Lentil Cookies

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

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: 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

can be substituted with lentil flour for a denser, stronger flavored cookie.
 * Cook's Note: If desired, a quarter of the whole-wheat flour

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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======================================================================== 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 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

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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

Contributed by :
* Healthy Recipes For Diabetic Friends Y-Group