Chocolate Chip Lentil Cookies

"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."
 
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photo by YummySmellsca photo by YummySmellsca
photo by YummySmellsca
Ready In:
25mins
Ingredients:
14
Yields:
48 cookies
Serves:
48
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ingredients

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directions

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

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RECIPE SUBMITTED BY

<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p> 9408826"
 
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