Dessert

Lentil Cookies

Name: Lentil Cookies
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 54 servings
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*

14 September 2026

Not yet ratedRate Recipe

Total Time100 Mins

Serves54

Per Serving$0.12

Lentil Cookies is a dessert that serves 54. Watching your figure? This lacto ovo vegetarian recipe has 85 calories, 2g of protein, and 4g of fat per serving. For 12 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 9 people were glad they tried this recipe.

Vegetarian Dessert Eggs Coconut Oat

Method:

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.