Lentil Chocolate Chip Cookies
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.
However, I also am on a quest to develop delicious healthy chocolate chip cookie recipes, and this lentil chocolate chip cookie totally fits the bill!
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.)
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Lentil Chocolate Chip Cookies
Yes, you can have a healthy chocolate chip cookie that still tastes great! These lentil chocolate chip cookies are protein-packed with a good dose of fiber, too, making them a delicious treat you can feel good about
Ingredients
- 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
Instructions
- 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.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 129Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 107mgCarbohydrates: 19gFiber: 1gSugar: 10gProtein: 2g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
Check out our other delicious Cookie Recipes:
Check out our other Vegetable Recipes here:
I cannot wait to try these! This is a first for me – lentils in cookies, but how awesome! I’m pinning this so I don’t forget to make them!
Hello! What am I missing about the amount of lentils to use?? thank you!
Hi Nada,
I made a lentil puree, it took approximately 2 to 2 and a half cups of cooked lentils mixed with a few Tablespoons of milk to make 3/4 cup of the puree. The most important measurement is the 3/4 cup puree – it should be about the consistency of peanut butter.
Don’t believe I have ever used red. Apparently they are tinier?
My hubby (an engineer) said 2 to 2 1-2 c and you get 3/4 c out if that?? I don’t get it either.
Recipe looks soooo yum. Can’t wait to try!
You will be left with extra – I used my extra to make lentil mac and cheese https://sugarspiceandglitter.com/?p=8792 but it’s better to be left with extra than not enough! When I measured the 2 to 2 1/2 cups, there is air and room around the lentils, and then the blender condenses it into a paste. You could try blending just 1 or 1 1/4 cups and seeing if that makes enough?
The red ones are really thin – I usually use the darker French lentils in cooking but the red ones took on the flavor of the cookies nicer.
Just finished making these. Taste great. A couple of points – the mixture was quite sticky so perhaps use a small spring loaded ice cream scoop instead of trying to roll balls with your hands. I used tinned green lentils – seem fine. I cooked for 12 minutes but they turned out soft (almost muffin like), so might need to be a bit longer in the oven. Great way to use up the Coronavirus lentil tins I bought!