Red Lentil Pumpkin Monster Cookies

Ingredients


Wet

  • 1 cup coconut oil
  • 1 cup mashed yam
  • 1 cup mashed butternut squash.
  • 1 teaspoon vanilla
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon maple syrup

Dry

  • 1 cup teff flour
  • 1/3 cup white bean flour
  • 1/4 cup ground flax seeds
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon stevia
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/8 teaspoon salt

Monster Mix-Ins

  • 3/4 cup rolled oats, certified gluten-free
  • 3/4 cup dry red lentils
  • 1/4 cup pumpkin seeds
  • 1 cup organic raisins

Makes ~ 40 cookies

  1. Rinse dry red lentils and soak in filtered water for at least 4 hours.  After soaking, fully rinse and set aside.
  2. Preheat oven to 350°F.
  3. Lightly chop raisins.
  4. Chop pumpkin seeds.
  5. Thoroughly mix all dry ingredients together.
  6. Thoroughly mix all wet ingredients together.
  7. Combine wet and dry ingredients together, making sure there are no leftover lumps.
  8. Add the oats, soaked red lentils, chopped pumpkin seeds, and chopped raisins to the cookie batter.
  9. Drop rounded teaspoonfuls about 2 inches apart on a cookie sheet lined with parchment paper.
  10. Bake for 15-18 minutes.
  11. Cool cookies on a rack.

https://www.archerfriendly.com/2012/11/red-lentil-pumpkin-monster-cookies