Chocolate Breakfast Cookies

Posted by Hiba on Mar 14, 2014 in Recipes & Food

Cookies for breakfast? Why not, as long as they are a good source of protein, healthy fats and sustainable energy. Not something that can be said of most cookies that come in a package! So here is a recipe for making your own breakfast cookies which take just 5 minutes, one bowl and no mixer or blender to prepare.

These Chocolate Breakfast Cookies are a great choice when you are on the go – on a business trip, needing to catch an early flight or just want a snack to take with you that nourishes both your body and soul.

Instead of the traditional flour, sugar and butter, these cookies use mashed white beans to add consistency and sweetness. You have to try them to believe they can actually taste this good! The combination of whole grain oats and white beans means they are a complete protein while the tahini, coconut oil and cacao add healthy fats. Both protein and healthy fats are essential to balance blood sugar levels, so you have stable energy all morning.

I used very little maple syrup in this recipe, but feel free to add a little more if you need a sweeter taste!

Ingredients:

Makes about 16 medium cookies

1.5 cups whole grain oats

1.5 cups white beans (1 can rinsed)

2-3 tbsp pure maple syrup

2 big tbsp cacao or 4-5 tbsp sugar-free Ovomaltine

2 tbsp tahini

2 tbsp coconut oil, melted

a pinch of salt

Method:

Preheat the oven to 18o degrees Celsius.

Mash beans in a bowl until the consistency is smooth. Add the oats, salt, cacao, tahini and mix. You can use a food processor or just mix by hand.

Melt the coconut oil if solid on medium heat until it is liquid. Add to the bowl and mix everything with your hands until the batter is uniform.

Form cookies on a lined baking tray and put in the oven for 15-20 minutes.

Take them out and leave them to cool on a rack.