…would taste just as sweet AND have less protein!!
There have to be more than a million cookie recipes in the world. Recently, it seems that more and more advertisements and recipes are for “healthy” cookies. Let’s be real: if I want a cookie, I don’t want one that’s healthy! I want one that has all the ingredients that make cookies taste good; sugar and chocolate!
I’m not claiming that these cookies are healthy, just that they have a few more added benefits than your typical homemade cookies. As far as store bought cookies go, these are WAY better because they don’t have the preservatives and unpronounceable ingredients on the back. Remember Mr. Pollan’s rule: eat junkfood, as long as you make it yourself!
Unless you live with me and know that this is the ONLY way I make cookies now, you’re probably thinking “what on earth could she possibly be putting in those cookies, that she hasn’t already told us??”.
The round, variegated answer comes in packages of 4 for $5 at Meijer: It’s LENTILS!
Now, you might be thinking “gross” or “Hm…” or “Oy”. But give it a try! You can barely taste the lentils in the cookies, and you get all the benefits of extra protein and fiber, AND still all the deliciousness of a normal cookie. That’s a whopping 7 grams of protein and 4 grams of fiber in EACH cookie, let me know how your Oreo’s compare!
I also substitute applesauce for butter in my recipe, but that’s not really necessary. In fact, there’s definitely an argument to be made for using real butter over processed applesauce anyway. (*note: this goes for butter not margarine. put that stuff away!)
Go Ahead! Give it a try! I promise you’ll be pleasantly surprised!
adapted from Bal’s Lentil Cookies
1 cup cooked lentils (1/2 cup non-cooked lentil in 1 cup of water. bring to a boil, then simmer until soft)
1 cup applesauce (or equivalent amount of butter: 2 sticks. …Now the applesauce is looking good, isn’t it!?)
1 cup of sugar (Brown, white, Demrara, whatever!)
1 cup of flour (white or whole wheat, but make sure it’s finely ground)
1 teaspoon baking powder
1 teaspoon vanilla
1 cup rolled oats
1 cup TOTAL, not each, of things to put in cookies (chocolate chips, pumpkin seeds, raisins, almonds, etc.)
1. Preheat oven to 375, and cook lentils (above). Puree into a rough mash using a blender or a jujjer (better known as an emulsifier or hand-held blender)
2. add sugar, applesauce, and egg. Puree more, careful not to make it too soupy
3. add flour, baking powder, vanilla. Mix well. Add Oats and cookie-things (ie-chocolate chips). Mix.
4. place on baking sheets in normal cookie fashion and cook for about 15 minutes.