Lentil Cookies

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I really wanted to love these cookies, but honestly can't say I even like them very much. They came out like little pieces of bread, the color is extremely un-appealing drab military green and the flavor lacking. I don't like very sweet cookies, but these had too little sugar even for me (they also didn't spread, so maybe the proportions are off. The texture is like a dry stale muffin... I would not recommend. My husband is not picky at all and he only ate one, and trust me that has never happened before. Sorry Alton, this one is just not a winner ;(

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The cookies are delicious!! Who would have guessed?
My kids couldn't have enough.
I toasted the coconut before adding them to the recipe also I used chocolate chip instead of the cramberries.
Great cookies!!!

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This came out surprisingly tasty despite a main ingredient of, "um, lentils?' The coconut added a nice flavor and next time I would think about toasting it before adding it into the batter. I also imagine this recipe will be great for using up leftover dried fruits and nuts. As an added bonus, my two year old likes them enough to ask for one but not enough to eat through a stack.

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I know I know when I tell my friends I made Lentil cookies their face looked like disgust. But trying to increase our fiber and protein I was intrigued. Y-U-M. No one would have ever known these were Lentils!! I put dried cranberries and chocolate chips instead and they turned out yummy and great. I will bake them again for sure. Go Alton!

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I loved these muffin-like cookies. I found that you can also use canola oil instead of butter (use the same amount of canola that the recipe asks for butter for a more healthy alternative.

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The kids come home pretty wiped-out from school, so they need to eat something to power them through homework time. This seems to do the trick. I wish, however, that Food Network would start posting nutritional info (fat, calories, etc. on its recipes so that I could submit this one for school snack consideration.

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These cookies seem to be delicious, healthy and easy to make. If you excuse me, my lentils are on the stove and they are almost ready and I have to go. Tks

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The recipe is very good as written. I have made some modifications to adjust for my dietary needs (diabetic/low fat and these variations provide for almost as good a cookie.

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Wow these taste great and are very healthy. Who would have thought you could make a cookie out of lentils. We figured out the calorie count without coconut they are 97 cal per cookie for 40 in a batch a little larger than noted here about 50. The kids love them too.

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I have to say that I am one of the guilty that always alters recipes yet for the most part I followed this one pretty close, although I have embarrasingly admit to Alton that I have not yet purchased a scale to weigh my ingredients. At any rate, I found the flavor great. The texture is exactly that of what a lentil is. I always had a hard time with people comparing veggie burgers to meat burgers and then saying that they are just not the same thing. Well duh. So for that I think these are great. I made them the original recipe then froze the rest of the dough and made the rest later and ended up baking them like a biscotti. . . WOW that is the way to eat them (well both ways I guess. I also added dried blueberries and raisins.