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Recipe by

Chef Michael Smith

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Chocolate Chip Lentil Cookies by Chef Michael Smith

Prep Time: 15 Minutes

Total time: 30 Minutes

Servings: 24

These awesome cookies will impress everyone at your table. The kids won’t know they have a secret ingredient, they’ll just know they taste good. But you’ll know they’re packed with healthy lentil puree. So it’s your choice: make cookies because they taste great or because they’re great for you!

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Recipe by

Chef Michael Smith

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Ingredients

Directions

Nutrition

Ingredients

    ½ cup (125 mL) butter, softened

    2 cups (500 mL) brown sugar, packed

    1 egg

    2 tsp (30 mL) vanilla extract

    ½ cup (125 mL) lentil puree*

    2 cups (500 mL) all-purpose flour

    ½ tsp (2 mL) salt

    2 tsp (10 mL) baking powder

    2 cups (500 mL) chocolate chips

Directions

  1. Preheat your oven to 375°F (190°C). Turn on your convection fan if you have one. Use your stand mixer or food processor to cream together butter and sugar until they are smoothly combined. Add egg, vanilla, and lentil puree and continue until mixture is smooth once again.
  2. In a separate bowl whisk together flour, baking powder, and salt, evenly distributing finer powders amongst coarser ones. Add dry ingredients to wet ingredients and mix well. Stir in chocolate chips. Roll into balls or drop by spoonfuls, placing about two inches apart on a lightly oiled baking tray.
  3. Bake for exactly 12 minutes. Cool for a few minutes then serve, share, and get ready for the greatest hoodwink ever!

*Lentil Puree: In a food processor, place cooked lentils (or rinsed and drained canned). For every cup (250 mL) of cooked lentils, add ¼ cup (60 mL) water. Blend until smooth. Lentil puree has a similar consistency to canned pumpkin. Add additional water 1 tablespoon (15 mL) at a time if more moisture is needed. Store in the refrigerator for up to 3 to 4 days, or freeze for up to 3 months.