I shouldn't be surprised. These cookies are a combination of three of my favourite things: chocolate, lentils, and Chef Michael Smith. Okay, so there's no Chef in the cookies, but they are essentially his recipe - he definitely spearheaded the whole lentil PR campaign and it's associated contest! I've yet to be disappointed by a recipe of his, so when I saw these they piqued my interest immediately and I couldn't wait to make them. I made a handful of changes (namely adding whole grains and veganizing the formula with shortening, coconut oil and my Homemade Egg Replacer), and opted for both "regular" and "miniature" bittersweet chocolate chips for extra texture (plus it "feels" like more chocolate!). Obviously, if you only have one kind, just use it! I opted to leave my lentils just ever-so-slightly shy of pureed smooth, but again, if you have texture-phobes in the family (I do!), smooth is the way to go here. You'll never have to tell what that elusive "nutty" aspect is!
Chocolate Chip Lentil Cookies
¼ cup non-hydrogenated shortening
¼ cup coconut oil
1 cup brown sugar, packed
8 packets xylitol
Homemade Egg Replacer for one egg, prepared (or your preferred substitute)
1 tbsp vanilla
½ cup pureed lentils (from about 2/3 cup cooked)
1 cup flour
1 cup oat flour
¼ tsp nutmeg
½ tsp salt
½ tbsp baking powder
¾ cup miniature chocolate chips (ideally bittersweet)
½ cup "regular" chocolate chips (ideally bittersweet)
- Preheat your oven to 375°F and line baking sheets with parchment or SilPat.
- Cream together the shortening, coconut oil, sugar and xylitol.
- Add the egg replacer, vanilla and lentil puree, beating in thoroughly.
- Add the dry ingredients (except chips) and mix to combine - do not beat, but there should be no visible flour.
- Fold in the chocolate chips.
- Drop tablespoons of dough 1-2” apart.
- Bake 9-10 minutes. Cool on the sheet.
Total Fat: 3.9 g
Cholesterol: 0.0 mg
Sodium: 13.8 mg
Total Carbs: 13.5 g
Dietary Fiber: 1.0 g
Protein: 1.6 g