Best 5 Lentil Cookies Recipes
Lentil cookies are a delicious and nutritious snack that can be enjoyed by people of all ages. Lentils are a good source of dietary fiber, protein, and iron, making them a healthy alternative to traditional cookies. They also have a slightly nutty flavor that pairs well with sweet and savory ingredients. Whether you are looking for a quick and easy snack or a healthy dessert, lentil cookies are a great option. This article provides a collection of the best lentil cookie recipes from around the world, so you can find the perfect one to suit your taste and dietary needs.
Check out the recipes below so you can choose the best recipe for yourself!
LENTIL COOKIES
Steps:
- *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
LENTIL COOKIES
Make and share this Lentil Cookies recipe from Food.com.
Provided by ellie3763
Categories Drop Cookies
Time 1h30m
Yield 4 1/2 dozen, 54 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- 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.
BAL'S LENTIL COOKIES
Provided by Food Network
Categories dessert
Time 1h30m
Yield 24 cookies (or 12 large)
Number Of Ingredients 11
Steps:
- Cook the lentils in boiling water for 35 minutes. Strain the lentils and crush with a fork.
- Preheat the oven to 375 degrees F. Grease a cookie sheet or line a cookie sheet with parchment paper.
- In a bowl, cream the crushed cooked lentils, butter, and brown sugar together and then add the egg and blend. Add the flour, baking soda, and vanilla. Stir in the oats, slivered almonds, pumpkin seeds, and chocolate chips and mix well.
- Drop the cookies by the spoonful onto the prepared baking sheet and flatten. Bake the cookies for 13 to 18 minutes and allow to cool on a baking rack.
BAL'S LENTIL COOKIES
I know this sounds strange, and I haven't tried it yet, but the reviews are so good, I must try it and posting here for safekeeping. Bal Arneson from Spice Goddess on the Cooking Channel is the creator. You can make these vegan by substituting Earth balance butter for the butter, one tablespoon flaxseed meal mixed with 3 T water(see Recipe #395664) for the egg and vegan chocolate chips.
Provided by Sharon123
Categories Drop Cookies
Time 1h5m
Yield 24 small cookies
Number Of Ingredients 11
Steps:
- Cook the lentils in boiling water for 35 minutes. Strain the lentils and crush with a fork.
- Preheat the oven to 375 degrees F. Grease a cookie sheet or line a cookie sheet with parchment paper.
- In a bowl, cream the crushed cooked lentils, butter, and brown sugar together and then add the egg and blend. Add the flour, baking soda, and vanilla. Stir in the oats, slivered almonds, pumpkin seeds, and chocolate chips and mix well.
- Drop the cookies by the spoonful onto the prepared baking sheet and flatten. Bake the cookies for 13 to 18 minutes and allow to cool on a baking rack.
Nutrition Facts : Calories 235, Fat 15.2, SaturatedFat 6.9, Cholesterol 28.1, Sodium 127.2, Carbohydrate 22.6, Fiber 2.8, Sugar 13.2, Protein 5.1
LENTIL COOKIES RECIPE - (4.5/5)
Provided by HazyWaters
Number Of Ingredients 16
Steps:
- *Cook's Note: If desired, a quarter of the whole-wheat flour can be substituted with lentil flour for a denser, stronger flavored cookie. Also, if you do not have pastry flour, you can mix 6 1/2 oz of all- purpose flour with 3 oz. of cake flour as a substitute. 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. Lentil Puree: 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
Tips:
- Use a variety of lentils. Different lentils have different flavors and textures, so using a mix can create a more complex and interesting cookie.
- Soak the lentils before baking. This helps to soften them and makes them easier to digest.
- Add spices and flavorings to taste. Lentils have a mild flavor, so you can add spices and flavorings to taste. Common additions include cinnamon, nutmeg, ginger, and vanilla extract.
- Be careful not to overcook the cookies. Lentils can become dry and tough if they are overcooked, so bake them just until they are set.
- Let the cookies cool completely before eating. This helps them to firm up and develop their full flavor.
Conclusion:
Lentil cookies are a delicious and healthy snack or dessert. They are easy to make and can be customized to your own taste. With their high fiber and protein content, lentil cookies are a filling and satisfying snack that will keep you feeling full and energized. So next time you are looking for a healthy and delicious treat, give lentil cookies a try!
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