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These awesome cookies will impress everyone at your table. The kids won’t know they have a secret ingredient, they’ll just know they taste good. But you’ll know they’re packed with healthy lentil puree. So it’s your choice: make cookies because they taste great or because they’re great for you!
½ cup (125 mL) butter, softened
2 cups (500 mL) brown sugar, packed
2 tsp (30 mL) vanilla extract
½ cup (125 mL) lentil puree*
2 cups (500 mL) all-purpose flour
½ tsp (2 mL) salt
2 tsp (10 mL) baking powder
2 cups (500 mL) chocolate chips
*Lentil Puree: In a food processor, place cooked lentils (or rinsed and drained canned). For every cup (250 mL) of cooked lentils, add ¼ cup (60 mL) water. Blend until smooth. Lentil puree has a similar consistency to canned pumpkin. Add additional water 1 tablespoon (15 mL) at a time if more moisture is needed. Store in the refrigerator for up to 3 to 4 days, or freeze for up to 3 months.
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