PB & Lentil Chocolate Chip Cookies By Chef Lauren Chandler
These cookies are loaded with two legumes – peanuts and lentils – 2 cups of lentils! The batter is more pourable than scoopable, but it works! Baking time depends on the moisture in your peanut butter and lentils (see note below). Want a thicker dough? Stir in a handful of flour or oats. Almond butter or another nut/seed butter with a similar texture works too.
Ingredients:
- 2 cups cooked brown lentils (about 3/4 cup uncooked), well drained and cooled *see note below in the lentil cooking instruction even if you know how to cook lentils!
- ½ cup well-stirred natural peanut butter
- 1/4 cup + 2 tablespoons dark maple syrup
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
Method:
Heat the oven to 325 F. Line two baking sheets with parchment paper or bake in two batches if you only have one baking sheet.
Add all ingredients except for the chocolate chips to the food processor and combine until smooth, scraping down the sides of the container when necessary. Transfer to a bowl and stir in the chocolate chips or remove the blade and stir the chocolate chips into the food processor container for fewer dishes to wash.
Place 9 heaping tablespoons of the dough evenly spaced on each baking sheet. Bake for about 35 minutes, until the underside starts to turn golden brown and the surface of the cookies don't sink when you lightly pat them with a finger.
Using both hands, carefully slide the parchment paper onto the countertop to cool. Once cool, use a thin spatula like a fish spatula to remove the cookies from the parchment paper, or use your hands to gently peel them off.
Store in an airtight container at room temperature for up to 4 days. These cookies become more moist over time. Handle with care so they stay intact.
To cook the lentils:
Pour the lentils onto a white surface, like a plate, and sift through them, removing any debris.
Rinse the lentils and drain, then transfer to a medium pot and add enough water to cover the lentils by 2 inches. Bring to a boil, then reduce the heat to a gentle simmer. Cook for 15-30 minutes, depending on type and age of lentils. *They should be tender with a little bite in the center. If the lentils are mushy, this recipe won’t work so pay attention when you are cooking them. Taste a few after 15 minutes and keep tasting until they’re texture of al dente pasta, again - mostly softened but with a little bite in the center.
Immediately drain and rinse under cold water to cool, then drain again shaking away liquid. If the lentils are hot and sit in the pot or in the strainer, they’ll continue to cook from the steam, so be sure to either drain and rinse well with cold water to cool or spread them out in an even layer on a baking sheet to let the air cool them down.
