LENTIL COOKIES
Steps:
- *Cook's Note: If desired, a quarter of the whole-wheat flour can be substituted with lentil flour for a denser, stronger flavored cookie
- Preheat the oven to 375 degrees F.
- In a medium bowl, combine the flour, baking powder, salt, cinnamon and allspice.
- In the bowl of a stand-mixer with a whisk attachment, cream together the sugar and butter on medium speed. Add the egg and mix until just incorporated. Add the vanilla and lentil puree and mix until combined. Add the flour mixture and blend on low speed until just combined. Remove the bowl from the mixer and stir in the oats, dried fruit and coconut.
- Form the dough into balls about 2 teaspoons in size and place on a baking sheet with parchment paper, leaving about 1-inch of room in between. Bake for 15 to 17 minutes, or until an internal temperature of 195 degrees F is reached on an instant-read thermometer.
- In a small pot over medium heat, combine the lentils and the water. Bring to a simmer, cover, and simmer for 30 to 40 minutes, or until lentils are tender. Remove from the heat and puree. If using immediately, let cool. The puree may be stored in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months.
- Yield: 1 1/2 cups lentil puree
ORIGINAL NESTLE® TOLL HOUSE CHOCOLATE CHIP COOKIES
This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.
Provided by Nestle Toll House
Categories Trusted Brands: Recipes and Tips Nestle® Toll House®
Time 39m
Yield 60
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Nutrition Facts : Calories 108.3 calories, Carbohydrate 12.7 g, Cholesterol 14.3 mg, Fat 6.2 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 3.1 g, Sodium 84.8 mg, Sugar 8.5 g
LIGHT CHOCOLATE CHIP COOKIES
This is a tasty recipe for soft and chewy chocolate chip cookies. Don't try to double it though, it doesn't turn out.
Provided by Megan Noble
Categories Desserts Cookies Drop Cookie Recipes
Time 35m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream the butter with the brown and white sugars. Stir in the vanilla, egg white, and water. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips.
- Drop dough by heaping spoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool for 1 minute on baking sheets before transferring to wire racks to cool completely.
Nutrition Facts : Calories 105.8 calories, Carbohydrate 17 g, Cholesterol 7.6 mg, Fat 4 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 88.8 mg, Sugar 10.7 g
CHOCOLATE CHIP LENTIL COOKIES
Adapted from Michael Smith, these cookies are everything you love in a chocolate chipper, with a nutty hint from both coconut oil and pureed lentils, not to mention less sugar thanks to organic xylitol.
Provided by YummySmellsca
Categories Chocolate Chip Cookies
Time 25m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 14
Steps:
- Preheat your oven to 375°F and line baking sheets with parchment or SilPat.
- Cream together the shortening, coconut oil, sugar and xylitol.
- Add the egg replacer, vanilla and lentil puree, beating in thoroughly.
- Add the dry ingredients (except chips) and mix to combine - do not beat, but there should be no visible flour.
- Fold in the chocolate chips.
- Drop tablespoons of dough 1-2" apart.
- Bake 9-10 minutes. Cool on the sheet.
Nutrition Facts : Calories 80, Fat 3.7, SaturatedFat 2.1, Sodium 37.8, Carbohydrate 11.7, Fiber 0.8, Sugar 7, Protein 1
BAL'S LENTIL COOKIES
Provided by Food Network
Categories dessert
Time 1h30m
Yield 24 cookies (or 12 large)
Number Of Ingredients 11
Steps:
- Cook the lentils in boiling water for 35 minutes. Strain the lentils and crush with a fork.
- Preheat the oven to 375 degrees F. Grease a cookie sheet or line a cookie sheet with parchment paper.
- In a bowl, cream the crushed cooked lentils, butter, and brown sugar together and then add the egg and blend. Add the flour, baking soda, and vanilla. Stir in the oats, slivered almonds, pumpkin seeds, and chocolate chips and mix well.
- Drop the cookies by the spoonful onto the prepared baking sheet and flatten. Bake the cookies for 13 to 18 minutes and allow to cool on a baking rack.
LENTIL COOKIES
Make and share this Lentil Cookies recipe from Food.com.
Provided by ellie3763
Categories Drop Cookies
Time 1h30m
Yield 4 1/2 dozen, 54 serving(s)
Number Of Ingredients 14
Steps:
- In a small pot over medium heat, combine the lentils and the water.
- Bring to a simmer, cover, and simmer for 30 to 40 minutes, or until lentils are tender.
- Remove from the heat and puree. If using immediately, let cool. The puree may be stored in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months.
- Preheat the oven to 375 degrees F.
- In a medium bowl, combine the flour, baking powder, salt, cinnamon and allspice.
- In the bowl of a stand-mixer with a whisk attachment, cream together the sugar and butter on medium speed.
- Add the egg and mix until just incorporated.
- Add the vanilla and lentil puree and mix until combined.
- Add the flour mixture and blend on low speed until just combined.
- Remove the bowl from the mixer and stir in the oats, dried fruit and coconut.
- Form the dough into balls about 2 teaspoons in size and place on a baking sheet with parchment paper, leaving about 1-inch of room in between.
- Bake for 15 to 17 minutes, or until an internal temperature of 195 degrees F is reached on an instant-read thermometer.
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- 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.
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- Add the butter and sugars to the bowl of your stand mixer. Beat until light and fluffy, about 5 minutes. Add in the egg and mix until combined. Stir in the vanilla. Add in the slightly cooled melted chocolate and mix until well combined (do not add in hot chocolate, or you will curdle the mixture.)
- Sift together the flour, baking soda, baking power, and salt. Slowly add this mixture to your stand mixer and mix until just combined. Stir in chocolate chips.
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