Lentils add a fantastic boost of nutrition including fibre, protein, iron, and B vitamins to these delicious cookies. (bonus: you can’t tell they’re in there!)

The lentil puree means these cookies end up soft and cakey, not crispy.

Hearty and filling, they will hold up to be one of your new favourite cookies.

Serve these as dessert or for a sweet and portable snack.

BANANA LENTIL CHOCOLATE CHIP COOKIES

Ingredients

For lentil purée:

• 2/3 cup split red lentils

• 2 cups water

For cookies:

• 2 cups all purpose flour or whole wheat pastry flour

• 2 1/2 teaspoons cinnamon

• 1/2 teaspoon salt

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 cup butter, softened

• 1/4 cup almond butter (or any other nut/seed butter)

• 1/2 cup packed brown sugar (these are lightly sweetened – if you like your cookies sweeter, try 3/4 cup packed)

• 1 large egg

• 2 large very ripe bananas, mashed

• Lentil purée (about 1 1/2 cups)

• 2 teaspoons vanilla

• 1 1/2 cups quick oats

• 1 cup unsweetened shredded coconut (or sub chopped walnuts if you don’t like coconut!)

• 1 cup chocolate chips

• 1/2 cup ground flaxseed (optional)

Directions

To make lentil purée: Rinse dry lentils well. Place in small pot with 2 cups water. Bring to a boil and cook until soft, 5-10 minutes. Drain, reserving water. Remove from heat and let cool slightly. In a blender or with a hand blender, purée lentils with 2 tbs-4 tbs of the reserved cooking water until the purée is the consistency of canned pumpkin or slightly thinner.

Preheat oven to 375F and line 2 large baking sheets with parchment paper.

In a medium bowl, combine flour with salt, baking soda, baking powder, and cinnamon. Set aside.

In large bowl or stand mixer, beat together butter, and nut/seed butter with brown sugar until smooth. Mix in egg and beat until combined. Mix in vanilla, cooled lentil purée, and mashed bananas. On low speed, add dry ingredients to wet ingredients and mix just until combined.

Fold in oats, coconut or nuts, chocolate chips, and flaxseed if using.

Scoop dough (~1 tablespoon each) onto baking sheets 1 inch apart. Flatten slightly with a spoon as these do not spread much while baking.

Bake for 12-14 minutes in preheated oven or until bottoms and edges are golden.

These freeze great!