If you love butterscotch, you have to try these cookies made with loads of lentils!
- Serving Size 1 cookie
- Calories 134
- Fat 6 g
- Saturated Fat 3 g
- Cholesterol 14 mg
- Carbohydrate 18 g
- Fibre 1 g
- Sugars 10 g
- Protein 3 g
- Sodium 82 mg
- Potassium 91 mg
- Folate 44 mcg
- Iron 1 mg
- 2 cups (500 mL) cooked lentils or 1 can (19 oz/540 mL) lentils, drained & rinsed
- 1/2 cup (125 mL) water
- 1/2 cup (125 mL) butter
- 1/2 cup (125 mL) brown sugar, packed
- 1 cup (250 mL) sugar
- 2 eggs
- 2 tsp (10 mL) vanilla
- 1 cup (250 mL) cooked or canned lentils, drained & rinsed
- 1 1/2 cups (375 mL) all-purpose flour
- 2 cups (500 mL) oatmeal, made into coarse flour in blender or food processor
- 2 tsp (10 mL) ground cinnamon
- 1/2 tsp (2 mL) ground nutmeg
- 1 tsp (5 mL) baking powder
- 2 tsp (10 mL) baking soda
- 1 cup (250 mL) butterscotch chips plus extras to decorate the cookies
- 1 cup (250 mL) walnut pieces
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.