Ingredients for Bal's Lentil Cookies
- 1 cup green lentils
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 1 large egg
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 cup rolled oats
- 1/2 cup slivered almonds
- 1/4 cup pumpkin seeds
- 1 cup vegan chocolate chips
- 4 cups boiling water
- 1 tbsp flaxseed meal
- 3 tbsp water
- vegan butter substitute
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How to Make Bal's Lentil Cookies
- Cook 1 cup of green lentils in 4 cups of boiling water for 35 minutes, or until tender.
- Drain the lentils and mash them with a fork until mostly smooth.
- Preheat oven to 375°F (190°C). Grease or line a baking sheet with parchment paper.
- In a large bowl, cream together 1 cup mashed lentils, 1/2 cup (1 stick) unsalted butter (or vegan butter substitute), and 1 cup packed light brown sugar until well combined.
- Add 1 large egg (or 1 tbsp flaxseed meal mixed with 3 tbsp water – see recipe #395664 for vegan option) and mix until just incorporated.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, and 1 tsp vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup rolled oats, 1/2 cup slivered almonds, 1/4 cup pumpkin seeds, and 1 cup vegan chocolate chips (or regular chocolate chips).
- Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving some space between each cookie. Gently flatten slightly with a fork.
- Bake for 13-18 minutes, or until the edges are golden brown. Let cool on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
52g
Fat
34g
Carbs
7g
