Lentil, Oat and Chocolate Chip Cookies

Lentils are a rich source of fibre, folate, protein, and iron. They're inexpensive, very filling, and a great vegetarian alternative to meat, fish or poultry. This recipe uses a split lentil because they cook much faster than a whole lentil and they puree nicely.

The cookie can be matched with cheese, fruit, or nuts to make a more balanced snack.

Preheat oven to 350 F

Ingredients

3/4 cup unbleached all-purpose flour

3/4 cup whole wheat flour

1 teaspoon baking soda

1 cup granulated sugar

1/3 cup unsalted butter, softened

1 egg

1/3 cup unsweetened applesauce

1 teaspoon pure vanilla extract

~1 cup lentil puree

1 1/2 cups whole oats

1 cup semi-sweet dark chocolate chips

Directions

1) To make the lentil puree, cook 3/4 cup split red or green lentils in 1 cup water. Bring to boil and reduce heat to simmer. Once cooked through, add to blender or food processor. Mix with 1/4 cup water until a soft puree.

2) In a small bowl, whisk together the flour and baking soda. Set aside.

3) In a large bowl or electric mixer combine the butter, sugar, and egg. Beat until fluffy.

4) Add applesauce, vanilla, and lentil puree and blend to a smooth consistency.

5) Add in the flour mixture and mix until just combined.

6) Finally, combine the oats and chocolate chips.

7) Drop balls of dough onto a baking sheet lined with parchment paper.

8) Bake 12-14 minutes.

Makes 24 large cookies

Nutrition profile per cookie: 110 calories, 4 grams fat, 17 grams carbohydrate, 2 grams fibre, 2 grams protein

Submitted by Brooke Bulloch, RD