Manage Mornings Better with Make-Ahead Healthy Breakfasts
- Author: Ivy Larson
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- 1 can (15-ounces garbanzo beans, rinsed and drained)
- 1/4 cup unsweetened applesauce
- 2 tablespoons hemp milk or almond milk
- 1 tablespoon pure vanilla extract
- 1 organic egg (I prefer to use organic eggs raised on pasture, such as Vital Farms)
- 6 tablespoons organic (extra-virgin coconut oil)
- 1 1/2 cups whole wheat flour (I prefer Isis Biodynamic brand flour)
- 1/2 teaspoon baking soda
- 1/4 teaspoon unrefined sea salt
- 1/2 cup coconut palm sugar
- 3/4 cup raisins
- 1/2 cup chopped raw walnuts
- Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.
- In a food processor add the garbanzo beans, applesauce, hemp (or almond) milk, vanilla, egg and coconut oil. Process until smooth and creamy.
- Transfer the mixture to a large mixing bowl. Add in the flour, baking soda, salt and coconut palm sugar. Use a spatula to mix the ingredients together. Stir in the raisins and walnuts.
- With a 2-ounce ice cream scoop, drop the dough onto the prepared baking sheet, spacing each scoop about 1-inch apart. Bake until the cookies are golden brown, about 10 to 12 minutes. Remove from oven and cool on baking sheets for 1 to 2 minutes before transferring the cookies to a wire rack to cool completely.
