Food Storage Friday: Breakfast Cookies

Using your food storage at dinner time is great and all, but if you were to be living off your food storage, I certainly hope that you would be eating more than once a day. You need to plan for breakfast and lunch as well. So let's do a few breakfast recipes, shall we?
Today's recipe comes from my very own mom. The smell of these cookies brings back memories. My mom used to make a big batch of these, freeze them and send a few with me on field trips. And they're certainly healthier than many other quick breakfast options. (The original recipe calls for 1 cup of Crisco, and although the characters in The Help raved about it's greatness, I find the stuff revolting. They still taste great with mashed beans and applesauce instead.)

Breakfast Cookies

Food Storage Ingredients

1 cup extra crunchy peanut butter
3/4 cup cooked and mashed white beans

3/4 cup sugar

3/4 cup firmly packed brown sugar

1/2 cup all-purpose flour

1/2 cup wheat flour

1/2 cup oat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 3/4 cups oats

1 cup raisins

1/3 cup dried grated carrot
3/4 cup dried apple pieces (broken up)

1/4 cup flaked coconut
1 tsp vanilla
1/4 cup apple sauce

(1/4 cup apple juice)
(1/4 cup water)

Fresh ingredients

(grated carrot and apple if you don't have the dried variety)
 2 eggs

1.If using dried carrots and apples put in a bowl with apple juice and water. Heat oven 350 degrees. 2. Mix peanut butter, bean puree, apple sauce, vanilla, and sugars with eggs. 3 Mix powder ingredients and gradually add to wet. 4. Mix in apples, carrots, raisins and coconut. 5. Bake 9-11 minutes or until brown around the edges.

They taste even better than they look.

 A few notes:  When I made this I added an extra 1/4 cup of apple juice to the apples and carrots because I put my raisins in the mix and they were really hard. The original recipe calls for only all-purpose white flour. I used the different kinds of flour to make it healthier, but if you don't want to bother, that's cool. The original also called for fresh carrots and apples. I used dried because I had them and it meant that I didn't have to grate anything and I hate using my grater. For the mashed beans I previously took a can of cooked white beans, rinsed them, mashed them, measured them into 1/4 cup blocks, and froze them in some Tupperware. It made things a lot quicker. I was inspired by this recipe.  I promise that you can't taste the beans. But if you would rather use Crisco instead of mashed beans, go ahead ;).