Discover healthy gluten-free lentil cookies, perfect for on-the-go snacking! Enjoy a delicious treat that’s SCD legal and packed with nutrients.
Deliciously Nutritious Treats for a Guilt-Free Snack Anytime!
Lentils serve as the star ingredient in a unique gluten-free and grain-free cookie recipe that is naturally sweetened with honey. These lentil cookies are not only packed with protein but also incorporate almond flour and nut butter, creating a rich and satisfying flavor. They are ideal for those looking for nutritious snacks that are easy to prepare and perfect for travel. The recipe is particularly suitable for individuals following various dietary protocols, such as the Specific Carbohydrate Diet, gluten-free diets, and the Paleo diet, with some modifications available for vegan and Whole30 options.
Preparing lentils for this cookie recipe is straightforward: rinse them under cold water, boil with water or broth, and simmer until tender. The ingredients for the cookies include cooked lentils, almond flour, nut butter, honey, an egg or flaxseed, baking soda, and a splash of lemon or lime juice. Once combined, the dough can be rolled into balls and baked at 350 degrees for 12-15 minutes. This simple yet nutritious recipe meets a variety of dietary needs while delivering a delicious treat that is perfect for on-the-go snacking.
Wholesome Bites: Nutritious Lentil Delights for Your Busy Lifestyle!
Okay so I’m continuing my quest to find lentil recipes that I really enjoy if you’ve seen some of my earlier videos you know that I love lentils but not every lentil recipe really appeals to me so today I’m sharing with you a recipe I came up with for Nut Butter lentil cookies I also like to think of them as Nut Butter lentil snacks because they’re.
A great grab and grow grab and go snack they freeze really well it’s easy to put them in a Ziploc bag take them on an airplane in a car great for kids lunches they are made with peanut butter in the recipe I’m about to show you we’re going to go in the kitchen in a minute but you can substitute any Nut Butter if you prefer also it does include eggs but if.
You’re allergic to eggs and you’re able to have flax seeds you may substitute flax seeds and water for the eggs if preferred okay let’s go into the kitchen let’s start by taking a look at the ingredients first we have cooked lentils now I usually soak my lenal for about 4 hours and then I drain them and then I will cook them until they are tender.
That usually takes I don’t know around 35 40 minutes you do want to make sure though that your lentils are cooked we have honey almond flour egg and as I said you can substitute chia seeds and water if you want and at the end I will Flash the recipe and the substitute so you can see.
That I’ll also put it in the show notes and we have Nut Butter this is peanut butter but you can use any Nut Butter you like baking sorry I’ve got a lot of Shadows baking soda and salt and this is lemon juice now you can use lemon juice lime juice even vinegar you just want some acid to offset the baking soda it just helps it bake better.
It won’t affect the flavor here I’ve put all of the ingredients into a food processor I’m using the steel blade you can also mix this by hand but if you do you want to make sure that you mash your lentils very well first to a very creamy consistency okay all we need to do is process.
This until it is well mixed and creamy okay this came out a little loose when we have when we make these at the end they need to be formed into balls and this is a little too loose for that so I am going to add almond flour to 2 tablespoons at a time this is a 2 tspoon measure and keep processing it slowly.
Until it is to the consistency I like here I’ve dropped a dozen Cookie Balls onto parchment paper I’m going to bake these in a 350° oven for about 12 minutes now if you like you can flatten these with your hand I normally don’t I just leave them round but here’s a trick if you like a flatter cookie I’m going to use a pecan just take the.
Pecan press it in makes it very decorative also there I’ll do a few more you don’t really have to have a complete half of a pecan here’s a little piece sometimes you know just a little piece works too okay let’s go ahead and put these in the oven and I’ll check back with you in.
A few here we have the cookies when they’re done I just want to show you something this is very common when you bake with almond flow these are done perfectly if you look at the underside they look almost burnt they’re not not quite but they’re very very dark brown you will not taste that it will.
Not taste burnt at all now of course if you truly burn the cookie that’s different but it’s very normal to see that type of dark discoloration almond flour just does it both are great like I said these freeze beautifully just throw them in the freezer and then when you want to maybe have a little snack for your kids or for yourself in the car on.
A plane anywhere they’re right there waiting for you and they’re so healthy so full of fiber full of nutrients I really love love love this recipe it’s my own let me know your thoughts and if you have any questions let me know that as well.
