Excuses? No, not really.
I don’t have much to say for myself.
Except that it’s FRIDAY which means…
I missed cookie Thursday, so obviously we need to have cookie Friday. Duh.
Besides that, I am officially UN spotty AND I have tonsillitis no longer. What what! Clearly cookies are a necessary celebration. Besides that, I riffed on the lentil cookies again and these were too unusual and good not to share. I got the idea since I wanted to figure out another gluten free cookie based on lentils that could be chocolate free for my choco-free friends (Jill, these are for you!).
I promise to do something savory or NOT a cookie some point soon. I mean, ideally my next post but my food life is unpredictable so no guarantees.
In other random food news (such is my life: a string of food-events. Breakfast! Snack! Lunch! Snack! Dinner! Snack!), Mutti had a birthday last week, which meant deliciousness at Boulevard and high tea. Which also meant a food coma ensued. Sooo worth it. Apparenlty there are also going to be a thousand pictures in this post, sorry I’m not sorry I reeeeealllyyy like photography (or whatever it is that I do)!!
Additionally, did you know that eggs+sautéed mushrooms and spinach+chopped walnuts+chopped dates+a small sprinkle of parmesan is unaccountably delicious? Because it is. Promise. Hey!! This is savory. Mostly… Do I get any points for that??
But anyway. Cookies. The reason we’re here in the first place. Happy allergen free cookie Friday! Proof that everyone can (and should) enjoy a cookie (or five) :)
Peanut Butter Lentil Cookies
Lightly sweet, as I prefer my ‘snacking’ cookies (as opposed to full on indulgent dessert). Full of protein and fiber, as well as a host of other minerals and nutrients and such (phosphorus, manganese, Vit B6), they’re also gluten free, vegan, and refined sugar free. I’ll snap to that. Recipe modified from the chocolate-chocolate chip lentil version from last week, here. Yield: 15 cookies (maybe would have been 16 if I could have stopped eating the dough, oops).
- 1.5 c green lentils, cooked
- 1/3 c organic salted peanut butter (mine was chunky)
- 1/2 c rolled oats
- 1/4 c pure maple syrup
- 1.5 tsp vanilla extract
- 1/4 c unsweetened shredded coconut
- 1 tsp baking powder
- 1/4 c dark chocolate chips**
- 1/8 c raw cocoa nibs**
**replace with carob for chocolate-free cookie fabulousness!
If needed, precook your lentils (1/2 c dry=1.5 c cooked).
Preheat the oven to 350, and line a baking sheet with parchment paper.
These are beyond easy (thank goodness for that because excuse me but who wants to make complicated cookies when they want cookies NOW?! Yes, that’s what I thought): Toss cooked lentils into the food processor, and process until mostly smooth. Add in peanut butter, oats, maple, vanilla, coconut, and baking powder, and pulse until it’s all combined into a big, deliciously thick mess. Stir in chocolate chips and cocoa nibs (I just take out the blade and use the bowl of the food processor). Drop by the tablespoon-sized ball onto the prepared cookie sheet, and bake 12 minutes until the tops are just firm. Let cool for a few, then move to a cooling rack to cool completely. Or just devour them immediately; why bother taking up fridge space for storage?!