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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4

Newest Ratings and Reviews

Read all 27 reviews

  • on December 11, 2014

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    This is an interesting and unusual recipe, because of the lentils. I did not enjoy my first attempt (recipe as written, too bland) but saw potential. It's a recipe that's easy to alter and begs for flavor enhancement. My latest version cut the sugar down to 3/4 cup, switched white flour for spelt flour, and added 1 yolk to the whole egg. I browned the butter and eliminated the pumpkin seeds. For flavor and spice, I added seeds from 1 vanilla bean, and generous amounts of cinnamon, ginger, clove, allspice, dried cranberries, and orange rind. I kept the almonds and rolled oats. I used very high quality bittersweet chocolate for chips. My cookies baked on a Silpat, were turned once, and baked for a total of 12 minutes. They did not spread out, and frankly, the cookies looked absolutely scrumptious and beautifully puffy. I would not say they rank at the top of my list of favorites, but for a cookie that is high in protein and fiber and low on sugar, this one does rank high.

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  • on July 19, 2014

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    The taste is wonderful. BUT the darn things just fell right apart. I am an experienced baker so that wasn't the problem. They spead all over the cookie sheet and then wouldn't stay together after cooled. I will try to tweek the recipe at another time when I have time to monkey with it

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  • 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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