Lentil Cookies Recipe 455

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

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.

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.

Steps:

• Preheat your oven to 375°F and line baking sheets with parchment or SilPat.
• Cream together the shortening, coconut oil, sugar and xylitol.
• Add the egg replacer, vanilla and lentil puree, beating in thoroughly.
• Add the dry ingredients (except chips) and mix to combine - do not beat, but there should be no visible flour.
• Fold in the chocolate chips.
• Drop tablespoons of dough 1-2" apart.
• Bake 9-10 minutes. Cool on the sheet.

Steps:

• 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.
• 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.

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