- 1 cup (250 mL) brown sugar
- ¾ cup (175 mL) margarine
- 1 egg
- 1½ (7 mL) tsp vanilla
- ¾ cup (175 mL) green lentil purée
- 1½ (375 mL) cups all-purpose flour
- ½ tsp (2 mL) salt
- 1 tsp (5 mL) baking soda
- 2 cups (500 mL) quick cooking rolled oats
- 1½ cups (375 mL) chocolate chips
- ¾ cup (175 mL) chopped pecans (optional)
Preheat oven to 190° C (375° F).
In a bowl, mix together sugar and margarine. Add egg mixture just until blended. Add vanilla and lentil purée and mix until blended.
Sift flour, salt, and soda together. Add flour mixture one-third at a time to creamed mixture. Mix on low until just blended. Add oats, chips and pecans and lightly blend.
Scoop 1 tsp of dough onto a greased cookie sheet 1” apart and flatten with a fork. Bake 12-15 minutes. Do not over bake.
Nutritional information
Per Serving (62g)
- Calories 149
- Protein 2.4g
- Carbohydrates 21g
- Fibre 1.9g
- Sugars 10.1g
- Fat 6.8g
- Cholesterol 5.1mg
- Potassium 94mg
- Sodium 159.7mg
- Vitamin A 4%
- Vitamin C 0%
- Calcium 1%
- Folate 3%
- Iron 16%
- Zinc 2%
Recipe courtesy of Canadian Lentils.
