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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.
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Newest Ratings and Reviews
Read all 18 reviews
By LisaAdkins
on November 27, 2011
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The batter is deliciously addictive, but the finished cookie is a little less good but still a really great. I made it exactly as the recipe says. So, now that I have made it like it says these are the things I would suggest. In my opinion it needs a tsp of salt and a tablespoon of cinnamon. Something about the texture and ingredients of the cookie really makes me feel like it needs to be more of a spice cookie and less of a chunky "toll house" cookie. The recipe lends itself to ALL KINDS of different things you can add in. I do like that this has more nutritional umph then just a basic cookie and for that reason I would always choose to make this kind of cookie first. I am giving it a 4 because it definitely needs a little salt to round it out and also because I guess the batter was so good that I was expecting just as good of a cookie, so if I hadn't tasted the batter I would give it a 4.5 lol only because of the need for salt.
By WillyWonka62
on November 01, 2011
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These are one of my favorite cookie recipes. And that they are relatively healthy is a huge bonus.
By grandmavasco_773089
Houston, TX
on October 17, 2011
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they are great and healthy at the same time
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