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Average Rating:
Total Reviews: 21
Showing 11-20 of 21
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By MamaLeos
on September 20, 2011
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Surprisingly fantastic. I'm not great at baking but have been trying lately. This was easy and tasty. I really love the base of this recipe and playing with different add in's. I used chocolate chips, almonds and coconut (I didn't have pumpkin seeds. So delicious. I'm definitely trying dried fruit for my next batch. Thanks for a fantastic healthy recipe.
By InspGirl
on September 08, 2011
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I'm trying out new Healthy recipes and I LOVE Bal's recipes!
(Having to wait for my butter to soften once the lentils were ready, my lentils were perfectly cooled when I mixed the ingredients!
I took the cookies to my predominantly male work environment, and didn't tell anyone what was in them until after they were already raving! (snicker snicker snicker Everything turned out PERFECT!
THANK YOU THANK YOU THANK YOU!
By tranclan
Chula Vista, CA
on September 07, 2011
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The cookies are delicious, but mine didn't look as pretty as Bal's. They were a little "bready" and the directions should include to cool the lentils first, because the chocolate chips melted in. I used walnuts, peanuts, and flaxseed because I didn't have any almonds. I think the apricots would be delicious as well. I like that these are healthier snacks to send with my kids to school.
By Entree vous 1456
Central New York
on August 27, 2011
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These were great cookies!I didn't have the chocolate chips so I subbed chopped apricots and raisins. I also added cardamom, cinnamon, cloves, allspice, ginger and white pepper with some anise extract to make a "chai tea" spice flavor! MMMMM...lovely!
By eatthisla.com
santa monica, CA
on July 11, 2011
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amazing- cooked my lentils with a cinnamon stick, cloves, allspice, and added vanilla at the end. everyone loved these cookies.
By amethysteve
on June 21, 2011
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Wow. Really yummy! I know they'd turn out less cookie-ish, but I still went with 1/2 cup butter and 1/2 cup unsweetened apple sauce to cut down some fat. They did come out much cakier than I though they would doing this. Next time I'll just make this recipe in a cake pan or as cupcakes. Also didn't have any pumpkin seeds, so I used what almonds I had and made up the rest of the amount with dried dates I had on hand. And I used rolled oats (not the quick ones. One thing I didn't think about (FYI for you guys is to allow the lentils to cool before adding the chips because they wound up melting.
By Meljoysal
on June 12, 2011
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These cookies are over the top in taste and nutrition! I made this reciept 3 times in 2 weeks, everyone wanted more. 5 stars.
By gettinghealthy
Southern CA
on June 06, 2011
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I am eating them hot out of the oven & loving them. Ill update my review once they are cooled. I made a few changes: I used green lentils, finely slivered almonds, raw pumpkin seeds, 60% cocoa chips, rolled oats (not quick, & 1/2c peanut buttter & 1/2c of butter. I sprinkled the tops with coarse sea salt. I guestimated the values & came up with roughly 4,250 calories, 95g fiber, 135g protien for the batch. I found I only needed to cook them for 11 minutes.
By LH11
Madison, WI
on June 03, 2011
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I thought these were delicious (especially considering they include healthier ingredients than traditional chocolate chip cookies. I substituted walnuts for the almonds and pumpkin seeds because that's what I had in the house. I also added coarse sea salt to the top of the cookies. After tasting the first batch out of the oven I thought they needed salt but it was too late to add it to the batter. They were wonderful with the added salt!
By fwfoodie
on May 31, 2011
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This recipe is very different from my normal dessert favorites, but I have a toddler and thought this recipe looked like a nutritious snack option. We both love these cookies! I followed the recipe exactly with the exception of cooking the lentils a day before. We will definitely make these again. Enjoy!