Cinnamon Spice Coconut Lentil Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Website:
Serves: 24-30 cookies
Ingredients
  • 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
Instructions
  1. Crush your cooked lentils with a fork or potato masher.
  2. 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.
  3. Preheat your oven to 375 F (190 C).
  4. Using an electric mixer, add the butter, white sugar and lentils and mix until well incorporated.
  5. Add your bowl of flax and water and vanilla and combine well.
  6. Sift in your flour, baking soda, salt, cinnamon, nutmeg, cardamom and cloves.
  7. Mix just until combined.
  8. Add in oats, almonds, pumpkin seeds, coconut and chocolate chips. Don't overmix.
  9. Drop the dough onto prepared cookies sheets, flatten just a little bit, and bake for about 16-18 minutes.
  10. Allow to cool before eating.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2020/10/08/coconut-lentil-chocolate-chip-cookies-2/