Lentil Cookies

Hold onto your taste buds, cookie monsters! Yes, you heard right – lentils in cookies! It’s like sneaking veggies into dessert, but way more delicious. Don’t worry, they won’t taste like rabbit food. With chocolate chips and pecans joining the party, these cookies are the perfect blend of naughty and nice. Baking just got a whole lot more exciting (and sneakily nutritious)!

Cooking Tip

Substitute dried fruit pieces or coconut for the chocolate chips for a different take!

Yield30 servings

Serving size1 cookie

Dietary preferencesDiabetes Friendly

Ingredients

1 cup lentils
1 cup butter, softened
1 cup brown sugar
1 egg
1 cup whole-wheat flour
1 tsp. baking soda
1 tsp. vanilla
1 cup rolled oats
1 cup chocolate chips
1 cup chopped pecans (optional)

Directions

Cook lentils in boiling water for 20-25 minutes until soft. Strain and crush with a fork.
Preheat oven to 375 degrees and grease a baking sheet.
In a large bowl, cream the crushed lentils, butter, and brown sugar together until well mixed.
Add the egg and stir until combined.
Add the flour, baking soda, and vanilla and combine.
Stir in the oats, chocolate chips, and pecans (if using).
Drop cookies by the spoonful onto the prepared baking sheet. Bake for 13-18 minutes or until golden brown. Let cool on a baking rack.

Nutrition facts (per serving)

150Calories

8 Total Fat (g)

5Saturated Fat (g)

95Sodium (mg)

17Carbs (g)

2 Dietary Fiber (g)

2Protein (g)

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP.

This institution is an equal opportunity provider.

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