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Butterscotch Cookies

If you love butterscotch, you have to try these cookies made with loads of lentils!


  • 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.


Recipe courtesy

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