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Recipe by

Julie Van Rosendaal

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Oatmeal Chocolate Chip Cookies with Red Lentils

Prep Time: 10 Minutes

Total time: 25 Minutes

Servings: 18

In these crisp-edged, cakey cookies, lentils cleverly disguise themselves as oats - no one will ever guess they’re in there, bumping up protein and fibre. With only 1/2 cup of brown sugar, they're considerably lower in sugar than most cookies, and yet perfectly sweet. Add chocolate chips or chopped dark chocolate, or stir in dried fruit or chopped walnuts or pecans - whatever you like in an oatmeal cookie.

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Recipe by

Julie Van Rosendaal

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Ingredients

Directions

Nutrition

Ingredients

    1/4 cup (60 mL) dry split red lentils

    1/4 cup (60 mL) butter, at room temperature

    1/4 cup (60 mL) canola oil

    1/2 cup (125 mL) packed dark brown sugar

    1 large egg

    1 tsp (5 mL) vanilla

    3/4 cup (175 mL) all-purpose flour

    3/4 cup (175 mL) old-fashioned or quick oats

    1 tsp (5 mL) baking soda

    1/2 tsp (2 mL) cinnamon

    1/4 tsp (1 mL) salt

    3/4 cup (175 mL) chocolate chips or dark chocolate, raisins or dried cranberries

Directions

  1. Preheat the oven to 350°F. In a small saucepan, cover the lentils with water and bring to a simmer; cook for 8-10 minutes, or until tender. Drain well and set aside to cool.
  2. In a large bowl, beat the butter, oil, and brown sugar until creamy; beat in the egg and vanilla.
  3. Add the flour, oats, lentils, baking soda, cinnamon, and salt and stir by hand until almost combined; add the raisins and stir just until blended. Drop large spoonfuls onto a parchment-lined baking sheet and bake for 12-14 minutes, until set around the edges but still soft in the middle. Transfer to a wire rack to cool. Makes 1 1/2 dozen cookies.

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