Today I'm telling you a little secret - there are lentils in these cookies. Shhhhh. For real. And you would never have guessed if I didn't tell you. Because look at them. They look just like regular sticky toffee cookies with chocolate chunks, but they are bursting with the goodness of fibre and protein from the beloved lentil. If you feel like sharing your secret, by all means go for it, but if you want to sneak a little lentil action into your family's diet without them knowing, then by all means, keep this little doozy to yourself. They won't have a clue. And you can feel all proud of yourself. Go ahead, pat yourself on the back.
All of the familiar flavours of sticky toffee pudding are here - the wonderful, candy-like Medjool dates, the dark and earthy molasses, coconut sugar provides a nice caramel undertone, and of course you can never go wrong with Skor, ever ever ever. I should buy shares in Skor, I love it so. Here the chunks melt into little toffee puddles, oh, but there are puddles of dark chocolate, too. It's quite the marriage, with a creamy lentil purée being the secret ingredient to a cookie that is sure to become one of the favourites in your house like it is in mine. And, if they make it past the first day, you'll enjoy them even more on day 2. Accompanied with your favourite cuppa tea, it's a fine way to love your lentil.
The amazing people at Canadian Lentils are currently holding a contest to see who can create the best recipe using lentils. I love a good challenge, so this is my entry (and my first time baking anything sweet with lentils!). If you like what you see, head on over to the Canadian Lentils Facebook page and give this recipe a like or a comment, as you wish. Thank you in advance!
Sticky Toffee Lentil Cookies with Dark Chocolate Chunks
1/2 cup butter, at room temperature
2/3 cup coconut sugar OR brown sugar
1/4 cup molasses
1 large egg
1 tsp pure vanilla
2/3 cup lentil purée *
2 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 cup pitted Medjool dates, chopped
3/4 cup chopped Skor chocolate bars (about 156 grams)
1/2 cup dark chocolate chunks
Preheat oven to 350*F. In the bowl of a stand mixer, cream together the butter, coconut sugar and molasses until light and fluffy, about 2 minutes. Beat in the egg, vanilla and lentil purée until all combined. In a separate bowl, stir together the flour, salt, baking soda and then add this to the butter mixture. Mix on low until almost combined, then add the dates, Skor pieces and chocolate chunks. Beat on low until all combined. Roll into 1 inch balls and place on parchment lined baking sheets, about 2 inches apart. Bake for 12-14 minutes, until lightly golden around edges but middle still quite soft. Transfer to wire rack to cool. Makes about 2 dozen cookies.
1/2 cup green lentils, picked over for stones and rinsed well
3 cups water
In a small saucepan, bring the lentils and water to boil over high heat. Reduce heat to medium and simmer until tender - about 25-30 minutes. Drain, return to pot and let cool until barely warm. Blend with 1/2 cup cold water, using an immersion blender or food processor. You want a fairly thick, smooth purée. Let cool before adding to cookie batter.