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    You are in: Home / Recipes / Lentil Cookies Recipe
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    Lentil Cookies

    Lentil Cookies. Photo by danlynclark

    1/1 Photo of Lentil Cookies

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    ellie3763's Note:

    Good Eats!

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    Ingredients:

    Serves: 54

    Yield:

    dozen

    Units: US | Metric

    Directions:

    1. 1
      In a small pot over medium heat, combine the lentils and the water.
    2. 2
      Bring to a simmer, cover, and simmer for 30 to 40 minutes, or until lentils are tender.
    3. 3
      Remove from the heat and puree. If using immediately, let cool. The puree may be stored in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months.
    4. 4
      Preheat the oven to 375 degrees F.
    5. 5
      In a medium bowl, combine the flour, baking powder, salt, cinnamon and allspice.
    6. 6
      In the bowl of a stand-mixer with a whisk attachment, cream together the sugar and butter on medium speed.
    7. 7
      Add the egg and mix until just incorporated.
    8. 8
      Add the vanilla and lentil puree and mix until combined.
    9. 9
      Add the flour mixture and blend on low speed until just combined.
    10. 10
      Remove the bowl from the mixer and stir in the oats, dried fruit and coconut.
    11. 11
      Form the dough into balls about 2 teaspoons in size and place on a baking sheet with parchment paper, leaving about 1-inch of room in between.
    12. 12
      Bake for 15 to 17 minutes, or until an internal temperature of 195 degrees F is reached on an instant-read thermometer.

    Ratings & Reviews:

    • on May 08, 2007

      I did not feel comfortable giving a star rating to these cookies because I changed the recipe so much. I sill loved them and so did my husband and friends!!! I didn't have the whole wheat pastry flour on hand the day that I decided to make them, so I tried a blend of 1/2 all purpose and 1/2 whole wheat flours. I had tagged these cookies in the "Healthy Choices" game, so I substituted the butter with 3/4 cup of applesauce and used a brown sugar/"splenda" blend as my sweetener. Because of my ingredient changes and because I do not own a standing mixer; I also slightly altered my technical approach by using a food processor to puree the lentils then adding all the other ingredients in. When I removed the dough mixture from the mixing bowel, I was a bit confused about line 10 in the instructions - not quite sure of what or how much oats or dried fruit were intended to be added. I ended up choosing 1/2 cup of steel oats, and 1/2 cup of a package type of mixed fruit bits. I had initially been drawn to the recipe because of the idea of a bean type cookie or cake, and at this point I also decided to add some of the whole lentils I had left as well (approx. 1/2 cup). I followed all of "ellie3763's" other instructions - her suggested spices/additives, the 2 teaspoon sized drops on parchment paper and only slightly adjusted backing time to a bit less. I enjoyed the "earthy" texture this lentil, oat and coconut combination added to the treat. My cookies were a bit more like tiny sweet biscuits (or tasty cakes as we call them in my home) and they were gobbled up in no time!!! I will definitely make these again probably with my own changes but I would also try them with the butter and pastry flour (maybe no steel cut oats and whole lentils). I assume that way they would be crisper and more delicate. Either way - "earthy" or "delicate" they are a lovely lentil treat!! Thank you ellie3763 for a clever, different recipe!!! *****+

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 07, 2010

      55

      These were fantastic! I used regular green lentils and they pureed nicely. I also used dried cherries and left out the coconut. I love the texture and flavor of these cookies and will definitely be making them a regular in my recipe rotation!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 02, 2009

      45

      These were very good; I love to find a healthy cookie that tastes great! I'll make one recommendation--use green lentils, not french lentils. I used french and they didn't puree up as I'm sure green lentils would, so I had lots of whole lentils in my cookies. They tasted fine that way, but I didn't share them with anyone because of it.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Lentil Cookies

    Serving Size: 1 (31 g)

    Servings Per Recipe: 54

    Amount Per Serving
    % Daily Value
    Calories 91.0
     
    Calories from Fat 35
    38%
    Total Fat 3.9 g
    6%
    Saturated Fat 2.5 g
    12%
    Cholesterol 10.6 mg
    3%
    Sodium 53.3 mg
    2%
    Total Carbohydrate 13.1 g
    4%
    Dietary Fiber 2.0 g
    8%
    Sugars 4.4 g
    17%
    Protein 1.8 g
    3%

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