Freaking delicious, and by swapping out half the butter for a cup of cooked lentils, you add in 16 grams of fiber, 18 grams of protein, and a healthy dose of iron. You also eliminate 90 grams of fat with the switch. The best part, however, is the cookies are so, so good. I was really taken with the beautiful texture, and the flavor is classic snickerdoodle.
1 cup cooked red lentils
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup soft butter
1/4 teaspoon salt
1 teaspoon baking soda
2 teaspoons cream of tartar
1 1/2 cups sugar
2 1/2 cups flour
2 tablespoons cinnamon
1/4 cup sugar
In a food processor or blender, pulse the lentils, eggs, vanilla, butter, salt, baking soda, and cream of tartar until the butter is in tiny beads and the mixture is fairly smooth.
In a medium mixing bowl, stir together the sugar and flour. Stir in the wet ingredients until a soft dough forms. Refrigerate the dough for at least an hour, or until it has firmed up enough to roll into small balls.
Preheat the oven to 400 degrees. Mix the cinnamon and 1/4 cup sugar in a small bowl. Using damp hands, roll the chilled dough into 1 1/2 inch rounds and coat them with the cinnamon sugar mixture. Place the dough rounds on a cookie sheet that has been coated with cooking spray, or that has been lined with a silpat or parchment paper. Place the dough rounds 2 inches apart, as they will spread as they bake.
Bake each tray of cookies for ten minutes, or until the edges are golden (be sure to chill any unused dough until you are ready to roll it and bake). Place the cookies on a wire rack to cool. Makes about 3 1/2 dozen cookies.
Seriously, try these.