Lentil Cookies

Recipe by ellie3763
READY IN: 1hr 30mins




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