 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 16 |
|
I know this sounds strange, and I haven't tried it yet, but the reviews are so good, I must try it and posting here for safekeeping. Bal Arneson from Spice Goddess on the Cooking Channel is the creator. You can make these vegan by substituting Earth balance butter for the butter, one tablespoon flaxseed meal mixed with 3 T water(see Flax Eggs) for the egg and vegan chocolate chips. 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 |
Directions:
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.
|
|