2cups(500 mL) cooked lentils or 1 can (19 oz/540 mL) lentils, drained & rinsed
1/2cup(125 mL) water
1/2cup(125 mL) butter
1/2cup(125 mL) brown sugarpacked
1cup(250 mL) sugar
2eggs
2tsp(10 mL) vanilla
1cup(250 mL) cooked or canned lentilsdrained & rinsed
1 1/2cups(375 mL) all-purpose flour
2cups(500 mL) oatmealmade into coarse flour in blender or food processor
2tsp(10 mL) ground cinnamon
1/2tsp(2 mL) ground nutmeg
1tsp(5 mL) baking powder
2tsp(10 mL) baking soda
1cup(250 mL) butterscotch chipsplus extras to decorate the cookies
1cup(250 mL) walnut pieces
Directions
To make lentil purée: place 2 cups (500 mL) lentils in a food processor with water and blend until smooth and the consistency of canned pumpkin. Add additional water 1 Tbsp (15 mL) at a time if more moisture is needed to reach the proper consistency. Set aside.
Preheat oven to 375°F (190°C). Lightly grease baking sheets.
In a large mixing bowl, cream together butter, brown sugar and white sugar. Add eggs and vanilla; mix well. Add pureed lentils and cooked lentils, and mix in evenly.
In a separate bowl, mix together dry ingredients.
Add dry ingredients to wet ingredients a little at a time, alternating with butterscotch chips and walnuts, until mixed evenly.
Drop by rounded tablespoons onto baking sheet, decorate with butterscotch chips, and bake until pale golden, 8-10 minutes. Let cool on pan for 2 minutes and then transfer to a cooling rack. Store in an airtight container.
2cups(500 mL) cooked lentils or 1 can (19 oz/540 mL) lentils, drained & rinsed
1/2cup(125 mL) water
1/2cup(125 mL) butter
1/2cup(125 mL) brown sugar (packed)
1cup(250 mL) sugar
2eggs
2tsp(10 mL) vanilla
1cup(250 mL) cooked or canned lentils (drained & rinsed)
1 1/2cups(375 mL) all-purpose flour
2cups(500 mL) oatmeal (made into coarse flour in blender or food processor)
2tsp(10 mL) ground cinnamon
1/2tsp(2 mL) ground nutmeg
1tsp(5 mL) baking powder
2tsp(10 mL) baking soda
1cup(250 mL) butterscotch chips (plus extras to decorate the cookies)
1cup(250 mL) walnut pieces
1
To make lentil purée: place 2 cups (500 mL) lentils in a food processor with water and blend until smooth and the consistency of canned pumpkin. Add additional water 1 Tbsp (15 mL) at a time if more moisture is needed to reach the proper consistency. Set aside.
2
Preheat oven to 375°F (190°C). Lightly grease baking sheets.
3
In a large mixing bowl, cream together butter, brown sugar and white sugar. Add eggs and vanilla; mix well. Add pureed lentils and cooked lentils, and mix in evenly.
4
In a separate bowl, mix together dry ingredients.
5
Add dry ingredients to wet ingredients a little at a time, alternating with butterscotch chips and walnuts, until mixed evenly.
6
Drop by rounded tablespoons onto baking sheet, decorate with butterscotch chips, and bake until pale golden, 8-10 minutes. Let cool on pan for 2 minutes and then transfer to a cooling rack. Store in an airtight container.
