I was watching Spice Goddess and caught the episode where Bal makes Lentil Cookies. I tried out the recipe and converted it to vegan, which was very simple to do. You won’t taste the lentils at all but I would warn that these are very hearty cookies. They would be great as treats for hiking!
The only thing I would change is next time I would shop down the pumpkin seeds, I left them whole and texture wise it would have matched the almonds better if I had done that.
The cookies are a bit labor/time intensive due to cooking the lentils, but you can do that a day earlier if need be!
- 1 cup dry lentils (see below)
- 2 sticks Earth Balance buttery stick
- 1 cup packed dark brown sugar
- 1 Tbsp flaxseed meal
- 3 Tbsp cool water
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 cup old-fashioned oats
- 1 cup finely chopped raw almonds
- 1 cup raw pumpkin seeds
- 1 cup semi-sweet chocolate chips
Spread the lentils on a cookie sheet and pick over, looking for any shriveled ones or field debris. Rinse well in a mesh strainer, add to a tall saucepan and cover with plenty of cold water, bring to a boil and then let boil for about 35 minutes. Drain gently into a mesh strainer and set aside to cool a bit.
Preheat the oven to 375°.
In a small bowl stir the flaxseed meal and water together, set aside for 5 minutes.
In a stand mixer bowl add the buttery stick and brown sugar, beat until smooth, add in the cooled lentils, flax and vanilla and beat until mostly smooth.
Add the flour and baking soda, beat in. Then add the oats, almonds, pumpkin seeds and chocolate chips and beat in quickly.
Use a large disher to drop cookies onto parchment paper lined cookie sheets. Bake for 15-20 minutes (mine took 18 minutes) till the cookies are golden on top, although they will still be soft on top (but not wet looking). Let cool for a few minutes and the transfer to a cooling rack.
Makes around 30 cookies (I got 31 to be exact).