Lentil Cookies

Description

 * Recipe From: Alton Brown, 2006 with nutrition being found from the same recipe posted to Allrecipes.com
 * Prep Time: 30 min
 * Cook Time: 1 Hour 10 min
 * Yield: 4½ Dozen
 * User Rating: 5 Stars
 * Contributed by Gloria at Healthy Recipes For diabetic Friends Y-Group

Ingredients

 * 9½ oz whole-wheat pastry flour, approximately 2 cups
 * 1 tsp baking powder
 * 1 tsp salt
 * 1½ tsp ground cinnamon
 * ½ tsp ground allspice
 * 8 oz sugar, approximately 1 cup
 * 6 oz unsalted butter, room temperature, approximately ¾ cup
 * 1 egg
 * 2 tsp vanilla extract
 * 1½ cups lentil purée (Recipe follows)
 * 3½ oz rolled oats, approximately 1 cup
 * 4 oz dried fruit, approximately 1 cup
 * 2¼ oz unsweetened dried shredded coconut, approximately 1 cup

Lentil purée

 * 4 oz lentils, approximately ⅔ cup, picked over and rinsed
 * 2 cups water

Directions

 * 1) Preheat the oven to 375°F.
 * 2) In a medium bowl, combine the flour, baking powder, salt,cinnamon and allspice.
 * 3) In the bowl of a stand-mixer with a whisk attachment, cream together the sugar and butter on medium speed.
 * 4) Add the egg and mix until just incorporated.
 * 5) Add the vanilla and lentil purée and mix until combined.
 * 6) Add the flour mixture and blend on Low Speed Until Just combined.
 * 7) Remove the bowl from the mixer and stir in the oats, dried fruit and coconut.
 * 8) 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.
 * 9) Bake for 15 to 17 minutes, or until an internal temperature of 195°F is reached on an instant-read thermometer.

Lentil purée

 * 1) In a small pot over medium heat, combine the lentils and the water.
 * 2) Bring to a simmer, cover, and simmer for 30 to 40 minutes, or until lentils are tender.
 * 3) Remove from the heat and purée.
 * 4) If ising immediately, let cool.
 * 5) The purée may be stored in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months.

Yield: 1½ cups lentil purée

Nutritional information
Nutrition calculated for 1 Serving (25g). Recipe makes 54 Servings
 * 68 Calories, 31 Calories from Fat 31, 3.5g Total Fat,
 * 2.3g Saturated Fat, 0.2g Polyunsaturated Fat,
 * 0.7g Monounsaturated Fat, 0g Trans Fat, 10mg Cholesterol,
 * 52mg Sodium, 43mg Potassium, 8.5g Total Carbs,
 * 1.3g Dietary Fiber, 4.4g Sugars, 1.3g Protein