Do you see those beautiful looking dark chocolate cookies? Can you guess what secret ingredient in these amazing fudgy cookies replaces the flour and makes everything hold together?
The secret ingredient is…. lentils!!! Yes, I created these cookies with some delicious organic black beluga lentils. You will never guess that there are lentils in these cookies when you taste them! They are so healthy you will not feel any guilt when devouring 3, 4 or even 5 of these amazingly delicious, protein filled and refined sugar-free chocolate cookies.
These cookies are really quick to make and contain only 7 ingredients! You need to cook your lentils ahead of time, but if you have cooked lentils on hand, you simply put all the ingredients in the food processor and let the machine do the work! Then you add the chocolate chips and just bake the cookies. It is that simple!
Now what are you waiting for? Go give these a try, you will thank me!
- 1½ cup black beluga lentils, cooked
- ½ cup rolled oats
- ¼ cup almond butter
- ⅓ cup agave syrup
- ⅓ cup cocoa powder
- 1 teaspoon baking powder
- 1 cup semi-sweet chocolate chips
- Preheat the oven at 350 degrees F.
- Combine cooked lentils, rolled oats, almond butter, agave syrup, cocoa powder and baking powder in the food processor and process until smooth.
- Transfer to a mixing bowl and mix in chocolate chips.
- Line two baking sheets with parchment paper.
- Using a small ice cream scoop, place 12 x 1½ inch balls of cookie batter on each baking sheet about 2 inches apart.
- Flatten the cookie balls.
- Bake in preheated oven for 15 minutes.
- Cool on wire rack.
- Store in an airtight container in the fridge for 5 to 7 days.
Leave a Reply