“Adapted from Michael Smith, these cookies are everything you love in a chocolate chipper, with a nutty hint from both coconut oil and pureed lentils, not to mention less sugar thanks to organic xylitol.”
READY IN:
25mins
SERVES:
48
YIELD:
48 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat your oven to 375°F and line baking sheets with parchment or SilPat.
  2. Cream together the shortening, coconut oil, sugar and xylitol.
  3. Add the egg replacer, vanilla and lentil puree, beating in thoroughly.
  4. Add the dry ingredients (except chips) and mix to combine - do not beat, but there should be no visible flour.
  5. Fold in the chocolate chips.
  6. Drop tablespoons of dough 1-2” apart.
  7. Bake 9-10 minutes. Cool on the sheet.

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