Lentil Cookies

Lentil Cookies - 8.5g Carbs, 1.3g Fiber, 4.4g Sugars

Recipe From: Alton Brown, 2006 With Nutrition Being FoundFrom The Same Recipe Posted to Allrecipes.Com

Prep Time: 30 min

Cook Time: 1 Hour 10 min

Yield: 4 1/2 Dozen

User Rating: 5 Stars


 * 9 1/2 oz Whole-Wheat pastry flour, Approximately 2 Cups*
 * 1 Tsp baking powder
 * 1 Tsp salt
 * 1 1/2 Tsp Ground cinnamon
 * 1/2 Tsp Ground allspice
 * 8 oz sugar, Approximately 1 Cup **note
 * 6 oz unsalted butter, Room Temperature, Approximately 3/4 Cup
 * 1 egg
 * 2 Tsp vanilla extract
 * 1 1/2 Cups Lentil Puree, Recipe Follows
 * 3 1/2 oz rolled oats, Approximately 1 Cup
 * 4 oz Dried Fruit, Approximately 1 Cup
 * 2 1/4 oz Unsweetened Dried Shredded coconut, Approximately 1 Cup


 * cook's Note: if Desired, a Quarter of The Whole-Wheat FlourCan be Substituted With Lentil flour For a Denser, StrongerFlavored 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, CreamTogether The sugar And butter on Medium Speed. Add The EggAnd Mix Until Just Incorporated. Add The vanilla And LentilPuree And Mix Until Combined. Add The flour Mixture AndBlend on Low Speed Until Just Combined. Remove The BowlFrom The Mixer And Stir in The Oats, Dried Fruit And coconut.

Form The Dough Into Balls About 2 Teaspoons in Size AndPlace on a Baking Sheet With Parchment Paper, LeavingAbout 1-Inch of Room in Between. Bake For 15 to 17 Minutes,Or Until an Internal Temperature of 195 Degrees f is ReachedOn an Instant-Read Thermometer.

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========================================================================Lentil Puree:
 * 4 oz Lentils, Approximately 2/3 Cup, Picked Over And Rinsed
 * 2 Cups water

In a Small Pot Over Medium Heat, Combine The Lentils And TheWater. Bring to a Simmer, Cover, And Simmer For 30 to
 * 40 Minutes, or Until Lentils Are Tender. Remove From TheHeat And Puree. if Using Immediately, Let Cool. The PureeMay be Stored in The Refrigerator For 3 to 4 Days or inThe Freezer For 2 to 3 Months.

Yield: 1 1/2 Cups Lentil Puree

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Nutrition Calculated For 1 Serving (25g)

Recipe Makes 54 Servings

Nutrition Facts:
 * 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


 * note: Try Substituting Splenda Instead. Take Care, Gloria

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 * ]_Friends/ Healthy Recipes For diabetic Friends Y-Group]