Lentil cookies

  • Preparation Time30 mins
  • Cooking Time70 mins
  • Serves54
  • DifficultyEasy
270g wholemeal soft flour
1 tsp baking powder
1 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground allspice
200g granulated sugar
170g unsalted butter, room temperature
1 egg
2 tsp vanilla essence
360ml lentil puree, recipe follows
100g rolled oats
110g dried fruit
60g unsweetened dried shredded coconut

For the lentil puree

480ml water
110g lentils picked over and rinsed
*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 190C/Gas mark 5.

1) In a medium bowl, combine the flour, baking powder, salt, cinnamon and allspice.

2) 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.

3) Form the dough into balls about 2 teaspoons in size and place on a baking sheet with parchment paper, leaving about 2.5cm of room in between. Bake for 15 to 17 minutes, or until an internal temperature of 90C is reached on an instant-read thermometer.

4) For the lentil puree: 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.

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