Total Time 40 min | Prep 30 min | Cook 10 min | Serves 60 Difficulty Moderate
2points each cookie!
Shhhhh! No one else needs to know, but we’ll let you in on the secret ingredient in these devilishly delicious cookies: lentils! They add loads of fiber and protein to this cake-like cookie that is divine dunked in coffee, milk or an afternoon cup of tea. The tang of buttermilk and bitterness of dark chocolate are tempered by the richness of butter and just the right dose of sugar in a chocolatey cookie everyone will love. Store these in an airtight tin at room temperature for up to 1 week. That is if you can keep them around that long!
¾ cup(s), drained and rinsed
2 large, separated
3½ oz, melted
½ stick(s), softened
- Preheat oven to 350ºF. Coat two large cookie sheets with cooking spray or line with parchment paper.
- In a small bowl, sift flour, baking soda and salt; set aside.
- In a blender or food processor, puree lentils with egg yolks until smooth; set aside.
- In a large mixing bowl using an electric mixer, cream butter, sugar and vanilla until light and fluffy. With mixer running on low speed, add melted chocolate; combine thoroughly. Add pureed lentils; mix well.
- Alternating in batches, add flour mixture and buttermilk to batter, mixing after each addition (dough will be sticky).
- Whip egg whites until soft peaks form; fold into the batter.
- Drop heaping teaspoons of batter onto prepared cookie sheets, leaving about 1-inch between cookies; bake until puffed and set, about 8 to 10 minutes. Allow cookies to cool on cookie sheets for about 2 minutes and then remove to a wire rack to cool completely. Store in an airtight container. Dust with powdered sugar before serving. Yields 1 cookie per serving.
*Could affect SmartPoints valuePlay around with the flavors in this recipe: swap 1 teaspoon of vanilla extract for 1 teaspoon of instant coffee, ground cinnamon or almond extract. Or for a little sweet-heat, add 1/4 teaspoon cayenne pepper.