Lentil Cookies

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5 from 3 votes

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www.theconsciousplantkitchen.com

These Lentil Cookies are easy healthy, high-protein cookies made from canned lentils. There's no protein powder needed to reach 8 grams of protein per serving. You will love that the cookie dough is gluten-free, vegan, and ready in 5 minutes by blending all the ingredients in your food processor.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/lentil-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time12

Total Time22

Servings: cookies

Calories: 291.4kcal

Author: Carine Claudepierre

Equipment

Food Processor

Ingredients

1 ½ cup Canned Brown Lentils rinsed, drained
¾ cup Peanut Butter (Unsalted) (note 1)
⅓ cup Maple Syrup (note 2)
⅓ cup Oat Flour (note 3)
1 tablespoon Vanilla Extract
1 teaspoon Baking Powder
¾ cup Dairy-Free Dark Chocolate Chips (note 4)
¼ teaspoon Salt

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a cookie tray with parchment paper. Slightly oil the paper with coconut oil. Set aside.
In a food processor place the rinsed, drained canned lentils with the rest of the ingredients except the chocolate chips!
Blend at high speed for 30 seconds, stop, scrape down the bowl of the food processor, and repeat a few times until the batter is smooth and there are almost no lumps of lentils. It should not take more than 2 minutes in total.
Pour the dark chocolate chips and pulse a few times to incorporate evenly in the cookie dough.
The batter should be a bit sticky and thick. Spray a cookie dough scoop with oil, scoop some dough from the bowl, and release it onto the baking sheet.
Repeat with the remaining cookie dough, leaving a thumb of space between each cookie dough ball.
Slightly wet your fingertips and flatten each cookie a little. These cookies will not expand in the oven, the shape you give now is the shape you get after baking them.
Bake the cookies for 15-18 minutes at 350 °F (180 °C) until the cookie base is golden brown and crusty on top. The cookies stay very soft, and that is normal, they are fudgy cookies.
Let the cookies cool on the rack for 10 minutes, then slide a spatula under each, to transfer them onto a cooling rack.
Cool for 1 hour or until they reach room temperature before eating.

Notes

Note 1: You can also use sunflower seed butter for a nut-free option. Other nut butter works too including cashew butter or almond butter.

Note 2: Any liquid sweetener works, including coconut nectar or agave syrup.

Note 3: You can replace the oat flour with almond flour, but the cookie will be fragile with that option. All-purpose flour or spelt flour works, but the cookies are less moist and fudgy.

Note 4: You can use sugar-free vegan chocolate chips or replace the chips with chopped walnuts.

Storage: Store in the fridge or in the pantry for up to 4 days. Otherwise, freeze in a box and defrost on a plate at room temperature for 3 hours before eating.

Nutrition