lentil cookies

Описание: lentil cookies by @theconsciousplantkitchen on tiktok


▢1 ½ cup Canned Brown Lentils - rinsed, drained
▢¾ cup Peanut Butter (Unsalted) - (note 1)
▢⅓ cup Maple Syrup - (note 2)
▢⅓ cup Oat Flour - (note 3)
▢1 tablespoon Vanilla Extract
▢1 teaspoon Baking Powder
▢¾ cup Dairy-Free Dark Chocolate Chips - (note 4)
▢¼ teaspoon Salt

Instructions

Preheat the oven to 350 °F (180 °C). Line a cookie tray with parchment paper. Slightly oil the paper with coconut oil. Set aside.
In a food processor place the rinsed, drained canned lentils with the rest of the ingredients except the chocolate chips!
Blend at high speed for 30 seconds, stop, scrape down the bowl of the food processor, and repeat a few times until the batter is smooth and there are almost no lumps of lentils. It should not take more than 2 minutes in total.
Pour the dark chocolate chips and pulse a few times to incorporate evenly in the cookie dough.
The batter should be a bit sticky and thick. Spray a cookie dough scoop with oil, scoop some dough from the bowl, and release it onto the baking sheet.
Repeat with the remaining cookie dough, leaving a thumb of space between each cookie dough ball.
Slightly wet your fingertips and flatten each cookie a little. These cookies will not expand in the oven, the shape you give now is the shape you get after baking them.
Bake the cookies for 15-18 minutes at 350 °F (180 °C) until the cookie base is golden brown and crusty on top. The cookies stay very soft, and that is normal, they are fudgy cookies.
Let the cookies cool on the rack for 10 minutes, then slide a spatula under each, to transfer them onto a cooling rack.
Cool for 1 hour or until they reach room temperature before eating.