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  • {Recipe Redux} Chickpea, Almond Butter, Apple and Oat Breakfast Cookies

    Monday, September 21, 2015

    Chickpea Almond Butter Apple and Oat breakfast cookies
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    Do you cook big batches of your favorite meals and freeze them? If so, you’re my hero! This is something I often vow to start doing and, for reasons that I am not entirely sure of, I just never get around to it. This month’s Recipe Redux challenge was all about freezer-ready meals–procrastination ends here.

    I pondered the direction to take this challenge. Some of my favorite go-to meals immediately came to mind (turkey chili, curried chicken pot pie, and Thai-inspired lettuce wraps). Instead, I went with breakfast. Mainly because this is the meal a lot of people often eat-on-the-run, which means sometimes grabbing things that aren’t always the healthiest choices (I’m looking at you large caramel latte and muffin as big as a newborn baby’s head).

    The inspiration for this recipe comes from two things–my penchant for Udi’s Gluten Free frozen muffin tops and an amazingly moist, rich, and decadent black bean chocolate cupcake.

    Beans are showing up in the most unexpected places

    While a muffin top is not the worst on-the-go breakfast choice, by mid-morning, I often find myself scrounging through the cupboards or in between the seats of my car looking for a snack. My hunch is that this is largely due to the fact that there is no protein and very little fiber in those (yummy) little rounds. Enter those black bean chocolate cupcakes I had at my friend Melissa’s house last Thanksgiving. If she never told any of us there were black beans in them, we would have never guessed.

    There are so many reasons to add more beans to our lives. They are a healthy, inexpensive and filling high-protein alternative to meat and are amazingly versatile.

    Plus…cookies for breakfast…what’s not to love! 

    Chickpea almond butter apple and oat breakfast cookies

    I toyed with lots of versions of these cookies, but with the very welcomed fall nip in the air, the combination of apples, spices and oats were the obvious choice. I’ve enjoyed one for breakfast for the last few days and have found them to be the perfect companion to a steaming cup of black tea. They are just sweet enough and full of warming fall spice and the perfect chew. While the beans are well disguised, if you’re not a fan of chickpeas, (or you’re one of those people who can always find the healthy slight of hand in any recipe), you may sense a mildly bean-y flavor. Like a lot of baking challenges, I’m pretty sure this can be overcome with chocolate chips. So, feel free to add a handful to the recipe if you have a food detective in the family.

    This one is a veritable who’s who of MVP ingredients–oats, beans, almond butter, and raisins. If you’re a regular reader of this blog, you’ll notice the addition of coconut sugar, which is my go-to sweetener in most of the baking I do these days. It’s purported to have an edge over a lot of the more traditional sweeteners, largely due to the presence of nutrients and it’s low ranking on the glycemic index. But, don’t start putting it in everything  just yet–it’s still sugar! You’ll also notice that I included one of the latest trends in vegan baking—chickpea brine (also knows as aquafaba) as egg substitute. If you’re OK with eggs,  go ahead and substitute one egg for the 3 TBSP. of chickpea brine.

    This recipe will make 12 large cookies. One of my favorite cookie and muffin baking tricks is to use a cookie scoop. These little gadgets are a surefire way to create equal-sized cookies and muffins and keeps the process quick and efficient. If you don’t have one, a 1/4 cup dry measuring cup should do the trick.

    On freezing these cookies: wrap each individually and place in an air-tight freezer bag or covered container. Remove from freezer at least 20 minutes before serving, or pop in the toaster oven for a couple of minutes. They will keep in the refrigerator for up to 5 days.

    I would LOVE to hear from you! Let me know what you think and how you tweak these to make them your own.

    Chickpea, Apple, Almond Butter and oat breakfast cookies

    {Recipe Redux} Chickpea, Almond Butter, Apple and Oat Breakfast Cookies

    servings: 12 large cookies | time: about 60 minutes (prep and baking time)

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    ingredients:

    1/2 cup natural almond butter

    3 TBSP. chickpea brine

    1 cup coconut sugar

    1 tsp. vanilla

    3 TBSP. almond milk

    2 TBSP. virgin coconut oil, melted

    1 cup grated apple (about 1 medium apple, peeled)

    1 1/2 cups chickpeas, rinsed and mashed

    3 TBSP. coconut flour

    1 1/2 cup gluten free old fashioned oats

    1 tsp. baking soda

    2 tsp. cinnamon

    1 tsp. allspice

    1/2 tsp. cardamom

    1/2 tsp. ginger

    1 cup raisins

    1/2 cup chopped walnuts

     

    directions:

    Preheat oven to 350 degrees. Lightly spray a large cookie sheet with non-stick spray (or use a silpat)

    1. Drain the chickpeas–keeping 3 TBSP. of the brine. Rinse the chickpeas well, mash and set aside
    2. In the bowl of a stand mixer,  combine the almond butter, chickpea brine, coconut sugar, vanilla, almond milk, and coconut oil. Using the paddle attachment, beat on low speed until all of the ingredients are well combined. Add the grated apple and beat on low until the apple is well incorporated
    3. Add all of the remaining ingredients and beat on low until well incorporated, scraping the sides of the bowl as needed
    4. Using a size 16 cookie scoop (about 1/4 cup capacity), scoop even-sized portions of cookies onto cookie sheet, spacing about 2 inches apart
    5. Gently press the cookies down from the center with the back of a tablespoon (don’t press them too thin, you want them to be about 3-inches in diameter)
    6. Bake at 350 degrees for 18-20 minutes until deep golden brown around the edges
    7. Gently remove from pan and transfer to a cooling rack.

    Cookies will keep in the refrigerator for 3 days or in the freezer for up to 3 months. If you are going to freeze them, wrap each individually then place in a large airtight container. when you’re ready to eat them, plan on allowing about about 20 minutes to defrost (or pop them in the toaster oven for a couple of minutes)

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    comments:

    8 responses to “{Recipe Redux} Chickpea, Almond Butter, Apple and Oat Breakfast Cookies”

    1. I’m glad I’m not the only one that did a sweet recipe for this month’s challenge! I love all the ingredients you used in this recipe and I’m even more inspired to experiment with chickpea brine now!

      • @Faith—I really did go back and forth on whether to do a savory/dinner or sweet/breakfast recipe. The breakfast cookie just couldn’t be denied! 🙂 (and chickpea brine is kind of miraculous as an egg substitute…I’ve even made meringue with it. Crazy!! (though it’s REALLY tricky)).

    2. Jenny D says:

      Oh how I love aquafaba! And cookies in the freezer that I can call breakfast! Can’t wait to try this recipe :-).

    3. Always so good to have on hand and in the freezer!!

    4. rachel says:

      i love how these use aquafaba! they look amazing 🙂

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