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
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
1/3 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
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