Lentil Cookies (Alton Brown)

By hmp13

Ingredients

• 9 1/2 ounces whole-wheat pastry flour, approximately 2 cups*
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground allspice
• 8 ounces sugar, approximately 1 cup
• 6 ounces unsalted butter, room temperature, approximately 3/4 cup
• 1 egg
• 2 teaspoons vanilla extract
• 1 1/2 cups lentil puree, recipe follows
• 3 1/2 ounces rolled oats, approximately 1 cup
• 4 ounces dried fruit, approximately 1 cup
• 2 1/4 ounces unsweetened dried shredded coconut, approximately 1 cup
• 4 ounces lentils, approximately 2/3 cup, picked over and rinsed
• 2 cups water

Details

Servings 10

Preparation

Step 1

*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.