Toasted Pecan & Apricot Breakfast Cookies
3
Points®
Temps total: 30 min • Préparation: 10 min • Cuisson: 20 min • Portions: 16 • Difficulté: Facile
Cookies for breakfast? When they feature fiber-filled oats and pecans, absolutely. Mild-mannered white beans keep these cookies moist and pump up the protein without adding any distracting flavour. Applesauce, dried fruit, and a dash of maple syrup add just a hint of sweetness. Store these in an airtight container for up to 4 days or freeze for up to 1 month.
Ingrédients
Chopped pecans (unsalted, raw or dry roasted, no sugar added)
½ cup(s)
Canned cannellini beans
½ cup(s), rinsed and drained
Unsweetened applesauce
¼ cup(s)
Canola oil
5 tbsp(s)
Maple syrup
4 tsp(s)
Vanilla extract
1 tsp(s)
Quick cooking rolled oats
1 cup(s)
Baking powder
¼ tsp(s)
Ground cinnamon
½ tsp(s)
Table salt
⅛ tsp(s)
Dried apricot halves
½ cup(s), chopped
Instructions
1
Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment paper. Place pecans on a prepared baking sheet and bake until golden and toasted, about 5 minutes. Remove and cool.
2
In a mini food processor or blender, combine beans, applesauce, oil, syrup, and vanilla and process until smooth. Scrape into medium bowl.
3
Stir in oats, baking powder, cinnamon, and salt until well blended. Fold in apricots and pecans.
4
Using a mini cookie scoop, drop dough onto prepared baking sheets, spacing 2 inches apart. (If you don’t have a cookie scoop roll 2 tbsp mixture into balls.) Gently flatten rounds to ¼-inch thickness.
5
Bake until bottoms are golden brown, about 20 minutes, switching pans on racks halfway through. Cool 1 minute on pan then remove to wire racks to cool completely.
6
Serving size: 2 cookies
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