Lentil Cookies
"Good Eats!"
photo by danlynclark
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Yields:
-
4 1/2 dozen
- Serves:
- 54
ingredients
- 9 1⁄2 ounces whole wheat pastry flour (about 2 cups)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄2 teaspoon ground allspice
- 8 ounces sugar (about 1 cup)
- 6 ounces unsalted butter, room temperature (about 3/4 cup)
- 1 egg
- 2 teaspoons vanilla extract
- 4 ounces lentils, sorted and rinsed (about 2/3 cup)
- 2 cups water
- 1 cup dried fruit
- 1 cup rolled oats
- 1 cup unsweetened dried shredded coconut
directions
- In a small pot over medium heat, combine the lentils and the water.
- Bring to a simmer, cover, and simmer for 30 to 40 minutes, or until lentils are tender.
- Remove from the heat and puree. If using immediately, let cool. The puree may be stored in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months.
- Preheat the oven to 375 degrees F.
- In a medium bowl, combine the flour, baking powder, salt, cinnamon and allspice.
- In the bowl of a stand-mixer with a whisk attachment, cream together the sugar and butter on medium speed.
- Add the egg and mix until just incorporated.
- Add the vanilla and lentil puree and mix until combined.
- Add the flour mixture and blend on low speed until just combined.
- Remove the bowl from the mixer and stir in the oats, dried fruit and coconut.
- Form the dough into balls about 2 teaspoons in size and place on a baking sheet with parchment paper, leaving about 1-inch of room in between.
- Bake for 15 to 17 minutes, or until an internal temperature of 195 degrees F is reached on an instant-read thermometer.
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Reviews
-
Yum!! I love these! The ingredients don't list the oats or dried fruit. I added 1 cup of raisins and 1 cup of rolled oats. I also added a handful of flaxseed. And because I knew it would get my husband to eat them, I added 1 cup chocolate chips. -
I did not feel comfortable giving a star rating to these cookies because I changed the recipe so much. I sill loved them and so did my husband and friends!!! I didn't have the whole wheat pastry flour on hand the day that I decided to make them, so I tried a blend of 1/2 all purpose and 1/2 whole wheat flours. I had tagged these cookies in the "Healthy Choices" game, so I substituted the butter with 3/4 cup of applesauce and used a brown sugar/"splenda" blend as my sweetener. Because of my ingredient changes and because I do not own a standing mixer; I also slightly altered my technical approach by using a food processor to puree the lentils then adding all the other ingredients in. When I removed the dough mixture from the mixing bowel, I was a bit confused about line 10 in the instructions - not quite sure of what or how much oats or dried fruit were intended to be added. I ended up choosing 1/2 cup of steel oats, and 1/2 cup of a package type of mixed fruit bits. I had initially been drawn to the recipe because of the idea of a bean type cookie or cake, and at this point I also decided to add some of the whole lentils I had left as well (approx. 1/2 cup). I followed all of "ellie3763's" other instructions - her suggested spices/additives, the 2 teaspoon sized drops on parchment paper and only slightly adjusted backing time to a bit less. I enjoyed the "earthy" texture this lentil, oat and coconut combination added to the treat. My cookies were a bit more like tiny sweet biscuits (or tasty cakes as we call them in my home) and they were gobbled up in no time!!! I will definitely make these again probably with my own changes but I would also try them with the butter and pastry flour (maybe no steel cut oats and whole lentils). I assume that way they would be crisper and more delicate. Either way - "earthy" or "delicate" they are a lovely lentil treat!! Thank you ellie3763 for a clever, different recipe!!! *****+ -
Nice!!! I had no idea what to expect when I made these. But the recipe really intrigued me and I'm so glad I tried it. I halved the recipe and had to make a couple substitutions. I was out of ww pastry flour so I used 1/2 ww flour and 1/2 AP flour and used sweetened coconut as well as about a 1/4 cup of chocolate chips. These smelled crazy good while baking. They taste healthy in a good way, like a breakfast cookie. Can't wait to have one with coffee in the morning. Thanks for sharing this recipe, I'll be making these again. -
These were fantastic! I used regular green lentils and they pureed nicely. I also used dried cherries and left out the coconut. I love the texture and flavor of these cookies and will definitely be making them a regular in my recipe rotation!!
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These were very good; I love to find a healthy cookie that tastes great! I'll make one recommendation--use green lentils, not french lentils. I used french and they didn't puree up as I'm sure green lentils would, so I had lots of whole lentils in my cookies. They tasted fine that way, but I didn't share them with anyone because of it.
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Tweaks
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I did not feel comfortable giving a star rating to these cookies because I changed the recipe so much. I sill loved them and so did my husband and friends!!! I didn't have the whole wheat pastry flour on hand the day that I decided to make them, so I tried a blend of 1/2 all purpose and 1/2 whole wheat flours. I had tagged these cookies in the "Healthy Choices" game, so I substituted the butter with 3/4 cup of applesauce and used a brown sugar/"splenda" blend as my sweetener. Because of my ingredient changes and because I do not own a standing mixer; I also slightly altered my technical approach by using a food processor to puree the lentils then adding all the other ingredients in. When I removed the dough mixture from the mixing bowel, I was a bit confused about line 10 in the instructions - not quite sure of what or how much oats or dried fruit were intended to be added. I ended up choosing 1/2 cup of steel oats, and 1/2 cup of a package type of mixed fruit bits. I had initially been drawn to the recipe because of the idea of a bean type cookie or cake, and at this point I also decided to add some of the whole lentils I had left as well (approx. 1/2 cup). I followed all of "ellie3763's" other instructions - her suggested spices/additives, the 2 teaspoon sized drops on parchment paper and only slightly adjusted backing time to a bit less. I enjoyed the "earthy" texture this lentil, oat and coconut combination added to the treat. My cookies were a bit more like tiny sweet biscuits (or tasty cakes as we call them in my home) and they were gobbled up in no time!!! I will definitely make these again probably with my own changes but I would also try them with the butter and pastry flour (maybe no steel cut oats and whole lentils). I assume that way they would be crisper and more delicate. Either way - "earthy" or "delicate" they are a lovely lentil treat!! Thank you ellie3763 for a clever, different recipe!!! *****+
