Chocolate Chip Cookies

In addition to putting fruits and vegetables in our desserts, we also love adding pulses, such as black beans, white beans and lentils too! Adding pulses into desserts adds a boost of fibre and protein, and makes the desserts more filling. We know lentils and cookies may sound weird, but we promise they still taste like chocolate chip cookies, just with a nutrition boost.

Recipe adapted from: Lentils

Photo by Joeie Schwartz

Makes 18 Cookies

 Ingredients:

  • 6 tbsp oil*

  • ½ cup brown sugar

  • 1 egg*

  • ¾ cup whole wheat flour

  • ¾ cup oats

  • 1 tsp baking soda

  • ½ tsp cinnamon

  • ¼ tsp salt*

  • 2/3 cup chocolate chips

  • 2/3 cup canned lentils, rinsed and drained

  • Optional: 1 tsp vanilla extract*

*Ingredient not provided by summerlunch+ at home

Equipment:

  • Large mixing bowl

  • Whisk or fork

  • Mixing spoon

  • Measuring cups and spoons

  • Parchment paper

  • Oven

  • Oven mitts

 

Directions:

  1. Preheat the oven to 350F.

  2. In a large bowl, mix together oil and brown sugar. Beat in the egg and vanilla (if using).

  3. Add the flour, oats, lentils, baking soda, cinnamon, and salt and stir by hand until almost combined. Add the chocolate chips and stir just until blended.

  4. Drop large spoonfuls onto a parchment-lined baking sheet and bake for 12-14 minutes, until set around the edges but still soft in the middle. Transfer to a wire rack to cool.

 
 

Did you know: Canada is the world's leading producer and exporter of lentils! 🇨🇦