Lentil Chocolate Chip Cookies
Directions
- Cook lentils according to package
- Preheat the oven to 350F. Line two baking sheets with parchment paper.
- Place the cooked lentils in a food processor and blend until completely smooth — this step is essential and takes about 2 minutes.
- The lentils should form a thick, uniform paste with no texture remaining. Transfer to a large bowl and mix in almond butter, maple syrup, egg, and vanilla until smooth.
- Fold in oat flour, almond flour, baking soda, and salt until combined. Stir in most of the chocolate chips, reserving a small handful. Scoop the dough into balls slightly larger than a tablespoon and place on the prepared baking sheets.
- Press each one down gently to about 1/2 inch thickness — this dough does not spread on its own. Press a few reserved chocolate chips into the top of each cookie.
- Bake 12-14 minutes until the edges are golden and the tops look set. Immediately scatter flaky salt over each cookie while they’re hot.
- Allow to cool on the pan for 10 minutes before moving — they firm up significantly as they cool.
Recipe and images: Speak Healthy To Me
