I cannot take credit for these cookies, I found these Lentil Cookies by Alton Brown on The Food Network. I just have to share them as a family with allergies and a love for unique this is a favorite.
Serving these for breakfast is a fun way to change up the morning norm of “cereal, toast, and juice”. The kids are all giddy with excitement knowing that mom is giving them cookies for breakfast!
- 2 cups whole-wheat flour
- 1 tsp baking powder
- 1 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1 cup sugar (I’ve also used brown rice syrup)
- 3/4 cup butter (we have used 7 1/2 tbsp milled flax seed in place of the butter)
- 1 egg
- 2 tsp vanilla extract
- 1 1/2 cup lentil puree (recipe follows)
- 1 cup rolled oats
- 1 cup dried fruit (we love cranberries)
- 1 cup unsweetened, dried shredded coconut
Directions: Lentil Puree
- 4 oz. lentils, (approx 2/3 cup, picked over and rinsed)
- 2 cups water
In a small pot over med. heat, combine the lentils and the water. Bring to a simmer, cover, and simmer for 30-40 min or until tender. Remove from the heat and puree. If using immediately, let cool. May be stored in refrigerator for 3-4 days or the freezer for 2-3 months.
Preheat oven to 375 degrees F
- In 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 (or flax) and sugar (or syrup) on med. 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 tsp in size and place on a baking sheet with parchment paper (never did this) about 1 in. apart. Bake 15-17 min.
Prep time 30 min
Total time 1 hr 40 min
Makes 4 1/2 dozen