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Butterscotch Lentil Cookies

Butterscotch Lentil Cookies

Desserts

Course

Difficulty

Easy

Pulse Type

Lentils

Specialty Diet

Vegetarian

Cook Time

20 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1⁄2 cup butter
1⁄2 cup brown sugar packed
1 cup sugar
2 eggs
2 tsp vanilla extract
1 1⁄2 cups lentil purée
1 cup lentils cooked (about 1⁄2 cup dry)
1 1⁄2 cups flour all-purpose
2 cups rolled oats made into coarse flour in blender or food processor
2 tsp cinnamon ground
1⁄2 tsp nutmeg ground
1 tsp baking powder
2 tsp baking soda
1 cup butterscotch chips plus extras to decorate the cookies
1 cup walnuts pieces

Instructions

*Preparing lentil purée: Add 2 ½ times the amount of water as lentils. Bring to a boil, reduce heat, cover and simmer for 45 minutes. Stir frequently. Cool slightly and do not drain. In small batches, mash or pureè lentils with a sieve, food mill, blender, food processor or potato masher. Purée should be the consistency of canned pumpkin. Add water to thin if needed.
Preheat oven to 375°F. 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 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 to 10 minutes. Cool cookies on wire racks.