Lentil Cookies
Lentil Cookies is a hor d'oeuvre that serves 54. For 12 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 85 calories, 2g of protein, and 4g of fat. 8 people have tried and liked this recipe. A mixture of whole-wheat pastry flour, water, sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes about 1 hour and 40 minutes. Overall, this recipe earns an improvable spoonacular score of 9%. Similar recipes include Lentil Cookies, lentil cookies, and Peanut Butter Lentil Cookies.
Servings: 54
Preparation duration: 30 minutes
Cooking duration: 70 minutes
Ingredients:
1 teaspoon baking powder
4 ounces dried fruit, approximately 1 cup
1 egg
1/2 teaspoon ground allspice
1 1/2 teaspoons ground cinnamon
4 ounces lentils, approximately 2/3 cup, picked over and rinsed
3 1/2 ounces rolled oats, approximately 1 cup
1 teaspoon salt
8 ounces sugar, approximately 1 cup
6 ounces unsalted butter, room temperature, approximately 3/4 cup
2 1/4 ounces unsweetened dried shredded coconut, approximately 1 cup
2 teaspoons vanilla extract
2 cups water
9 1/2 ounces whole-wheat pastry flour, approximately 2 cups*
Equipment:
oven
bowl
whisk
baking paper
baking sheet
kitchen thermometer
pot
Cooking instruction summary:
Watch how to make this recipe. *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. 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
Step by step:
1. Watch how to make this recipe.
2. *Cook's Note: If desired, a quarter of the whole-wheat flour can be substituted with lentil flour for a denser, stronger flavored cookie
3. Preheat the oven to 375 degrees F.
4. In a medium bowl, combine the flour, baking powder, salt, cinnamon and allspice.
5. In the bowl of a stand-mixer with a whisk attachment, cream together the sugar and butter on medium speed.
6. Add the egg and mix until just incorporated.
7. Add the vanilla and lentil puree and mix until combined.
8. Add the flour mixture and blend on low speed until just combined.
9. Remove the bowl from the mixer and stir in the oats, dried fruit and coconut.
10. 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.
11. Bake for 15 to 17 minutes, or until an internal temperature of 195 degrees F is reached on an instant-read thermometer.
12. 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.
13. 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.
Nutrition Information:
covered percent of daily need
