I’m taking some time off the next few weeks to spend with my family and our new bundle of joy. In the meantime, I’ve set up a few posts ahead of time to share. These cookies are one sweet treat I plan on baking again and again.
Hand me a cookie baked with lentils and you’re my new BFF.
And here is where I’m guessing you think I’ve lost my marbles.
I know this because I, too, once thought a lentil cookie was kind of a crazy thing when I first discovered it in Nick Evans’ new cookbook, “Love Your Leftovers” (he’s the brilliant blogger behind Macheesmo, by the by). I mean, there are plenty of other yummy sounding recipes in the book — like creamy chicken pesto pasta, or spicy beef wontons, or crunchy black bean tacos. But no, no — I went straight for the lentil cookies because I just had. to. know. And boy oh boyyyyy are my taste buds glad I did.
- 1 cup cooked lentils
- 1 cup water
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 egg
- 2 teaspoons almond extract
- 1 cup old-fashioned rolled oats
- 1 cup raisins or dried cranberries (or a combination)
- 1 cup unsweetened shredded coconut