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Honey Almond Breakfast Cookies (Pinto Bean Cookies)

June 9, 2010
Honey Almond Breakfast Cookies

Honey Almond Breakfast Cookies - with Raisins or Chocolate Chips

In my house we have 4 different types of Cheerios.  Not kidding.

Here is the range of my children’s Cheerio preference: (from most loved to lesser loved)

  1. Honey Nut Cheerios
  2. Plain Cheerios
  3. Fruity Cheerios
  4. Chocolate Cheerios (hard to believe they’re not into the chocolate ones!)

Having loads of Cheerios in the pantry is the inspiration for these breakfast cookies.  What’s that? Cookies for breakfast? Sure, why not. And throw 2 dark chocolate chips on top of each one, just to get the kids into the novelty.

This recipe calls for almond butter.  It’s like peanut butter, only made with almonds.

Ooops – I messed up a little.  I forgot to add the pumpkin as I was baking.  They turned out a bit dry as a result.  Just add the pumpkin and you should be good to go. If not – well…then I need to work on this one!

Honey Almond Breakfast Cookies (Pinto Bean Cookies)

Recipe by Striving Bean
(inspired by
Cheerios Jumbo Breakfast Cookies)

Makes around 32 cookies
(refrigerate or wrap and freeze leftovers)

Ingredients

  • 1 cup pinto beans (low-sodium, rinsed and drained)
  • 1 cup canned pumpkin
  • 3 cups Cheerios
  • ¾ cup (0.75 cup)  honey
  • 2 Tablespoons butter (softened)
  • 1/3 cup (0.66 cup) almond butter (no sugar added)
  • 1/2 cup (0.5 cup) milk or soy milk
  • 1 1/2 (1.5) Tablespoons vanilla
  • 1 1/4 cups (1.25 cups) whole wheat pastry flour
  • 1/2 (0.5) cup whole almonds (then crush)
  • 1/2 teaspoon baking soda
  • 3/4 cup (0.75 cup) raisins – optional
  • Dark chocolate chips (for topping) – optional

Directions

  1. Preheat oven to 375 F
  2. Grease cookie sheets or line with parchement paper
  3. Puree beans with milk and pumpkin
  4. In a bowl, cream honey, butter, almond butter, and vanilla.  Add to bean mixture and puree again
  5. Combine dry ingredients in a large bowl
  6. Add wet mixture to dry mixture
  7. Stir in crushed almonds
  8. Stir in raisins
  9. Gently stir in cereal
  10. Drop by spoon onto greased cookie sheet.
  11. Optional – top each cookie with 2 dark chocolate chips
  12. Bake at 375 degrees for 10 – 12 minutes or until golden brown.
  13. Allow to cool on sheet a few minutes
  14. Transfer to rack to cool entirely

Our family weighs in:

  • Daughter liked them the night before.  She said they were “just OK” in the morning.
  • Son really liked them the night before.  Then hated them in the morning!  Too dry…
  • Husband liked the taste, thought the texture of the Cheerios was strange (!)
  • I liked them – however, too dry.  The pumpkin should help.   Maybe add eggs too?

OK – it’s not perfection.  Feel free to amend this recipe.  I’ll keep working on it.

What do you think about cookies for breakfast?

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5 Comments leave one →
  1. June 10, 2010 3:46 pm

    Pinto beans in cookies? I’m too intrigued to not give these a try. What a unique recipe!

  2. July 2, 2010 1:37 pm

    I like your blog! and how you write your families reactions. This recipe reminds me of the cookies I saw at the grocery store, chocolate chili cookies. I was intrigued by the combination.

  3. July 2, 2010 3:17 pm

    Thanks Mags & Elisa! I’m so glad you stopped by. 🙂

  4. dana permalink
    August 9, 2010 2:59 pm

    I just ate chocolate chip cookies made with pinto beans, molasses, flour, pure cane syrup, dark chocolate, dried cherries and cranberries and oatmeal.

    I am getting the exact recipe soon. They were delicious and very moist.

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