The most delicious puffy pumpkiny lentil choco cookies ever! Soft, chewy, and secretly packed with protein. Pumpkin purée keeps them moist, lentils add a hearty twist, and chocolate chips make them feel like a treat.
1cup(250 mL) cooked & cooled red split lentils, drained & mashed (see notes)
1cup(250 mL) pumpkin purée (not pumpkin pie filling)
1/2cup(125 mL) brown sugar
1/4cup(60 mL) melted butter or oil
1tsp(5 mL) vanilla extract
1/2cup(125 mL) chocolate chips (white, milk or dark)
1 1/2cups(375 mL) all-purpose flour
1 1/2 - 2tsp(7-10 mL) pumpkin pie spice (see notes)
1tsp(5 mL) baking powder
1tsp(5 mL) baking soda
1/2tsp(2 mL) salt
Directions
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together mashed red lentils, pumpkin purée, brown sugar, melted butter (or oil) and vanilla until smooth. Add chocolate chips and stir to combine. Set aside.
In a medium bowl, stir together flour, pumpkin pie spice, baking powder, baking soda and salt.
Add the dry mixture to the wet, stirring until just combined. Batter will be thick.
Drop spoonfuls of dough (about 2 Tbsp/30 mL each) onto the prepared baking sheet. Flatten slightly with damp fingers.
Bake for 12–14 minutes, until the edges are set and the edges are lightly golden.
Cool on the tray for 5 minutes, then transfer to a wire rack.
Notes
Cooking split lentils is easy! One cup (250 mL) dry split lentils makes about 2 1/2 to 3 cups (625 - 750 mL) cooked lentils. Use 1 cup (250 mL) for this recipe and freeze the remainder to use in smoothies, overnight oats, muffins, pasta sauce, lasagna, meatloaf, you name it! Check out how on our website here.
If you don’t have 1 1/2 tsp of pumpkin pie spice you can make your own. Combine 3/4 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp allspice and 1/8 tsp cloves. To make 4 Tbsp of pumpkin pie spice mix, combine 3 Tbsp ground cinnamon, 2 tsp ground ginger, 2 tsp ground nutmeg, 1 tsp ground allspice, 1 tsp ground cloves.
1cup(250 mL) cooked & cooled red split lentils, drained & mashed (see notes)
1cup(250 mL) pumpkin purée (not pumpkin pie filling)
1/2cup(125 mL) brown sugar
1/4cup(60 mL) melted butter or oil
1tsp(5 mL) vanilla extract
1/2cup(125 mL) chocolate chips (white, milk or dark)
1 1/2cups(375 mL) all-purpose flour
1 1/2 - 2tsp(7-10 mL) pumpkin pie spice (see notes)
1tsp(5 mL) baking powder
1tsp(5 mL) baking soda
1/2tsp(2 mL) salt
1
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2
In a large bowl, whisk together mashed red lentils, pumpkin purée, brown sugar, melted butter (or oil) and vanilla until smooth. Add chocolate chips and stir to combine. Set aside.
3
In a medium bowl, stir together flour, pumpkin pie spice, baking powder, baking soda and salt.
4
Add the dry mixture to the wet, stirring until just combined. Batter will be thick.
5
Drop spoonfuls of dough (about 2 Tbsp/30 mL each) onto the prepared baking sheet. Flatten slightly with damp fingers.
6
Bake for 12–14 minutes, until the edges are set and the edges are lightly golden.
7
Cool on the tray for 5 minutes, then transfer to a wire rack.
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We hope you do try these cookies!