Bals Lentil Cookies Recipes

Steps:

• *Cook's Note: If desired, a quarter of the whole-wheat flour can be substituted with lentil flour for a denser, stronger flavored cookie
• Preheat the oven to 375 degrees F.
• In a medium bowl, combine the flour, baking powder, salt, cinnamon and allspice.
• In the bowl of a stand-mixer with a whisk attachment, cream together the sugar and butter on medium speed. Add the egg and mix until just incorporated. Add the vanilla and lentil puree and mix until combined. Add the flour mixture and blend on low speed until just combined. Remove the bowl from the mixer and stir in the oats, dried fruit and coconut.
• Form the dough into balls about 2 teaspoons in size and place on a baking sheet with parchment paper, leaving about 1-inch of room in between. Bake for 15 to 17 minutes, or until an internal temperature of 195 degrees F is reached on an instant-read thermometer.
• In a small pot over medium heat, combine the lentils and the water. Bring to a simmer, cover, and simmer for 30 to 40 minutes, or until lentils are tender. Remove from the heat and puree. If using immediately, let cool. The puree may be stored in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months.
• Yield: 1 1/2 cups lentil puree

Steps:

• Preheat oven to 375˚F (190˚C).
• Heat a large skillet over medium heat then add 1 tablespoon of olive oil, shallot and garlic and sauté for 2-3 minutes, or until slightly golden brown then remove from heat.
• To a food processor, add the garlic and shallot, lentils, egg, 1 teaspoon of olive oil, tomato paste, parsley, Parmesan, bread crumbs, Italian seasonings, salt, and pepper and pulse, mixing until just combined.
• Transfer the mixture to a medium-sized bowl.
• Use a cookie dough scoop to scoop out balls of mixture then carefully form into balls.
• Arrange on a parchment paper-lined baking sheet.
• Bake for 10-15 minutes.
• Remove meatballs from oven and allow to cool for 5-10 minutes.
• Serve with spaghetti.
• Enjoy!

Steps:

• Cook the lentils in boiling water for 35 minutes. Strain the lentils and crush with a fork.
• Preheat the oven to 375 degrees F. Grease a cookie sheet or line a cookie sheet with parchment paper.
• In a bowl, cream the crushed cooked lentils, butter, and brown sugar together and then add the egg and blend. Add the flour, baking soda, and vanilla. Stir in the oats, slivered almonds, pumpkin seeds, and chocolate chips and mix well.
• Drop the cookies by the spoonful onto the prepared baking sheet and flatten. Bake the cookies for 13 to 18 minutes and allow to cool on a baking rack.

Steps:

• In a small pot over medium heat, combine the lentils and the water.
• Bring to a simmer, cover, and simmer for 30 to 40 minutes, or until lentils are tender.
• Remove from the heat and puree. If using immediately, let cool. The puree may be stored in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months.
• Preheat the oven to 375 degrees F.
• In a medium bowl, combine the flour, baking powder, salt, cinnamon and allspice.
• In the bowl of a stand-mixer with a whisk attachment, cream together the sugar and butter on medium speed.
• Add the egg and mix until just incorporated.
• Add the vanilla and lentil puree and mix until combined.
• Add the flour mixture and blend on low speed until just combined.
• Remove the bowl from the mixer and stir in the oats, dried fruit and coconut.
• Form the dough into balls about 2 teaspoons in size and place on a baking sheet with parchment paper, leaving about 1-inch of room in between.
• Bake for 15 to 17 minutes, or until an internal temperature of 195 degrees F is reached on an instant-read thermometer.