Lentil Cookies

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I tried these because of all of the high ratings, they were blah. Dry, just what u would expect lentil cookies to be. I had high hopes, a healthy cookie, but atlast these will not be made again.

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I'm a remedial cook at best, and can usually watch Food Network without feeling compelled to actually try any recipes. But these just called to me. Determined to follow AB's directions, I got out the food scale (my husband's a chemist--he had to show me how to use it and mixed away. Yummy! After I baked the first batch I measured out some chocolate chips (one handful and some crushed pecans. These are wonderful! I may try cooking again some day!

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My husband hates to eat anything healthy. I made this recipe with chocolate chips - and "forgot" to tell my husband that the cookies were "lentil cookies". I told him they were chocolate chip oatmeal cookies. Haha. He LOVED them. They were very soft and moist, with amazing flavor.

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Very good, in fact. And good for you!

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I am always looking for a healthy cookie recipe. This one is great, you wouldn't even know there were lentils in it unless you were told.

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I really liked these cookies, as I knew I would. I enjoyed them more the next day than I did right from the oven. I made them with choc. chips instead of raisins.

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I had seen just a portion of the "Good Eats" episode that featured Alton's lentil salad, so I had no idea what other recipes he had demonstrated on that show. I went to Foodnetwork.com looking for the lentil salad recipe, when up popped this recipe for lentil cookies. Since we're all trying to eat healthier at home, I figured, why not? Boy, am I glad I did. This recipe uses nearly 50% less sugar than my old "healthy cookie" stand-by, the oatmeal cookie, without sacrificing any flavor. Thanks, Alton!

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I have never cooked with lentils before but trust Alton Brown's recipes. The lentil puree doesn't smell or look appetizing but these cookies are delicious. You'll never bake oatmeal raisin cookies again.

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I liked these cookies as a light, healthy snack or breakfast cookie. They're not the thing if you're looking for something decadent (though they'd come close with a cream cheese frosting!! One note: red lentils cook up MUCH faster than green, and probably lend a more appealing color to the final product. Also, no need to use parchment paper. They came off an ungreased cookie sheet perfectly easily.

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AWESOME, AWESOME, AWESOME!! These cookies are my new favorites! They aren't overly sweet like many American cookies. In the small town I currently live in, I can't get whole wheat pastry flour, so I substituted equal parts of cake and all purpose flours... and made sure nto to over mix it. I also used raw sugar and raisins, though dried cranberries (as AB used, dried pineapple, and/or dried mango would rock as well. YUMMY YUMMY YUMMY!!