Wholesome Oatmeal Breakfast Cookies

Ingredients

• 0.3 cup apple sauce unsweetened dry
• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 1 can navy beans rinsed drained (19oz/540ml)
• 0.5 cup cranberries dried
• 2 tablespoons flax seed meal 
• 1 cup brown sugar light packed (I used )
• 4 tablespoons butter soft
• 0.5 cup peanut butter chips 
• 2 cups cooking oats quick
• 1 pinch salt 
• 2 teaspoons vanilla extract 
• 0.5 cup walnuts chopped
• 1 cup pastry flour whole wheat

Equipment

• food processor
• bowl
• baking sheet
• baking paper
• oven
• mixing bowl
• wire rack
• spatula

Directions

1. Preheat the oven to 350F for 15 minutes. Line 2 cookie sheets with parchment paper.Pulse the oats in a food processor until it resembles coarse flour. To this also add the whole wheat flour, baking powder, baking soda, cinnamon and salt and process until combined.
2. Transfer this mix to a large mixing bowl.
3. Put the drained and rinsed beans in the food processor and pulse until smoothly pureed. You may add 2-3 tablespoons of water to make it easier.
4. Add the butter/margarine and process until well blended.Now add the brown sugar, applesauce and vanilla and pulse until smooth, scraping down the sides of the bowl.
5. Pour the bean mixture into the oat mixture and stir using a spatula.
6. Add the peanut butter chips/chocolate chips, raisins/dried cranberries, nuts and flax seed meal and stir until blended.Drop by large spoonfuls of dough onto the prepared cookie sheets. Flatten each one a little with your hand. Have a bowl of water nearby to dampen your palms, so that flattening the cookies will be easy.
7. Bake for 14-16 minutes, until pale around the edges but still soft in the middle. The cookies baked in a dark coated cookie sheet started browning after 14 minutes itself but the pale coated cookie sheet was done after 16 minutes.
8. Place the the cookie sheets on individual wire racks.
9. Let it cool for 5 minutes.
10. Transfer the cookies to the cooling rack after that.