Do you think lentils in cookies is going too far? Well, I assure you that no one will ever know you’ve got lentils in your cookies. And, we all know how healthy lentils are, so why not try it – at least once. The original idea for this came from the Spice Goddess on the Cooking Channel. I have veganized the recipe, swapped out half the fat for almond butter and made a few other changes.
If you just can’t get the idea of lentils and cookies in the same space, try these with the same amount of cooked cereal – such as oatmeal or quinoa.
These cookies are very yummy and chock-a-block full of healthy stuff. They are not overly sweet and you could probably get away with even less sugar, if you are so inclined.
For a gluten-free version, just substitute 1 cup of you favorite g-free flour mix for the whole wheat pastry flour – really its just that easy. (or make your own – see my page on how to do it)
Note: these cookies are best on the day baked.
2 tablespoons golden flax meal
3 tablespoons coconut milk
1 cup of cooked lentils (I used brown lentils)
1/2 cup almond butter
1/2 cup coconut oil
1 cup coconut palm sugar (or brown sugar)
1 teaspoon vanilla
1 cup whole wheat pastry flour (or gluten-free flour mix)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 cup rolled oats
1 cup silvered almonds
1 cup pumpkin seeds
1 cup chocolate chips
Preheat oven to 375 degrees and line a baking sheet with parchment paper.
Mix together flax meal and coconut milk in a small dish and set aside.
In a large bowl, mash the cooked lentils with a potato masher. Add almond butter and coconut oil and mix together with a hand-held mixer. (Note: if its a cold day, let the jar of coconut oil heat gently in a saucepan with about 1 inch of gently simmering water. If the temperature in your kitchen is 70 degree or above, the coconut oil will be soft enough to measure out as is.) Add sugar, vanilla and the flaxmeal / coconut milk mixture – mix to incorporate completely.
In a small bowl, whisk flour, baking powder, baking soda, and salt. Dump the dry ingredients into the wet mixture in the large bowl and mix with a wooden spoon. The batter will be somewhat stiff. Add rolled oats, almonds, pumpkin seeds, and chocolate chips and mix.
Drop onto prepared baking sheet with a large spoon so that you have cookies about the sized of golf balls. The cookies should be about 1 inch apart – depending on the solidity of the coconut oil they may spread a bit or not at all. With moistened fingers, flatten each cookie so that the top is flat.
Bake in the preheated oven for 15 – 18 minutes, until the bottoms of your cookies are golden brown. If you cook two trays of these cookies at once – be sure to rotate the trays and switch top to bottom half way thru the cooking time. Let your cookies sit a few minutes on the baking tray before removing to a wire rack.
Makes 25 – 30 cookies, depending on the size.
- substitute butter or earth balance buttery stick for coconut oil
- substitute any nut butter for the almond butter
- 1 egg can be substituted for the flax gel
- substitute quinoa flakes for the rolled oats
- use walnuts, or any other nut for the almonds
- instead of the pumpkin seeds, try dried fruit such as cranberries, cherries…