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
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Samjhana Acharya
[email protected]Yum!
Rajan Lamichhane
[email protected]These cookies were amazing! They're so soft and chewy, and the balsamic vinegar gives them a unique and delicious flavor. I'll definitely be making these again.
Herot Amina
[email protected]These cookies were okay. They're not my favorite, but they're not bad either. The lentil flavor is a bit too strong for my taste, but I think they would be good for someone who likes lentils. The cookies are also a bit dry, so I would recommend eatin
Geoffrey Kenya
[email protected]These cookies were a fun and easy recipe to try. They're a bit different than your average cookie, but they're still really good. The lentils add a nice texture and the balsamic vinegar gives them a unique flavor. I'd definitely recommend them to any
Sam Rana
[email protected]These cookies were a delicious and healthy snack. I loved the combination of lentils and balsamic vinegar. The cookies were soft and chewy, and they had a slightly sweet flavor. I would definitely make these again.
Baldi Locks
[email protected]I've made these cookies several times now, and they're always a hit. They're so easy to make, and they're always delicious. I love the unique flavor of the balsamic vinegar, and the lentils add a nice texture. I highly recommend these cookies!
Latheef Alam
[email protected]These cookies were a bit of a disappointment. They're not bad, but they're not great either. The lentil flavor is a bit too strong for my taste, and the cookies are a bit too dry. I think they would be better with a little more sugar or honey.
Bechay Lastimosa
[email protected]I'm always looking for new and interesting cookie recipes, and this one definitely fits the bill. The balsamic vinegar adds a unique flavor that I really enjoyed. I also liked the texture of the cookies - they're soft and chewy, but not too dense.
Josh Brown
[email protected]These cookies were easy to make and turned out great! I used a combination of green and brown lentils, and I think the different colors made them look even more appealing. They're a bit crumbly, but that's to be expected with a cookie made with lenti
Esther Boateng
[email protected]I was pleasantly surprised by how much I enjoyed these cookies. They're not your typical cookie, but they're definitely worth a try. The lentils add a nice texture and the balsamic vinegar gives them a subtle sweetness. I'd recommend them to anyone l
Krishali Singh
[email protected]These lentil cookies were a hit! They're soft, chewy, and have a slightly sweet flavor. I loved the addition of balsamic vinegar, which gave them a unique tang. I'll definitely be making these again!