Lentil Cookies

Summary
Prep time	45 min
Cook time	15-17 min (per run)
Source	Food Network
Yield / serves	About 4 1/2 dozen
Rating	Good

Ingredients

9 1/2 oz	whole-wheat pastry flour, approximately 2 cups (see Cook's note below)
1 t	baking powder
1 t	salt
1 1/2 t	ground cinnamon
1/2 t	ground allspice
8 oz	sugar, approximately 1 cup
6 oz	unsalted butter, room temperature, approximately 3/4 cup
1	egg
2 t	vanilla extract
1 1/2 cups	lentil puree, recipe follows
3 1/2 oz	rolled oats, approximately 1 cup
4 oz	dried fruit, approximately 1 cup
2 1/4 oz	unsweetened dried shredded coconut, approximately 1 cup

Directions

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.

Lentil Puree

• 4 ounces lentils, approximately 2/3 cup, picked over and rinsed
• 2 cups water

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

Comments

• Mike and Jess Epp made these. They are very comparable to oatmeal raisin cookies.