Bal's Lentil Cookies

Recipe courtesy Bal Arneson
Show: Spice Goddess Episode: Indian Lunch Bag
TOTAL TIME: 1 hr 30 min
Prep: 10 min
Inactive Prep: 30 min
Cook: 50 min
 
YIELD: 24 cookies (or 12 large)
LEVEL: Easy

ingredients

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Directions

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.

SERVINGS: 24 (PER COOKIE); Calories: 249; Total Fat 16 grams; Saturated Fat: 7 grams; Protein: 6 grams; Total carbohydrates: 23 grams; Sugar: 10 grams Fiber: 3 grams; Cholesterol: 29 milligrams; Sodium: 62 milligrams

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5

Newest Ratings and Reviews

Read all 25 reviews

  • on April 14, 2014

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    I just made these cookies and they are so darn delicious that I will make them again and again. I followed the instructions and made sure my lentils were properly cleaned and cooked before I added them to the other ingredients. I will be sharing these with my neighbours who wait for a surprise bag of goodies from me hanging on their doorknobs at least once a month. I will also make these for my daughter and grandchildren when they come to visit because once they have tasted these, they will never fear lentils again! Thank you Bal!!

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  • on February 11, 2014

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    What is wrong with you people??? These cookies tasted like YUCK! The texture of the lentils makes them feel gritty and the pumpkin seeds got chewy. They actually didn't have much flavor at all, which is not what I want from a cookie... I was going for sweet, healthy yummyness but got a bunch of blobs of sick-wad!

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  • on September 28, 2013

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    GLUTEN FREE ALTERNATE. These are really habit forming and delicious. To make them
    GF I switched out the oatmeal for Bob's Red Mill unsweetened shredded coconut and used
    GF flour mix by, Annalise G. Roberts book GF Baking Classics. 2 cups Brown Rice Flour, 2/3 cup Potato Starch, 1/3 cup Tapioca flour. Mix then measure 1 cup in place of whole wheat flour. The results are Great!
    I've eaten too many, so decided to freeze them to help with my
    restraint. This didn't work as they are even more delicious eaten frozen!!! No Kidding.
    Warning: the lentils in these cookies will make you very fragrant, so avoid eating if you will be in closed spaces or close quarters "-

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