Lentil Cookies

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Picture of Lentil Cookies Recipe Photo: Lentil Cookies Recipe
Rated 4 stars out of 5
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Total Time:
1 hr 40 min
Prep
30 min
Cook
1 hr 10 min
Yield:
4 1/2 dozen
Level:
Easy
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Ingredients

  • 9 1/2 ounces whole-wheat pastry flour, approximately 2 cups*
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 8 ounces sugar, approximately 1 cup
  • 6 ounces unsalted butter, room temperature, approximately 3/4 cup
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cups lentil puree, recipe follows
  • 3 1/2 ounces rolled oats, approximately 1 cup
  • 4 ounces dried fruit, approximately 1 cup
  • 2 1/4 ounces unsweetened dried shredded coconut, approximately 1 cup

Directions

*Cook's Note: If desired, a quarter of the whole-wheat flour can be substituted with lentil flour for a denser, stronger flavored cookie

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.

Lentil Puree:

  • 4 ounces lentils, approximately 2/3 cup, picked over and rinsed
  • 2 cups water

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.

Yield: 1 1/2 cups lentil puree

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Newest Ratings and Reviews

Read all 43 reviews

  • on April 18, 2013

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    Made these last night and they tasted very nice. Like a mellow spice cookie. This afternoon I drzzled them with chocolate and that took them right over the top. Very good for something healthy.

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  • on February 19, 2013

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    These cookies are pretty much my new favorite now. I used dried chopped dates as the fruit and it turned out really well.

    people found this review Helpful.
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  • on December 25, 2012

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    These cookies were amazing for a healthier cookie. I used sweetened coconut, since I couldn't find unsweetened, and I think I will reduce the sugar if I make it again with sweetened coconut. My only suggestion is to add some nuts to it to give them a crunch. I may even make this recipe again (and try to reduce the fat and sugar some to keep with me at work for a mid-day snack. Great recipe!

    people found this review Helpful.
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