Versatile Energy Cookies (made with lentils!)

This recipe was inspired by a chocolate chip oat cookie recipe in a little pulses cookbook that was given to me at the Saskatchewan pavilion during the 2010 Winter Olympics in Vancouver. I’ve modified it and gave it a little extra healthy twist. Using pulses in your baking is a good way to add extra goodness by boosting the protein, fiber and vitamin and mineral content, as well as a soft moist texture.  

• 1 cup cooked green lentils, drained

• 2 egg

• 1 cup unsweetened almond milk

• ½ cup coconut oil, melted

• ½ cup palm coconut sugar

• 1 Tbsp vanilla

• ½ tsp Himalayan salt

• 2 and 2/3 cups of quick cooking rolled oats

• 1 and ½ cups organic fine ground whole wheat flour

• 1 Tbsp ground cinnamon

• 1 Tbsp baking powder

• ½ tsp baking soda

• ½ cup dark chocolate chips**

• ½ cup unsweetened shredded coconut** 

Preheat oven to 350 degrees F.  

1. Line a cookie sheet with parchment paper or lightly spray cookie sheet with cooking spray.
2. In blender, puree beans, egg, almond milk, oil, sugar, vanilla and salt until smooth.
3. Pour wet mixture into medium-sized bowl.
4. Mix the dry ingredients together in a separate bowl; oats, flour, baking powder, baking soda and cinnamon together.
5. Add the dry mixture to the wet and stir until combined.
6. Add chocolate chips and shredded coconut and stir with a spoon until evenly combined.
7. Drop by rounded teaspoon, 2 inches apart on prepared cookie sheet and flatten slightly if needed.
8. Bake for 15-20 minutes, until lightly golden.

Yield: Approximately five dozen cookies. 

 **You can add anything you like to these cookies, for example, raisins, dried cranberries, apricots, and dates, chopped nuts, seeds, dark chocolate chunks, shredded carrots and chopped apples, etc. Be creative!