Is it only me or are there others out there that get immense joy from plopping things like leftover lentils into a batch of cookies? My kids still don’t know there are lentils in these cookies, and because they don’t know they (of course) absolutely love them.
After just finishing up a recent batch of these gems that I bake and conveniently store in the freezer, I packed a couple of store bought cookies in my kids lunch. I had to laugh when my 11 year old son came home and said in all seriousness, ‘Mom, store bought cookies just don’t cut it’.
So…perhaps they are a bit spoiled because today I made them another batch.
These cookies are loaded with healthy ingredients and they are incredibly delicious. And don’t worry, they don’t taste like a ‘healthy’ cookie’ that you hope everyone will love and no-one does. These are DELICIOUS!Gather your ingredients. Crush your cooked lentils with a fork or potato masher.
Add your ground flax and 5 tbsp water to a small dish. Whisk and set aside. You want to give this mixture 10-15 minutes to gel and become egg-like in texture.
Preheat your oven to 375 F (190 C).
Using an electric mixer (paid link), add the butter, white sugar and lentils and mix until well incorporated. Add your bowl of flax and water and vanilla and combine well. Sift in your flour, baking soda, salt, cinnamon, nutmeg, cardamom and cloves. Mix just until combined.
Add in oats, almonds, pumpkin seeds, coconut and chocolate chips. Don’t overmix. Drop the dough onto prepared cookies sheets and flatten just a little bit with a fork or your hand. I am a huge fan of stone cookie sheets (paid link). Once you’ve used them a few times, you never need to oil them or use parchment. Easy peasy and naturally non-stick. You can see in the photos that mine are well loved.
Bake for about 16-18 minutes. Remove from the oven.Allow to cool before eating.Enjoy!!
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- 1 cup of cooked brown lentils
- 1 cup of Earth Balance or other plant based butter
- 1½ cups white sugar
- 2 tbsp ground flax seed
- 5 tbsp water
- 1½ tsp vanilla
- 2 cups spelt flour
- 2 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cardamon
- ⅛ tsp ground cloves
- ¼ tsp salt
- 2 cups quick rolled oats
- ¼ cups almonds, chopped
- ¼ cups pumpking seeds, roughly chopped
- ½ cup shredded coconut
- 1 cup chocolate chips
- Crush your cooked lentils with a fork or potato masher.
- Add your ground flax and 5 tbsp water to a small dish. Whisk and set aside. You want to give this mixture 10-15 minutes to gel and become egg-like in texture.
- Preheat your oven to 375 F (190 C).
- Using an electric mixer, add the butter, white sugar and lentils and mix until well incorporated.
- Add your bowl of flax and water and vanilla and combine well.
- Sift in your flour, baking soda, salt, cinnamon, nutmeg, cardamom and cloves.
- Mix just until combined.
- Add in oats, almonds, pumpkin seeds, coconut and chocolate chips. Don't overmix.
- Drop the dough onto prepared cookies sheets, flatten just a little bit, and bake for about 16-18 minutes.
- Allow to cool before eating.