Alliance Grain Traders

From Producer to the World


Lentil Cookies


  • 1/4 cup AGT Foods King Red™ split lentils (washed)
  • 3/4 cup water
  • 1 1/2 cups all-purpose flour
  • 2 cups chocolate chips, semi-sweet
  • 1 cup rolled oats (quick-cook)
  • 1 cup brown sugar
  • 1 cup butter or margarine
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon


Cover lentils with water, bring to a boil and reduce heat. Cover and simmer until lentils are very tender (approx. 45 minutes). Drain lentils, saving enough stock to blend with lentils. Blend to make a smooth purée with a texture similar to canned pumpkin.

In a bowl, mix together sugar, butter or margarine and lentil purée. Stir in vanilla and beaten eggs. Sift flour, salt, baking soda and cinnamon together. Add flour mixture one-third at a time to creamed mixture and mix until blended. Mix in chocolate chips and oats. Drop from spoon onto greased cookie sheets. Bake at 375F for 12-14 minutes.

Yield: About 4 dozen cookies

Download a recipe card for Lentil Cookies