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In these crisp-edged, cakey cookies, lentils cleverly disguise themselves as oats - no one will ever guess they’re in there, bumping up protein and fibre. With only 1/2 cup of brown sugar, they're considerably lower in sugar than most cookies, and yet perfectly sweet. Add chocolate chips or chopped dark chocolate, or stir in dried fruit or chopped walnuts or pecans - whatever you like in an oatmeal cookie.
1/4 cup (60 mL) dry split red lentils
1/4 cup (60 mL) butter, at room temperature
1/4 cup (60 mL) canola oil
1/2 cup (125 mL) packed dark brown sugar
1 large egg
1 tsp (5 mL) vanilla
3/4 cup (175 mL) all-purpose flour
3/4 cup (175 mL) old-fashioned or quick oats
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) salt
3/4 cup (175 mL) chocolate chips or dark chocolate, raisins or dried cranberries
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