Easy (and healthy) breakfast cookies that make for a protein-filled breakfast to take camping, or hiking!
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Ingredients
1 tbsp chia seeds
2 tbsp water
3 1/4 cups gluten-free rolled oats
1 tsp baking powder
2 tsp ground cinnamon
15 ounce can navy beans
1/4 cup coconut oil, melted
1/4 cup Community Naturals maple syrup
zest of one lemon
1/4 cup unsweetened applesauce
1 tsp vanilla extract
1/2 cup mixed dried fruit (raisins, chopped apricots, banana chips, apples)
1/4 cup pumpkin seeds
Servings10
Prep Time
20 minutes
Cook Time
18 minutes
Total Time
38 minutes
How to Make It
Preheat oven to 350°F and prepare a cookie sheet with parchment paper.
Mix the chia seeds with 2 tbsp of water in a small bowl and set aside for 10 minutes.
Pulse half of the oats in a food processor to make rough flour. Mix the oat flour with the remaining whole oats, baking powder, baking soda, and cinnamon.
In the food processor, puree the navy beans with the melted coconut oil until creamy. Add maple syrup, orange zest, chia seed gel, applesauce and vanilla extract to the bean mixture in the food processor and blend to combine. Pour bean mixture into oat mixture and stir until combined.
Add dried fruit and pumpkin seeds. It may be easier to use your hands to get everything mixed together.
Make 10 cookies by forming balls of dough in your hand and flattening them on the parchment paper lined cookie sheet. Bake for 15-18 minutes.
