These yummy cookies have a surprise ingredient – lentils! Trust me, your family will love them (the lentils can be our little secret)! – Courtesy of Bal Arneson, Spice Goddess.
1 cup cooked mixed lentils, pureed or crushed with a fork
1 cup butter (can use olive oil or coconut oil)
1 cup organic brown sugar
1 cup whole wheat flour (I substitute this for spelt flour)
1 tsp baking soda
1 tsp vanilla
1 cup quick rolled oats
1 cup slivered almonds
1 cup pumpkin seeds
1 cup chocolate chips
- Preheat oven to 375F. Grease a cookie sheet or use parchment paper.
- Cook lentils for 35 minutes in boiling water. Strain and crush with a fork.
- Cream lentils, butter and sugar together and then add the egg and blend. Add flour, baking soda, vanilla, oats, almonds, pumpkin seeds and chocolate chips. Mix well.
- Drop by spoonfuls on the baking sheet and flatten. Bake for 13 to 18 minutes and allow to cool on a baking rack.
These cookies are a delicious treat! I especially love them when they are fresh out of the oven, and the chocolate is all gooey.
Yours in good health,