Chocolate Chip Lentil Cookies
photo by YummySmellsca
- Ready In:
- 25mins
- Ingredients:
- 14
- Yields:
-
48 cookies
- Serves:
- 48
ingredients
- 59.14 ml non-hydrogenated shortening
- 59.14 ml coconut oil
- 236.59 ml brown sugar, packed
- 8 (8 g) packet xylitol sugar substitute or (8 g) packet sugar
- 14.79 ml Ener-G Egg Substitute
- 14.79 ml vanilla
- 157.80 ml cooked lentils, pureed
- 236.59 ml flour
- 236.59 ml oat flour
- 1.23 ml nutmeg
- 2.46 ml salt
- 7.39 ml baking powder
- 177.44 ml miniature chocolate chip (ideally bittersweet)
- 118.29 ml regular chocolate chips (ideally bittersweet)
directions
- Preheat your oven to 375°F and line baking sheets with parchment or SilPat.
- Cream together the shortening, coconut oil, sugar and xylitol.
- Add the egg replacer, vanilla and lentil puree, beating in thoroughly.
- Add the dry ingredients (except chips) and mix to combine - do not beat, but there should be no visible flour.
- Fold in the chocolate chips.
- Drop tablespoons of dough 1-2” apart.
- Bake 9-10 minutes. Cool on the sheet.
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RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
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