OK, you should know that I am all about indulgent chocolate chip cookies – after all, my go-to recipe uses real salt, browned butter, and two types of sugar.
This healthy chocolate chip cookie recipe came about when I had leftover lentil puree after making our lentil mac and cheese recipe a couple weeks ago.
I make our lentil puree by cooking red lentils until soft, and then blending them with just enough water or milk to allow the blender to do it’s magic. You could alternatively puree a can of cooked lentils, if you wanted a quicker preparation time.
Using lentils as the base of these cookies makes them a great source of protein, and we bumped up the protein and fiber even more with the addition of 3/4 cup of oats. I love the chewiness that results when adding oats to a cookie recipe, and I think it helps mellow out the sweetness of the brown sugar.
Beyond the great hit of protein, the added fiber, and the low sugar content, the best part about these healthy chocolate chip cookies is that they still taste delicious. Just the right amount of sweetness and browned butter flavour, plus plenty of mini chocolate chips sprinkled throughout. (And, if you’ve been around this blog for a while, you know that my cookies also featured a small sprinkle of good-quality sea salt. I can’t help it!)
There is no weird aftertaste or texture from using the lentils, so kids or guests will have no idea that you are serving them lentil cookies unless you tell them! (The oatmeal is a bit harder to hide.)
- ½ cup unsalted butter
- 1 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- ¾ cup lentil puree (about 2-2.5 cups cooked lentils plus enough water or milk to thin it out)
- 1½ cups all-purpose flour
- ½ tsp good-quality salt
- 1 tsp baking soda
- 3/4 cup quick or rolled oats
- ½ cup mini chocolate chips
- If browning the butter, place butter in a small saucepan and heat over medium heat until completely melted, colour starts to turn slightly caramel-coloured, and small brown solids start to form in the melted butter. Remove from heat and allow to cool.
- Blend the butter and brown sugar until light and frothy. Add the egg, vanilla, and puree. Set aside.
- In a small bowl, stir the dry ingredients together and slowly add to the wet ingredients.
- Stir in chocolate chips, and the refrigerate for 1 hour or overnight.
- Preheat oven to 325F
- Portion out tablespoon-sized balls of dough onto a prepared cookie sheet. You can flatten the dough balls if you'd prefer a flatter cookie.
- Bake for 10-12 minutes until browned and glossy, remove from oven and allow to set on pan for one minute before removing to a cooling rack.
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