By lentilsorg Dessert Baking
August 11, 2015
Lentil Puree: Place cooked or rinsed & drained canned lentils into a food processor. For every 1 cup lentils, add ¼ cup water. Blend to make a smooth purée with a consistency like canned pumpkin. If needed, add additional water 1 Tbsp at a time.
1 cup brown sugar
¾ cup margarine
1½ tsp vanilla
¾ cup green lentil puree*
1½ cups all-purpose flour
½ tsp salt
1 tsp baking soda
2 cups quick cooking rolled oats
1½ cups chocolate chips
¾ cup chopped pecans (optional)
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