Ingredients Jump to Instructions ↓

  1. 9 1/2 ounces whole-wheat pastry flour , approximately

  2. 2 cups*

  3. 1 teaspoon baking powder

  4. 1 teaspoon salt

  5. 1 1/2 teaspoons ground cinnamon

  6. 1/2 teaspoon ground allspice

  7. 8 ounces sugar , approximately

  8. 6 ounces unsalted butter , room temperature, approximately

  9. 3/4 cup

  10. 1 egg

  11. 2 teaspoons vanilla extract

  12. 1 1/2 cups lentil puree, recipe follows

  13. 3 1/2 ounces rolled oats , approximately

  14. 4 ounces dried fruit, approximately

  15. 2 1/4 ounces unsweetened dried shredded coconut , approximately

  16. 1 cup

  17. 4 ounces lentils, approximately

  18. 2/3 cup, picked over and rinsed

  19. 2 cups water

Instructions Jump to Ingredients ↑

  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 Preheat the oven to 375 degrees F.

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

  3. 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.

  4. 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.

  5. 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.

  6. Yield: 1 1/2 cups lentil puree


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