Raisin Spice Lentil Cookies

Description
These cookies fill the kitchen with a delicious fragrance while baking. They taste great fresh from the oven with a glass of cold skim milk. Recipe From: Magic Beans, 1996 by Patti Bazel.
 * From: www.cinnamonhearts.com
 * Contributed by Healthy Recipes For diabetic Friends Y-Group
 * Makes 36 Cookies

Ingredients

 * ¾ cup lentils, uncooked
 * 1½ cups water
 * ½ cup egg substitute (equal to 2 eggs)
 * ½ cup honey
 * ¼ cup diet margarine (suitable for baking)
 * 1 tsp vanilla
 * ⅓ cup canned pumpkin
 * ½ cup unbleached flour
 * 1½ cups whole wheat flour
 * ¼ tsp salt
 * 1 tsp baking powder
 * 1 tsp cinnamon
 * ¼ tsp nutmeg
 * ¼ tsp ginger
 * ¼ tsp orange peel
 * 1 cup coarsely chopped walnuts
 * ½ cup raisins
 * nonstick cooking spray

Directions

 * 1) Rinse lentils and combine with water in a pan.
 * 2) Bring to a boil. Reduce the heat, cover, and simmer for 40 minutes or until tender.
 * 3) Drain off excess liquid.
 * 4) In the meantime, beat the egg substitute in a medium bowl.
 * 5) Add the honey and margarine. Cream until smooth.
 * 6) Add the vanilla, pumpkin, and cooked lentils.
 * 7) In a large bowl, combine the flours, salt, baking powder, cinnamon, nutmeg, ginger and orange peel.
 * 8) Add the lentil mixture and mix well.
 * 9) Fold in walnuts and raisins.
 * 10) Drop the dough by rounded tablespoons onto a cookie sheet sprayed with cooking spray.
 * 11) Bake for 10 minutes in 350 °F preheated oven.

Nutritional information
Per Cookie:
 * 82 Calories | 2g Total Fat (<1g Sat Fat) | 13g Carbs | 1g Fiber | <1mg Cholesterol | 54mg Sodium | 3g Protein
 * Exchanges: 1 Starch