lentil cookies

by melanie on September 1, 2011

Post image for lentil cookies

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.

A link to this post has been shared on Cybele Pascal’s Allergy Friendly FridayWellness Weekend, and Slightly Indulgent Tuesdays.

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.

Options:

- 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…

{ 9 comments… read them below or add one }

Ricki September 4, 2011 at 6:38 pm

These sound just great to me! I’ve been on a “legumes in my sweets” kick lately, so I don’t think lentils in cookies is going too far, at all! Great recipe. I hope you’ll consider adding it to my Wellness Weekend event as well–I think it would be perfect. :)

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Ricki September 4, 2011 at 8:32 pm

Thanks so much for linking up! I don’t see the link to the event in your post . . . did I miss it? :)

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Veggie V! @Veggie V's Vegan Adventure September 6, 2011 at 7:37 pm

Is there anything else I could sub for the sugar? Trying to cut down on sugars – even unrefined ones. I haven’t really experimented with stevia yet, but I suppose that would work…any other ideas? TIA!

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melanie September 6, 2011 at 10:39 pm

Tia – if using Stevia you need to make up the bulk of the palm sugar somehow; I have heard recently of Stevia product that contain some kind of starch as a bulking agent – I have no experience with either of these. Here’s a link to a post at Gluten Free Goddess and her sugar-free journey – it might give you some ideas.

http://glutenfreegoddess.blogspot.com/2006/09/sugar-blues.html

My personal opinion is sugar alternatives work better in more cakey items such as muffins, quick breads, cakes or even brownies. The texture of drop cookies requires some sugar.

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Richa@HobbyandMore September 7, 2011 at 3:07 am

oh wow.. lentils in a cookies.. i wonder if u can taste them at all.. i have to try these!

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melanie September 9, 2011 at 5:56 pm

Everyone who has so far tasted these cookies, both the whole wheat and gluten-free versions (a total of about 15 people) – agree that the presence of the lentils leave no flavor traces. Fiber for free!

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fobesq September 25, 2012 at 1:07 am

I made these cookies using Spice Goddess’s recipe. They were delicious. I prefer to make them healthier eliminating the fats and sugars. I’m going to try stevia.

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fobesq October 21, 2012 at 11:38 pm

Where does it call for flax gel in the recipe? (at the bottom it says one egg can be substituted for the flax gel). Did you mean flax meal?

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melanie October 22, 2012 at 6:04 am

the flax meal / coconut milk mixture (first 2 ingredients) are what I am calling ‘flax gel’.

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