Lentil Cookies


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 egg

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


  1. Preheat oven to 375F. Grease a cookie sheet or use parchment paper.
  2. Cook lentils for 35 minutes in boiling water. Strain and crush with a fork.
  3. 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.
  4. 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,


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