Description Edit

Contributed by Gloria at Healthy Recipes For diabetic Friends Y-Group

  • Source: Alton Brown, 2006 with nutrition being found from the same recipe posted to
  • Prep Time: 30 minutes | Cook Time: 1 Hour 10 minutes
  • Yield: 4½ Dozen (54 servings) and 1½ cups lentil purée

Ingredients Edit

Lentil purée Edit

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

Directions Edit

  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 Edit

  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.

Notes Edit

  1. cook's note: if desired, a quarter of the whole-wheat flour can be substituted with lentil flour for a denser, stronger flavored cookie.
  2. Try substituting Splenda instead

Nutritional information Edit

Nutrition calculated for 1 Serving (25g):

  • 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
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