Manage Mornings Better with Make-Ahead Healthy Breakfasts
Try this Manage Mornings Better with Make-Ahead Healthy Breakfasts recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1/2 teaspoon baking soda
- 1/4 cup unsweetened applesauce
- 3/4 cup raisins
- 1 tablespoon pure vanilla extract
- 1/2 cup coconut palm sugar
- 1/4 teaspoon unrefined sea salt
- 1 can (15-ounces) garbanzo beans rinsed and drained
- 2 tablespoons hemp milk or almond milk
- 1 organic egg (i prefer to use organic eggs raised o such as vital farms)
- 6 tablespoons organic extra-virgin coconut oil
- 1 1/2 cups whole wheat flour (i prefer isis biodynamic brand
- 1/2 cup chopped raw walnuts
- Carbohydrate 8.87682917383881 g
- Cholesterol 20.3354166666667 mg
- Fat 7.72480500004138 g
- Fiber 0.437479173118565 g
- Protein 0.406261250268911 g
- Saturated Fat 4.8650495833386 g
- Serving Size 1 1 cookie (26g)
- Sodium 55.8105416678173 mg
- Sugar 8.43935000072024 g
- Trans Fat 0.573666750028142 g
- Calories 104 calories
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, and egg. 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.
