RCI-VG.004.1095.001
Raisin Spice Lentil Cookies
These cookies fill the kitchen with a delicious fragrance while baking. They taste great fresh from the oven with a glass of cold skim milk. Recipe From: Magic Beans, 1996 by Patti Bazel.
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyadvanced
Ingredients
- lentils¾ cupuncooked
- 1½ cups
- ½ cup
- ½ cup
- ¼ cup
- 1 tsp
- ⅓ cup
- ½ cup
- 1½ cups
- ¼ tsp
- 1 tsp
- 1 tsp
- ¼ tsp
- ¼ tsp
- ¼ tsp
- 1 cup
- ½ cup
- 1 unit
Method
1
Combine lentils and water in a saucepan and bring to a boil over medium-high heat. Reduce heat and simmer until lentils are completely tender and most liquid is absorbed.
25 minutes
2
Transfer cooked lentils to a food processor and puree until smooth. Allow to cool to room temperature, approximately 10 minutes.
3
Preheat oven to 375°F. Spray two baking sheets with nonstick cooking spray and set aside.
4
Whisk together the egg substitute, honey, diet margarine, vanilla, and canned pumpkin in a large mixing bowl until well combined.
5
Fold the cooled lentil puree into the wet ingredients until fully incorporated.
6
In a separate bowl, whisk together unbleached flour, whole wheat flour, salt, baking powder, cinnamon, nutmeg, ginger, and orange peel.
7
Gently fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
8
Fold in the coarsely chopped walnuts and raisins until evenly distributed throughout the dough.
9
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them approximately 2 inches apart.
10
Bake for 18-20 minutes until the edges are set and the centers are just firm to the touch.
20 minutes
11
Remove cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.