Bal'S Lentil Cookies Recipe

Name: Bal'S Lentil Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup mixed lentils; 1 cup butter (2 sticks); 1 cup brown sugar; 1 egg; 1 cup whole wheat flour; 1 teaspoon baking soda; 1 teaspoon vanilla; 1 cup quick-cooking rolled oats; 1 cup slivered almonds; 1 cup pumpkin seeds; 1 cup chocolate chips

Servings: persons

1 cup mixed lentils
1 cup butter (2 sticks)
1 cup brown sugar
1 egg
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon vanilla
1 cup quick-cooking rolled oats
1 cup slivered almonds
1 cup pumpkin seeds
1 cup chocolate chips

1
Cook the lentils in boiling water for 35 minutes. Strain the lentils and crush with a fork.
2
Preheat the oven to 375 degrees F. Grease a cookie sheet or line a cookie sheet with parchment paper.
3
In a bowl, cream the crushed cooked lentils, butter, and brown sugar together and then add the egg and blend. Add the flour, baking soda, and vanilla. Stir in the oats, slivered almonds, pumpkin seeds, and chocolate chips and mix well.
4
Drop the cookies by the spoonful onto the prepared baking sheet and flatten. Bake the cookies for 13 to 18 minutes and allow to cool on a baking rack.

1339

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup mixed lentils, 1 cup butter (2 sticks), 1 cup brown sugar, 1 egg, and more.

Yes, Bal'S Lentil Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bal'S Lentil Cookies

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