Modified Lentil Cookies
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 119.5
- Total Fat: 5.5 g
- Cholesterol: 5.9 mg
- Sodium: 109.1 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 1.0 g
- Protein: 2.1 g
View full nutritional breakdown of Modified Lentil Cookies calories by ingredient
Introduction
A heavily modified version of Alton Brown's Lentil Cookies. These cookies are tasty, and full of lentils and oatmeal and coconut to boot! Not necessarily health food, but definitely better for you than the nutritional cardboard of your standard cookies. The original recipe can be found at http://www.foodnetwork.com/recipes/alton-brown/lentil-cookies-recipe/index.html
I would recommend using that recipe if at all possible. It is far more detailed, and has precise weights. Also, I do feel certain these cookies would be even tastier if I had the cranberries that are called for in the original recipe.
This variation just happen to be my "pantry cookies", made with substitutions where the original ingredients were unavailable. A heavily modified version of Alton Brown's Lentil Cookies. These cookies are tasty, and full of lentils and oatmeal and coconut to boot! Not necessarily health food, but definitely better for you than the nutritional cardboard of your standard cookies. The original recipe can be found at http://www.foodnetwork.com/recipes/alton-b
rown/lentil-cookies-recipe/index.html
I would recommend using that recipe if at all possible. It is far more detailed, and has precise weights. Also, I do feel certain these cookies would be even tastier if I had the cranberries that are called for in the original recipe.
This variation just happen to be my "pantry cookies", made with substitutions where the original ingredients were unavailable.
Number of Servings: 36
Ingredients
-
Creaming Phase:
3/4 Cup Margarine
3/4 Cup Granulated Sugar
1/4 Cup Brown Sugar
1 Large Egg
1 tsp Vanilla extract (I didn't have the 2 called for!)
1 tsp Almond extract (compensating for above)
Lentil Paste: amount extracted from 4 oz (about 1 cup) of dried red lentils. See instructions
Dry Phase
9.5 Oz AP flour (estimated 2.5 cups)
1 tsp baking powder
0.5 tsp salt.
1 tsp powdered ginger
0.5 tsp fresh ground cassia cinnamon
Chunky Phase
1/4 cup Pecans
2/3 cup unsweetened coconut
1 cup rolled quick oats
Directions
(Makes 36 little ping-pong ball sized cookies)
Lentil Paste:
See original recipe, OR boil your 4 oz of lentils in a pot until tender (mine were split lentils and took 15 minutes to cook in 2 cups of water. Whole lentils will take longer). Drain your lentils and then puree in a food processor, blender, etc, or you could mash them by hand if you were feeling persistent. Cool the resulting paste, and then use in cookies!
Heat your oven to 375 Fahrenheit
Using the creaming method, beat your creaming phase ingredients together. (C'mon! You can google it!)
Once all homogenized, slowly add your Dry phase items, while mixing at a slow speed. If your hand mixer is on high speed, flour will go everywhere. You have been warned.
When that is all combined, add in your chunky phase, and fold it in until evenly distributed.
Take a sheet pan covered in parchment paper and form your cookies in to about 36 cookies, of about 2 TBSP volume each. We're shooting for a ping-pong ball sized lump. The dough will be sticky. Lay the lumps 1 inch apart from each other on the sheet and bake for 15-17 minutes.
Enjoy!
Number of Servings: 36
Recipe submitted by SparkPeople user SHIAMI.
Lentil Paste:
See original recipe, OR boil your 4 oz of lentils in a pot until tender (mine were split lentils and took 15 minutes to cook in 2 cups of water. Whole lentils will take longer). Drain your lentils and then puree in a food processor, blender, etc, or you could mash them by hand if you were feeling persistent. Cool the resulting paste, and then use in cookies!
Heat your oven to 375 Fahrenheit
Using the creaming method, beat your creaming phase ingredients together. (C'mon! You can google it!)
Once all homogenized, slowly add your Dry phase items, while mixing at a slow speed. If your hand mixer is on high speed, flour will go everywhere. You have been warned.
When that is all combined, add in your chunky phase, and fold it in until evenly distributed.
Take a sheet pan covered in parchment paper and form your cookies in to about 36 cookies, of about 2 TBSP volume each. We're shooting for a ping-pong ball sized lump. The dough will be sticky. Lay the lumps 1 inch apart from each other on the sheet and bake for 15-17 minutes.
Enjoy!
Number of Servings: 36
Recipe submitted by SparkPeople user SHIAMI.