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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.
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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Chocolate Macaroons
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By tdaniels239
on December 11, 2012
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Oh my goodness, these cookies are delicious! I can hardly believe I made these cookies that are so very healthy and scruptious, I didn't think I would like them, but I LOVE THEM, this will be a favorite cookie recipe and made often. Thanks Bal
By h82w8lt
Mesa, AZ
on June 20, 2012
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These cookies are so delicious. Nobody would guess they were made with lentils and that they are so healthy. The only thing I changed was making them vegan by substituting Earth balance butter for the butter, one tablespoon flaxseed meal mixed with 3 T water for the egg and vegan chocolate chips. They came out perfect and even healthier ! This will definitely be a favorite cookie recipe.
By rainydaywriter1
Michigan
on May 18, 2012
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these were SO good! I like that the batter was forgiving in that I could add things.
I also added a pinch of kosher salt, a little more vanilla, some cinnamon-but not too much. I didn't want it to taste like an oatmeal cookie. I had whole almonds on hand, instead of slivers, so I toasted them stove top first, then chopped them up, chopped some craisins for a little sweetness and color, and about 1/2 tsp of almond extract.
These are going to be my new breakfast cookie! Thanks Bal! Love your recipes, your show and pin your recipes to my pinterest often! :
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