

Number Of Ingredients 2

1 cup oats
2 bananas

Steps:

  • Preheat oven to 350˚F (180˚C).
  • In a large mixing bowl combine the oats and banana and mash banana and mix until well incorporated.
  • Add additional ingredients should you desire.
  • Bake for 12 minutes.
  • Enjoy!

Nutrition Facts : Calories 102 calories, Carbohydrate 21 grams, Fat 1 gram, Fiber 2 grams, Protein 2 grams, Sugar 4 grams

Tips:

  • Choose the Right Beans: Use dried beans for a more robust flavor and texture. If using canned beans, rinse and drain them thoroughly before using.
  • Soak the Beans: Soaking the beans overnight or for at least 8 hours helps to soften them and reduce cooking time. If you're short on time, you can quick-soak the beans by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
  • Cook the Beans Properly: Cook the beans according to the package instructions or until they are tender but not mushy. Overcooked beans will become too soft and fall apart in the cookies.
  • Use a Food Processor: A food processor makes it easy to grind the beans into a fine powder. You can also use a blender, but be sure to blend the beans in small batches so that they are evenly ground.
  • Add Sweeteners and Spices: Feel free to adjust the amount of sweeteners and spices in the cookies to suit your taste. You can also add other ingredients such as nuts, dried fruits, or chocolate chips.
  • Don't Overmix the Dough: Overmixing the dough will make the cookies tough. Mix the dough just until the ingredients are combined.
  • Bake the Cookies Properly: Bake the cookies at the temperature and for the time specified in the recipe. Overbaking the cookies will make them dry and crumbly.

Conclusion:

Breakfast bean cookies are a delicious and nutritious way to start your day. They are packed with protein, fiber, and essential vitamins and minerals. These cookies are also a great way to use up leftover beans. With a little planning, you can make breakfast bean cookies in no time. So next time you're looking for a quick and healthy breakfast option, give breakfast bean cookies a try.

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