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Lentil Cookies
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 40 minutes
Yield: 4 1/2 dozen
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Software
Lentil Puree
- 2/3 cup lentils, picked over and rinsed
- 2 cups water
Lentil Cookies
- 2 cups whole-wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1 cup sugar
- 12 tablespoons unsalted butter, at room temperature
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups lentil puree
- 1 cup rolled oats
- 1 cup dried fruit
- 1 cup unsweetened dried shredded coconut
Specialized Hardware
- Immersion or conventional blender
- Digital instant-read thermometer
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 40 minutes
Yield: 4 1/2 dozen
Procedure
Lentil Puree
- In a small pot over medium heat, combine the lentils and the water. Bring to a simmer, cover, and simmer until lentils are tender, 30 to 40 minutes. Remove from heat and puree with an immersion or conventional blender. Set aside to cool.
Lentil Cookies
- Heat oven to 375ºF.
- In a medium bowl, combine the flour, baking powder, salt, cinnamon, and allspice.
- In the bowl of a stand mixer fitted with the 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 parchment paper-lined half-sheet pan, leaving about 1 inch between. Bake until an internal temperature of 195ºF is reached on an instant-read thermometer, 15 to 17 minutes.
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