Alton Brown Lentil Cookies

This delicious and easy Lentil Cookies recipe by Alton Brown is a quick and nutritious treat perfect for any occasion. With a soft, chewy texture and a hint of warm spices, these cookies are packed with wholesome ingredients like oats, dried fruit, and coconut. Plus, you can easily swap in your favorite mix-ins for a personalized twist!

Recipe Ingredients:

Lentil Puree

• 2/3 cup brown lentils, picked over and rinsed
• 2 cups water

Lentil Cookies

• 2 cups whole-wheat pastry flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground allspice
• 1 1/4 cup sugar
• 2 sticks unsalted butter, at room temperature
• 1 large egg
• 2 teaspoons vanilla extract
• 1 1/2 cups lentil puree
• 1 cup rolled oats
• 1 cup dried fruit
• 1 cup unsweetened dried shredded coconut

How To Make Lentil Cookies?

1. Make the Lentil Puree: Combine 115g / 2/3 cup lentils and 475ml / 2 cups water in a 2-quart saucepan, bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 30 minutes until lentils are tender. Puree in a food processor until smooth and set aside to cool.
2. Preheat the Oven: Place one rack in the top third of the oven and another in the bottom third. Preheat to 180°C / 350°F.
3. Prepare Dry Ingredients: In a medium bowl, combine 240g / 2 cups whole-wheat pastry flour, 1 teaspoon baking powder, 1 teaspoon salt, 1 1/2 teaspoons ground cinnamon, and 1/2 teaspoon ground allspice.
4. Cream Butter and Sugar: In a stand mixer with the paddle attachment, mix 250g / 1 1/4 cup sugar and 225g / 2 sticks butter on medium speed for 3 minutes until light and fluffy. Add 1 egg and 2 teaspoons vanilla extract, then mix in 355ml / 1 1/2 cups lentil puree until combined.
5. Combine Wet and Dry Ingredients: With the mixer on low, gradually add the flour mixture until just combined. Remove the bowl and fold in 90g / 1 cup rolled oats, 150g / 1 cup dried fruit, and 80g / 1 cup shredded coconut.
6. Shape and Bake Cookies: Form dough into 2-teaspoon-sized balls using a spoon or #100 disher. Place on parchment-lined baking sheets, about 1 inch apart. Bake for 8 minutes, then rotate and swap the trays’ positions. Bake for another 7 minutes until the cookies’ internal temperature is around 93°C / 200°F.
7. Cool and Enjoy: Let cookies cool on a rack for 10 minutes before enjoying.

Recipe Tips:

• Cool the Lentil Puree: Make sure the lentil puree is at room temperature before mixing it into the dough. Warm puree can melt the butter and affect the cookie’s texture.
• Measure Flour Correctly: Spoon the flour into the measuring cup and level it off with a knife. Too much flour can make the cookies dry and crumbly.
• Use Room Temperature Butter: Softened butter blends better with sugar, creating a fluffy base for the cookies. Cold butter will not mix well, and melted butter can make the cookies too flat.
• Don’t Overmix the Dough: Once you add the dry ingredients, mix until just combined. Overmixing will make the cookies tough instead of soft and chewy.
• Even Baking with Pan Rotation: Swap and rotate the baking trays halfway through baking. This ensures even cooking and prevents some cookies from burning while others are underdone.

How To Store Leftovers?

• Refrigerate: First, let the leftover Lentil Cookies cool to room temperature. Then, store them in an airtight container in the refrigerator for up to 1 week to keep them fresh and chewy.
• Freeze: To freeze Lentil Cookies, allow them to cool completely, then place them in a freezer-safe container or bag. They can be frozen for up to 3 months.

Nutrition Facts

• Calories: 84
• Total Fat: 4g
• Saturated Fat: 2g
• Cholesterol: 7mg
• Sodium: 62mg
• Potassium: 80mg
• Total Carbohydrate: 12g
• Dietary Fiber: 1g
• Sugars: 10g
• Protein: 2g

Check out More Recipes:

• Alton Brown Amaranth Wafers
• Alton Brown Gluten-Free Sugar Cookies
• Alton Brown Chocapocalypse Cookies
• Alton Brown The Chewy Chocolate Chip Cookie