Best Bals Lentil Cookies Recipes

Bal's Lentil Cookies image

Provided by Sharon123

Time 1h5m

Yield 24 small cookies

Number Of Ingredients 11

1 cup mixed lentils
1 cup butter (2 sticks)
1 cup brown sugar
1 egg
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon vanilla
1 cup quick-cooking rolled oats
1 cup slivered almonds
1 cup pumpkin seeds
1 cup chocolate chips

Steps:

Cook the lentils in boiling water for 35 minutes. Strain the lentils and crush with a fork.
Preheat the oven to 375 degrees F. Grease a cookie sheet or line a cookie sheet with parchment paper.
In a bowl, cream the crushed cooked lentils, butter, and brown sugar together and then add the egg and blend. Add the flour, baking soda, and vanilla. Stir in the oats, slivered almonds, pumpkin seeds, and chocolate chips and mix well.
Drop the cookies by the spoonful onto the prepared baking sheet and flatten. Bake the cookies for 13 to 18 minutes and allow to cool on a baking rack.

Nutrition Facts : Calories 235, Fat 15.2, SaturatedFat 6.9, Cholesterol 28.1, Sodium 127.2, Carbohydrate 22.6, Fiber 2.8, Sugar 13.2, Protein 5.1

Lentil Cookies image

Provided by ellie3763

Time 1h30m

Yield 4 1/2 dozen, 54 serving(s)

Number Of Ingredients 14

9 1/2 ounces whole wheat pastry flour (about 2 cups)
1 teaspoon baking powder
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
8 ounces sugar (about 1 cup)
6 ounces unsalted butter, room temperature (about 3/4 cup)
1 egg
2 teaspoons vanilla extract
4 ounces lentils, sorted and rinsed (about 2/3 cup)
2 cups water
1 cup dried fruit
1 cup rolled oats
1 cup unsweetened dried shredded coconut

Steps:

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.

Lentil Cookies image

Provided by Alton Brown

Categories dessert

Time 1h40m

Yield 4 1/2 dozen

Number Of Ingredients 15

9 1/2 ounces whole-wheat pastry flour, approximately 2 cups*
1 teaspoon baking powder
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
8 ounces sugar, approximately 1 cup
6 ounces unsalted butter, room temperature, approximately 3/4 cup
1 egg
2 teaspoons vanilla extract
1 1/2 cups lentil puree, recipe follows
3 1/2 ounces rolled oats, approximately 1 cup
4 ounces dried fruit, approximately 1 cup
2 1/4 ounces unsweetened dried shredded coconut, approximately 1 cup
4 ounces lentils, approximately 2/3 cup, picked over and rinsed
2 cups water

Steps:

*Cook's Note: If desired, a quarter of the whole-wheat flour can be substituted with lentil flour for a denser, stronger flavored cookie
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.
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.
Yield: 1 1/2 cups lentil puree