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1
*Cook's Note: If desired, a quarter of the whole-wheat flour can be substituted with lentil flour for a denser, stronger flavored cookie
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2
Preheat the oven to 375 degrees F.
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3
In a medium bowl, combine the flour, baking powder, salt, cinnamon and allspice.
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4
In the bowl of a stand-mixer with a whisk attachment, cream together the sugar and butter on medium speed.
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5
Add the egg and mix until just incorporated.
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6
Add the vanilla and lentil puree and mix until combined.
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7
Add the flour mixture and blend on low speed until just combined.
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8
Remove the bowl from the mixer and stir in the oats, dried fruit and coconut.
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9
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.
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10
Bake for 15 to 17 minutes, or until an internal temperature of 195 degrees F is reached on an instant-read thermometer.
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11
In a small pot over medium heat, combine the lentils and the water.
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12
Bring to a simmer, cover, and simmer for 30 to 40 minutes, or until lentils are tender.
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13
Remove from the heat and puree.
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14
If using immediately, let cool.
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15
The puree may be stored in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months.
