Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Good Eats!

Ingredients Nutrition


  1. In a small pot over medium heat, combine the lentils and the water.
  2. Bring to a simmer, cover, and simmer for 30 to 40 minutes, or until lentils are tender.
  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. Preheat the oven to 375 degrees F.
  5. In a medium bowl, combine the flour, baking powder, salt, cinnamon and allspice.
  6. In the bowl of a stand-mixer with a whisk attachment, cream together the sugar and butter on medium speed.
  7. Add the egg and mix until just incorporated.
  8. Add the vanilla and lentil puree and mix until combined.
  9. Add the flour mixture and blend on low speed until just combined.
  10. Remove the bowl from the mixer and stir in the oats, dried fruit and coconut.
  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. Bake for 15 to 17 minutes, or until an internal temperature of 195 degrees F is reached on an instant-read thermometer.
Most Helpful

Yum!! I love these! The ingredients don't list the oats or dried fruit. I added 1 cup of raisins and 1 cup of rolled oats. I also added a handful of flaxseed. And because I knew it would get my husband to eat them, I added 1 cup chocolate chips.

danlynclark December 24, 2008

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!!! *****+

free-free May 08, 2007

Nice!!! I had no idea what to expect when I made these. But the recipe really intrigued me and I'm so glad I tried it. I halved the recipe and had to make a couple substitutions. I was out of ww pastry flour so I used 1/2 ww flour and 1/2 AP flour and used sweetened coconut as well as about a 1/4 cup of chocolate chips. These smelled crazy good while baking. They taste healthy in a good way, like a breakfast cookie. Can't wait to have one with coffee in the morning. Thanks for sharing this recipe, I'll be making these again.

Lucky in Bayview April 30, 2015