Monday, February 21, 2011

Lentil Cookies

I love Indian food. Recently I saw a show called The Spice Goddess on the Cooking Channel. Bal Arneson is the host and after seeing several episodes, I bought her book Everyday Indian: 100 Fast, Fresh and Healthy Recipes. The first recipe I tried was her lentil cookies. I've discovered E will eat almost anything that has the word "cookie" attached to it. I used all yellow lentils instead of mixed. The cookies are more on the crisp side and quite tasty. And thankfully, E likes them!

Bal's Lentil Cookies (makes 24 cookies)

Recipe courtesy Bal Arneson

Ingredients

  • 1 cup mixed lentils
  • 1/2 cup butter (I used Earth Balance Vegan Buttery Sticks instead)
  • 1/4 cup cream cheese (light)
  • 3/4 cup sugar
  • 1 egg
  • 1 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoon vanilla
  • 1 3/4 cup quick rolled oats
  • 1/4 cup raisins
  • 1 cup slivered almonds
  • 1/4 cup pumpkin seeds
  • 1/2 cup chocolate chips

Directions

1. Cook the lentils in boiling water for 35 minutes. Strain the lentils and puree in blender or food processor. (This can be done ahead)
2. Preheat the oven to 350 degrees F. Grease a cookie sheet or line a cookie sheet with parchment paper.
3. In a bowl, cream the butter, cream cheese and brown sugar. Add the egg and blend. Add the lentil puree and vanilla and mix well. Add flour, baking soda, and salt and mix. Fold in the oats, raisins, slivered almonds, pumpkin seeds, and chocolate chips and mix well.
4. Drop the cookies by the spoonful (about 1 tablespoon) onto the prepared baking sheet and flatten. Bake the cookies for 13 to 18 minutes and allow to cool on a baking rack.


Nutrition per cookie: 133 cals, 6.5 g fat, 16 g carbs, 1.75 g fiber, 5.6 g sugar, 3.15 g protein
(2 cookies for breakfast has equivalent protein of an egg)

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