Split red lentils can be found at most supermarkets. The dried and split lentils take about 15 minutes to cook, so they provide an easy way to get more protein and fiber onto your family's table. Red lentils are mild in flavor, so they work wonders in these snack cookies. Serve 'em up after school with a tall glass of milk. MAKES 2½ dozen cookies.
Ingredients
½ cup (96 g) uncooked red lentils
½ cup (130 g) natural creamy peanut butter
1½ cups (234 g) old-fashioned oats
¼ cup (30 g) whole wheat flour
1 large egg
½ cup (125 g) unsweetened applesauce
¼ cup plus 1 tablespoon (100 g) maple syrup
1 teaspoon vanilla extract
½ teaspoon baking soda
⅓ teaspoon salt
¼ cup (44 g) chocolate chips
Instructions
Rinse the lentils and place in a small saucepan. Cover with 1½ cups (360 ml) water and bring to a boil. Cover, reduce the heat, and simmer for 10 to 15 minutes, or until most of the water is absorbed and the lentils are soft. Transfer the lentils to a small colander to drain away excess liquid.
In the bowl of a food processor, combine the lentils, peanut butter, 1 cup of the oats (156 g), the flour, egg, applesauce, maple syrup, vanilla, baking soda, and salt and process until well combined. Add the remaining ½ cup (78 g) of oats and the chocolate chips and pulse a few times just until incorporated. Cover the bowl and chill the mixture in the refrigerator for 30 minutes.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat. Drop heaping tablespoons (15 g) of batter onto the baking sheet (a small cookie scoop is a great tool for this job). They won't spread, so don't worry about spacing them far apart. Gently press down the tops of the cookies with the bottom of a small glass or measuring cup dipped lightly in flour. Bake for 12 minutes. Remove to a cooking rack. Keep leftovers refrigerated in a an airtight container.
Recipe by Lizs Healthy Table at https://liz.afones.com/2018/11/15/red-lentil-snack-cookies/