Cookies just got a wholesome upgrade! These lentil cookies are the perfect blend of classic and creative still made with the ingredients you love (eggs, flour, oats, and chocolate chips), but with an extra boost of nutrition from lentils.
Don’t worry, you won’t taste the lentils. They blend right in, leaving you with soft, chewy cookies that the whole family will enjoy.
If you’re looking for a fun way to sneak more fibre and protein into a treat, this recipe is for you.
Here's to adding more beans to our diet!
Ingredients
- ¼ cup brown sugar
- ¼ cup neutral oil (canola)
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup whole wheat flour
- ¾ cup oats
- ⅔ cup canned lentils, rinsed and drained
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ⅔ cup chocolate chips
Instructions
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix wet ingredients – In a large bowl, whisk together the oil and brown sugar. Beat in the egg and vanilla.
3. Add dry ingredients – Stir in the flour, oats, baking soda, cinnamon, and salt until almost combined.
4. Fold in lentils and chocolate chips – Add the rinsed lentils and chocolate chips, mixing just until evenly incorporated.
5. Scoop and bake – Drop large spoonfuls of dough onto the prepared baking sheet. Bake for 12–14 minutes, until set around the edges but still soft in the centre.
6. Cool – Transfer to a wire rack and let cool completely before storing.
This recipe makes about 15 cookies.
Storage Tips
- Room Temperature: Keep cookies in an airtight container for up to 3 days for best taste (they’ll last up to a week, but may dry out a bit).
- Freezer: Store in an airtight container or freezer bag for up to 3 months. Place parchment or wax paper between cookies to prevent sticking. Thaw at room temperature.
Tips & Variations
- Make it vegan: Replace the egg with a flax egg (1 tablespoon ground flax + 3 tablespoon water).
- Try different mix-ins: Swap chocolate chips for raisins, dried cranberries, or chopped nuts.
- Add a drizzle: A light drizzle of melted dark chocolate on top.
FAQs: Lentil Cookies
They include all the classics (eggs, oats, flour, chocolate chips) but add lentils for extra fibre, protein, and a soft, chewy texture.
Nope! Lentils have a neutral flavour and blend right in. All you’ll taste is chocolatey, cinnamon goodness.
Here’s the breakdown:
⅔ cup canned lentils = ~7 g fibre total
¾ cup whole wheat flour = ~9 g fibre total
¾ cup oats = ~6 g fibre total
➡ ️ Total = ~22 g fibre per batch.
With 15 cookies, that’s about 1.5 g fibre per cookie.
Yes! Kids won’t even notice the lentils, making these a sneaky (but tasty) way to add nutrition.
Absolutely. Just thaw at room temperature or reheat for a few minutes in the oven.
Red lentils break down softer and may make the cookies more mushy. Green or brown lentils are better for this recipe.
More Recipes
Recipe
Lentil Cookies
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix wet ingredients – In a large bowl, whisk together the oil and brown sugar. Beat in the egg and vanilla.
- Add dry ingredients – Stir in the flour, oats, baking soda, cinnamon, and salt until almost combined.
- Fold in lentils and chocolate chips – Add the rinsed lentils and chocolate chips, mixing just until evenly incorporated.
- Scoop and bake – Drop large spoonfuls of dough onto the prepared baking sheet. Bake for 12–14 minutes, until set around the edges but still soft in the centre.
- Cool – Transfer to a wire rack and let cool completely before storing.
Notes
- About 1.5 g fibre per cookie.
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