LENTIL COOKIES RECIPE - (4.5/5)

Lentil Cookies Recipe - (4.5/5) image

Provided by HazyWaters

Number Of Ingredients 16

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Ingredients

Lentil Puree:
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

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

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Alphonsine Vumiliya

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These cookies were a bit too sweet for my taste, but I think that's because I used a different type of sugar. Next time I'll try using the sugar that is specified in the recipe.

Shekinah Debaudin

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These cookies were really easy to make and they turned out great! I'll definitely be making them again.

Ruth

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These cookies were delicious! I loved the unique flavor and texture.

Christian Mintah

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These cookies were a bit bland for my taste, but I think that's because I used a different type of lentil. Next time I'll try using the lentils that are specified in the recipe.