Plant-based, Protein-packed Chocolate Chip Cookies

Lentils are high in protein and carbohydrates, and so versatile that you can use them to make a variety of recipes without altering their flavor.
by on Saturday, November 14, 2020

Leftover Lentils Chocolate Chip Cookies

The Producers Stories team is happy to share recipes with our community. Farm-to-table ingredients and flavors shine with recipes, product spotlights, and blogs that highlight our farmers’ work. 

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Lentils are high in protein and carbohydrates, and so versatile that you can use them to make a variety of sweet or savory recipes without altering their flavor. They easily add a big nutritional boost to nearly any dish.

For example, you can add mashed lentils to your favorite cookie dough!

This recipe is inspired by To Your Health Sprouted Flour Co. To Your Health produces sprouted flour and grains, optimizing the nutritional value of these essential foods. They offer such a huge variety of flours and grains that we never get tired of experimenting with them in our recipes. With such an extensive product line, we’ve had the opportunity to play with a range of different flavors. Peggy, To Your Health founder, is truly an inspiration to us, and her story made us love sprouted grains even more.

Among the many benefits of sprouted flour, the germination process of sprouting causes the endosperm, phytates and starches of the grains to begin to break down, meaning we can absorb more nutrients and digest them more easily. 

Let’s learn how to make these plant-based protein chocolate chip cookies.

Ingredients:

Serving size: 7 XL cookies

  • 1 cup cooked organic sprouted lentils by To Your Health Sprouted Flour Co
  • 1 cup tahini (or any other nut/seed butter)
  • 1/2 cup oatmeal (you can make it yourself or use any other flour)
  • 1/2 cup coconut sugar (or raw cane sugar)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp stevia (you can also use your favorite sweetener or add more coconut sugar)
  • 1/3 cup dark chocolate chips

Preparation:

  1. Blend all ingredients (except the chocolate chips) in a food processor until smooth.
  2. Place the dough in a bowl with a lid and let it rest in the fridge for 15 minutes. In the meantime, preheat the oven to 350 • F/180 • C and prepare the cookie tray with wax or parchment paper.
  3. Grab the cookie dough from the fridge and shape the cookies! Use ~1/4 cup of dough to make each cookie.
  4. Add the chocolate chips to each cookie, pressing in a little with your fingers. Try adding a pinch of sea salt and coconut sugar on top.
  5. Bake for approximately 45 minutes. The cookies will feel a little soft to the touch but they will harden after cooling down.
  6. Enjoy! Store the rest of your protein-packed chocolate chip cookies in an airtight container in the fridge, and warm them up a little before sharing.
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How do lentil cookies sound? Share your experience in the comments below, follow @saturnoculinario for more inspiration, and click the button below to explore more of our recipes:

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