Alton Brown's Lentil Cookies

Name: Alton Brown''s Lentil Cookies Recipe
Yield: 20
Ingredients: *; Directions; *Cook's Note: If desired a quarter of the whole-wheat flour can be substituted with lentil flour for a denser stronger flavored cookie; Preheat the oven to 375 degrees F.; In a medium bowl combine the flour baking powder salt cinnamon and allspice.; In the bowl of a stand-mixer with a whisk attachment cream together the sugar and butter on medium speed. Add the egg and mix until just incorporated. Add the vanilla and lentil puree and mix until combined. Add the flour mixture and blend on low speed until just combined. Remove the bowl from the mixer and stir in the oats dried fruit and coconut.; 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. Bake for 15 to 17 minutes or until an internal temperature of 195 degrees F is reached on an instant-read thermometer.; Lentil Puree:; * 4 ounces lentils approximately 2/3 cup picked over and rinsed; * 2 cups water; 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. 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.; Yield: 1 1/2 cups lentil puree

Number of Servings: 20

Ingredients

*Directions*Cook's Note: If desired, a quarter of the whole-wheat flour can be substituted with lentil flour for a denser, stronger flavored cookiePreheat the oven to 375 degrees F.In a medium bowl, combine the flour, baking powder, salt, cinnamon and allspice.In the bowl of a stand-mixer with a whisk attachment, cream together the sugar and butter on medium speed. Add the egg and mix until just incorporated. Add the vanilla and lentil puree and mix until combined. Add the flour mixture and blend on low speed until just combined. Remove the bowl from the mixer and stir in the oats, dried fruit and coconut.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. Bake for 15 to 17 minutes, or until an internal temperature of 195 degrees F is reached on an instant-read thermometer.Lentil Puree: * 4 ounces lentils, approximately 2/3 cup, picked over and rinsed * 2 cups waterIn 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. 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.Yield: 1 1/2 cups lentil puree

Directions

Number of Servings: 20

Recipe submitted by SparkPeople user KENAUB.

Servings Per Recipe: 20

Nutritional Info Amount Per Serving

Calories: 213.1
Total Fat: 10.1 g
Cholesterol: 70.3 mg
Sodium: 200.2 mg
Total Carbs: 26.6 g
Dietary Fiber: 3.1 g
Protein: 4.8 g

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