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
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Keegan Schultz
[email protected]Overall, these cookies are a great way to experiment with new flavors and ingredients. I'm glad I tried them.
silent pain
[email protected]These cookies are a bit too sweet for my taste. I think I'll use less sugar next time.
Sayeeda Khatun
[email protected]I love the way these cookies look. They're so festive and colorful.
Eunice Vilita
[email protected]These cookies are a bit too dry for my taste. I think I'll try adding some more oil next time.
Lorie Stevens
[email protected]The flavor of these cookies is amazing! I love the combination of lentils and spices.
Lobsta Boi
[email protected]These cookies are so easy to make, and they're a great way to use up leftover lentils. I'll definitely be making them again.
Faisal Thaheem
[email protected]These cookies were a bit too spicy for my taste. I think I'll use less chili powder next time.
Andrea Herwig
[email protected]I love the unique flavor of these cookies. They're a great addition to any cookie platter.
Paul Judeson
[email protected]These cookies are a great way to get your kids to eat more lentils. They're sweet and delicious, and they're packed with protein.
Katherine McCormick
[email protected]I'm not a huge fan of lentils, but these cookies were surprisingly good. I might even make them again.
xxx world
[email protected]These cookies are delicious! I love the way the lentils add a nutty flavor and texture.
x x
[email protected]The flavor of these cookies is great, but they're a bit too crumbly. I think I'll try chilling the dough before baking next time.
James Leatherbarrow
[email protected]These cookies are a bit too dry for my taste. I think I'll try adding some more butter next time.
Jacob Juarez
[email protected]I made these cookies for my family and they were a huge success. My kids loved them and even asked for seconds.
Sentongo Julius
[email protected]These cookies are so easy to make, and they're a great way to use up leftover lentils.
Liton Kuwait
[email protected]I love the combination of lentils and spices in these cookies. They're hearty and satisfying, with a bit of a kick.
AHMED OPALO
[email protected]These lentil cookies were a hit at my last party! Everyone raved about how delicious and unique they were.