When looking for a healthier cookie (oxymoron I know) I came upon a recipe from Bal Arneson of the food network. I am a big fan… so, I modified the recipe and took out some of the fat, the nuts & seeds, and with my own flour mix turned it into a gluten free Lentil cookie! This cookie is so versatile that you could change out the chocolate chips for raisins, for m&m’s, for dried cranberries, or a mixture of nuts and dried fruit!
Grandma’s GF Lentil & Chocolate Chip Cookies
Published: March 11, 2015
- Yield: 45 cookies
- Prep: 15 mins
- Cook: 15 -18 mins
- Ready In: 30 mins
This recipe makes a big batch of 2 inch cookies, just right for little hands
- 1/2 cup dry lentils cooked, drained, & cooled
- 1/2 cup butter
- 1 cup brown sugar
- 1 large egg
- 1 cup Gluten-Free Grandma’s All-Purpose Flour Mix
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup oatmeal quick cooking
- 1 cup chocolate chips
- You will need to have cooked lentils ready for this recipe. Place 1/2 cup dry lentils in a sauce pan and cover with 2 cups water. Bring to boil and simmer for 50 minutes. Drain & Cool
- In the bowl of your electric mixer place 1 cup of the cooled lentils, 1/2 cup butter, and brown sugar.
On medium speed mix until well combined (2 minutes)
- Add in the egg, and vanilla and beat well. (Yes, the mixture looks a little weird at this point .. just wait)
- Into the same bowl add the flour, and soda. Again, mix well.
- With mixer on low, add in the rolled oats and chocolate chips. Mix well (Looking better isn’t it!)
- Drop the cookies by teaspoonfuls onto the prepared cookie sheets. Keeping your fingers wet, slightly flatten the cookies.
- Bake for 15 – 18 minutes. Let cool for a few minutes before removing from the cookie sheets.
Once completely cooled… Enjoy!