Lentil Cookies

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== Description ==
* Recipe From: Alton Brown, 2006 with nutrition being found from the same recipe posted to Allrecipes.com
* Prep Time: 30 min
* Cook Time: 1 Hour 10 min
* Yield: 4½ Dozen 
* User Rating: 5 Stars
* Contributed by Gloria at Healthy Recipes For diabetic Friends Y-Group
== Ingredients ==
* 9½ oz whole-wheat pastry flour, approximately 2 cups cook's note: if desired, a quarter of the whole-wheat flour can be substituted with lentil flour for a denser, stronger flavored cookie.
* 1 tsp baking powder
* 1 tsp salt
* 1½ tsp ground cinnamon
* ½ tsp ground allspice
* 8 oz sugar, approximately 1 cup Try substituting Splenda instead
* 6 oz unsalted butter, room temperature, approximately ¾ cup
* 1 egg
* 2 tsp vanilla extract
* 1½ cups lentil purée (Recipe follows)
* 3½ oz rolled oats, approximately 1 cup
* 4 oz dried fruit, approximately 1 cup
* 2¼ oz unsweetened dried shredded coconut, approximately 1 cup
=== Lentil purée ===
* 4 oz lentils, approximately ⅔ cup, picked over and rinsed
* 2 cups water
== Directions ==
# Preheat the oven to 375 °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 purée 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 °F is reached on an instant-read thermometer.
=== Lentil purée ===
# In a small pot over medium heat, combine the lentils and the water. 
# Bring to a simmer, cover, and simmer for 30 to 40 minutes, or until lentils are tender. 
# Remove from the heat and purée. 
# If ising immediately, let cool. 
# The purée may be stored in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months.
Yield: 1½ cups lentil purée
== Nutritional information ==
Nutrition calculated for 1 Serving (25g). Recipe makes 54 Servings
* 68 Calories, 31 Calories from Fat 31, 3.5g Total Fat,
* 2.3g Saturated Fat, 0.2g Polyunsaturated Fat,
* 0.7g Monounsaturated Fat, 0g Trans Fat, 10mg Cholesterol,
* 52mg Sodium, 43mg Potassium, 8.5g Total Carbs,
* 1.3g Dietary Fiber, 4.4g Sugars, 1.3g Protein
== Notes ==
Category:Cookie Recipes
Category:Diabetic friendly Recipes