Lentil Cookies

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 9 1/2 ounces whole wheat pastry flour (about 2 cups)
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground allspice
• 8 ounces sugar (about 1 cup)
• 6 ounces unsalted butter, room temperature (about 3/4 cup)
• 1 egg
• 2 teaspoons vanilla extract
• 4 ounces lentils, sorted and rinsed (about 2/3 cup)
• 2 cups water
• 1 cup dried fruit
• 1 cup rolled oats
• 1 cup unsweetened dried shredded coconut

Recipe

• 1 in a small pot over medium heat, combine the lentils and the water.
• 2 bring to a simmer, cover, and simmer for 30 to 40 minutes, or until lentils are tender.
• 3 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.
• 4 preheat the oven to 375 degrees f.
• 5 in a medium bowl, combine the flour, baking powder, salt, cinnamon and allspice.
• 6 in the bowl of a stand-mixer with a whisk attachment, cream together the sugar and butter on medium speed.
• 7 add the egg and mix until just incorporated.
• 8 add the vanilla and lentil puree and mix until combined.
• 9 add the flour mixture and blend on low speed until just combined.
• 10 remove the bowl from the mixer and stir in the oats, dried fruit and coconut.
• 11 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.
• 12 bake for 15 to 17 minutes, or until an internal temperature of 195 degrees f is reached on an instant-read thermometer.