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 extra to decorate the cookies
1cup(250 mL) walnut pieces
Directions
To make lentil purée, place the lentils and water in a food processor 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 puréed lentils and the 1 cup (250 mL) 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.
Hi Diane! It doesn’t really matter which lentil you use. Canned lentils are usually green or brown, but if you are cooking your own lentils, we would recommend whole or split red lentils as they are softer than green or brown when cooked from dry. But if you only have green or brown lentils, cook them until they are really soft so they will puree smoothly and won’t be too crunchy when added whole.
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 extra to decorate the cookies
1cup(250 mL) walnut pieces
1
To make lentil purée, place the lentils and water in a food processor 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 puréed lentils and the 1 cup (250 mL) 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.
The lentils, does it matter which lentils?
Hi Diane! It doesn’t really matter which lentil you use. Canned lentils are usually green or brown, but if you are cooking your own lentils, we would recommend whole or split red lentils as they are softer than green or brown when cooked from dry. But if you only have green or brown lentils, cook them until they are really soft so they will puree smoothly and won’t be too crunchy when added whole.