| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 30 min |
| Cook: | 1 hr 10 min |
| Yield: | 4 1/2 dozen |
Ingredients
- 9 1/2 ounces whole-wheat pastry flour, approximately 2 cups*
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 8 ounces sugar, approximately 1 cup
- 6 ounces unsalted butter, room temperature, approximately 3/4 cup
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/2 cups lentil puree, recipe follows
- 3 1/2 ounces rolled oats, approximately 1 cup
- 4 ounces dried fruit, approximately 1 cup
- 2 1/4 ounces unsweetened dried shredded coconut, approximately 1 cup
- 4 ounces lentils, approximately 2/3 cup, picked over and rinsed
- 2 cups water
Instructions
- *Cook’s Note: If desired, a quarter of the whole-wheat flour can be substituted with lentil flour for a denser, stronger flavored cookie
- Preheat the oven to 375 degrees F.
- In a medium bowl, combine the flour, baking powder, salt, cinnamon and allspice.
- In the bowl of a stand-mixer with a whisk attachment, cream together the sugar and butter on medium speed. Add the egg and mix until just incorporated. Add the vanilla and lentil puree and mix until combined. Add the flour mixture and blend on low speed until just combined. Remove the bowl from the mixer and stir in the oats, dried fruit and coconut.
- Form the dough into balls about 2 teaspoons in size and place on a baking sheet with parchment paper, leaving about 1-inch of room in between. Bake for 15 to 17 minutes, or until an internal temperature of 195 degrees F is reached on an instant-read thermometer.
- In a small pot over medium heat, combine the lentils and the water. Bring to a simmer, cover, and simmer for 30 to 40 minutes, or until lentils are tender. Remove from the heat and puree. If using immediately, let cool. The puree may be stored in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months.
- Yield: 1 1/2 cups lentil puree
Nutrition Facts
| Serving Size | 1 of 54 servings |
| Calories | 84 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 2 g |
| Cholesterol | 10 mg |
| Sodium | 53 mg |
Reviews
Maybe delicious. I dunno cuz who wants to bother with such an involved recipe. With ingredients I have to go out to get.
Made it once per recipe. Cookies were good, very cakey, but 6 ounces of butter for a ‘healthy’ cookie is a lot. I made it again but tweaked it a bit to reduce overall calories & increase overall ‘good for you’ factor.
Reduce sugar to 6 oz (170g) and substitute 1/2c. unsweetened applesauce and 1/4c almond butter for all of the butter. I skipped the dried fruit and pushed a dark chocolate piece into the middle of each cookie. Using a 2tsp disher, this made 80 cookies at 50 cal/cookie with 1.3 g each of fiber and protein.
Reduce sugar to 6 oz (170g) and substitute 1/2c. unsweetened applesauce and 1/4c almond butter for all of the butter. I skipped the dried fruit and pushed a dark chocolate piece into the middle of each cookie. Using a 2tsp disher, this made 80 cookies at 50 cal/cookie with 1.3 g each of fiber and protein.
Made these last night and they tasted very nice. Like a mellow spice cookie. This afternoon I drzzled them with chocolate and that took them right over the top. Very good for something healthy.
These cookies are pretty much my new favorite now. I used dried chopped dates as the fruit and it turned out really well.
These cookies were amazing for a healthier cookie. I used sweetened coconut, since I couldn’t find unsweetened, and I think I will reduce the sugar if I make it again with sweetened coconut. My only suggestion is to add some nuts to it to give them a crunch. I may even make this recipe again (and try to reduce the fat and sugar some to keep with me at work for a mid-day snack. Great recipe!
These are AWESOME. I used regular wheat flour and sweetened coconut because that’s what I had but it didn’t seem to hurt them at all. We’ve already gone through a dozen! The perfect amount of sweet and very filling!
First, prefer the measuring of weight vs volume, easier and more accurate. Second, very good, worth the trouble of preparing lentil puree. Very light and not too sweet, so maybe that’s why I keep eating them. Used dried cranberry, almonds, and chopped dried mango. Good for on-the-go snacks for sure.
I changed the recipe to make it a little more healthy.I substituted real butter with smart balance margarine and a half cup of the flour with a half cup of ground walnuts.I used raisins for the dried fruit because they are high in iron content.white whole wheat flour is also a lot easier to work with than regular whole wheat.these cookies make a great on the go breakfast.
Loved this recipe! Gave it to a bunch of college students without telling them what they were they devoured them. When wee told them the recipe (someone asked for it they couldn’t believe it. We substituted chocolate chips for the dried fruit and coconut. We did learn that the smell of the lentils cooking can empty the house.
With this being a healthy cookie, I gave it a 5-star rating; it’s about as good as a healthy cookie can taste.
I used 1 cup of dried mango and 1 cup of hand chopped almonds. I only had sweetened coconut. I didn’t alter the amount of sugar to compensate and the recipe still came out great.