Alton Brown's Lentil Cookies
| Prep Time: 60 min | Serves: 54 |
| Cooking Time: 15 min | Yield: 54 cookies |
Episode: Pantry Raid 6: Lentils
Ingredients
- 9 1/2 oz Whole Wheat Pastry Flour
- 1 tsp Baking Powder
- 1 tsp Salt
- 1 1/2 tsp Cinnamon, Ground
- 1/2 tsp Allspice, Ground
- 8 oz Sugar
- 6 oz Unsalted Butter
- 1 egg
- 2 tsp Pure Vanilla Extract
- 2/3 cup Red Lentils
- 3 1/2 oz Rolled Oats (bulk)
- 4 oz Dried Apricot
- 1 cup Shredded Unsweetened Coconut
Directions
Preheat the oven to 375 degrees F.
In a medium bowl, combine the flour, baking powder, salt, cinnamon and allspice.
In the bowl of a stand-mixer with a whisk attachment, cream together the sugar and butter on medium speed. Add the egg and mix until just incorporated. Add the vanilla and lentil puree and mix until combined. Add the flour mixture and blend on low speed until just combined. Remove the bowl from the mixer and stir in the oats, dried fruit and coconut.
Form the dough into balls about 2 teaspoons in size and place on a baking sheet with parchment paper, leaving about 1-inch of room in between. Bake for 15 to 17 minutes, or until an internal temperature of 195 degrees F is reached on an instant-read thermometer.