Recipe courtesy of Bal Arneson
Episode: Indian Lunch Bag
Total:
1 hr 30 min
Prep:
10 min
Inactive:
30 min
Cook:
50 min
Yield:
24 cookies (or 12 large)
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 30 min
Prep:
10 min
Inactive:
30 min
Cook:
50 min
Yield:
24 cookies (or 12 large)
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 30 min
Prep:
10 min
Inactive:
30 min
Cook:
50 min
Yield:
24 cookies (or 12 large)
Level:
Easy

Nutrition Info

Healthy

Ingredients

  • 1 cup mixed lentils
  • 1 cup (2 sticks) butter
  • 1 cup brown sugar
  • 1 egg
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 cup quick rolled oats
  • 1 cup slivered almonds
  • 1 cup pumpkin seeds
  • 1 cup chocolate chips

Directions

Watch how to make this recipe.

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.

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