A great way to get in some plant-based protein. Enjoy them from breakfast or as an afternoon snack!
Makes 1 dozen cookies
½ cup Dry lentils (red split, green or brown lentils)
1 cup Water
¼ cup Organic coconut flour
1 cup Raw shelled walnut halves
¼ cup Maple syrup
½ tsp Baking soda
½ tsp Ceylon cinnamon
1 tbsp Pure vanilla extract
¼ cup 70% Dark chocolate chunks
In a small pot, combine lentils and water. Bring to a boil and then reduce the heat to medium-low. Continue simmering for 15-20 minutes (red split lentils cook faster) or until soften and all the water has been absorbed.
Meanwhile, in a food processor or high-powered blender, pulse the coconut flour and walnuts into a coarse crumb. Transfer the walnut mixture into a mixing bowl, and stir in the baking soda, cinnamon and chocolate chunks.
Once the lentils are cooked, transfer them into your food processor or blender. Add in the maple syrup and vanilla. Puree on high until smooth. Transfer the lentil puree into the walnut mixture and stir until fully combined.
Line a baking tray with parchment paper and preheat the oven to 370F. Divide the dough into 12 pieces and roll into spheres and place onto the baking tray, making sure to leave 1-cm around each cookie. Gently flatten the cookies with your palm. Bake for 18-20 minutes or until just golden on top. Let the cookies rest for 10 minutes before transferring to a cooling rack to completely cool.
Recipe can be doubled or tripled, and any leftovers can be stored in the freezer for up to 1 month.