Photo: Lentil Cookies Recipe
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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By apacey_11556271
Nashville, TN
on October 15, 2011
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First, prefer the measuring of weight vs volume, easier and more accurate. Second, very good, worth the trouble of preparing lentil puree. Very light and not too sweet, so maybe that's why I keep eating them. Used dried cranberry, almonds, and chopped dried mango. Good for on-the-go snacks for sure.
By Vickiemadsen
on July 25, 2011
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I changed the recipe to make it a little more healthy.I substituted real butter with smart balance margarine and a half cup of the flour with a half cup of ground walnuts.I used raisins for the dried fruit because they are high in iron content.white whole wheat flour is also a lot easier to work with than regular whole wheat.these cookies make a great on the go breakfast.
By CabriAster
on June 25, 2011
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Loved this recipe! Gave it to a bunch of college students without telling them what they were they devoured them. When wee told them the recipe (someone asked for it they couldn't believe it. We substituted chocolate chips for the dried fruit and coconut. We did learn that the smell of the lentils cooking can empty the house.
Read all 39 reviews