- 1 cup cooked lentils*
- 1 cup water
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 egg
- 2 teaspoons almond extract
- 1 cup old-fashioned rolled oats
- 1 cup raisins or dried cranberries (or a combination)
- 1 cup unsweetened shredded coconut
- Heat oven to 375 degrees F. Line two baking sheets with parchment paper.
- Combine cooked lentils and water in a small saucepan. Bring to a simmer over medium heat. Cook 10 to 15 minutes or so, mashing mixture with a fork until a paste forms. Set aside to cool.
- In a large bowl, whisk together flours, cinnamon, nutmeg, baking powder and salt.
- In a separate large bowl or bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars on medium speed 2 minutes until light and fluffy. Stir in egg, then almond extract and cooled lentil mash until well combined.
- Add flour mixture to butter mixture; stir just until a dough forms. Carefully stir in oats, raisins and coconut.
- Scoop heaping tablespoons of dough about 1 inch apart on prepared baking sheets. Bake 16 to 18 minutes, rotating pans halfway through baking, until edges of cookies are golden brown. Cool a few minutes before eating.
- *To cook lentils: Rinse 1/2 cup uncooked lentils in a colander or strainer. Combine with 1 cup water in a small saucepan. Bring to a rapid simmer over medium-high heat, then reduce to barely a simmer (just a few bubbles) and cook 20 to 30 minutes until lentils are soft with just a little bite. Strain, if necessary.