Today marks day two of lentils week!
Day One: Homemade Lentil Flour
Yesterday I spoke about homemade lentil flour and basically how promising it is.
I knew my first creation would be something baked. It is a flour after all! I decided to create chocolate chip cookies made with lentil flour. Basic, to the point, and something that will not scare people off.
The results? AMAZING! Soooo good! Actually, my daughter inhaled most of them, but my husband took some in for his coworkers, and they were surprised by my use of lentil flour. The texture of these chocolate chip cookies made with lentil flour are like some other gluten-free recipes I have had. Meaning, a tad grainy but still delicious. I am glad my lentil flour combination was 1 cup un-toasted lentil flour, and ½ cup toasted lentil flour, because it was the perfect balance. Using pure toasted lentil flour for this recipe would be way overpowering. I actually want to give this recipe a try using a mix of coconut flour in it to see if that results in the cookies staying softer, longer (they were perfect the first day, but the following day you could definitely tell them firmed up. Still delicious dipped in milk!)
Not only are these cookies gluten-free. but they are super easy to make and require no specialty ingredients. That means no xanthan gum! I want to make a vegan version of this recipe using a flax-egg and coconut oil, but that will have to wait until I can process enough lentil flour again without overworking my food processor.
The key to keeping these chocolate chip cookies made with lentil flour soft is by making sure you do not overcook them. I initially baked these cookies for 12 minutes, and that was WAY too long. I found anywhere between 8-10 minutes was perfect. I also always bake on convection, so I am technically cooking these at 325F, but for standard ovens I would bake at 350F.
Chocolate Chip Cookies made with Lentil Flour
These chocolate chip cookies made with lentil flour are perfect for the gluten-free dieter in your life! Plus, they may be easily veganized.
Ingredients
- ½ cup butter, room temperature
- 1 ½ cups lentil flour (I used ½ cup toasted lentil flour, 1 cup regular lentil flour.)
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp. vanilla
- ¼ tsp. baking powder
- ⅛ tsp. baking soda
- 1 egg, room temperature
- Pinch of salt (I use salted butter so I tend to omit it.)
- ¼ - ½ cup melted chocolate (I melted ⅔ cup of chocolate and got between ¼ and ½ cup.)
- ½ cup chocolate chips
Instructions
- Preheat oven to 350F. Line a baking sheet with parchment paper or a silicone mat.
- Add the butter and sugars to the bowl of your stand mixer. Beat until light and fluffy, about 5 minutes. Add in the egg and mix until combined. Stir in the vanilla. Add in the slightly cooled melted chocolate and mix until well combined (do not add in hot chocolate, or you will curdle the mixture.)
- Sift together the flour, baking soda, baking power, and salt. Slowly add this mixture to your stand mixer and mix until just combined. Stir in chocolate chips.
- Measure out 1 tablespoon-sized portions and roll into balls. Top with a couple more chocolate chips and place into the oven for 8-10 minutes. Allow to cool slightly on baking sheet before moving to a wire rack.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 77Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 35mgCarbohydrates: 10gFiber: 1gSugar: 6gProtein: 1g
So happy with how these cookies turned out! The lentil flavor is almost nut-like. Everyone who tried them stated that they were different, but the taste, there was something about it that kept bringing them back. I could tell they were gluten-free, but that is not a bad thing. The flour almost reminds me of whole wheat baked goods when it comes to the texture of these chocolate chip cookies made with lentil flour. Technically I would say these cookies are double chocolate, but for ease of namesake, we will leave out the "double." However, using the Reese's Pieces chocolates on top really added a whole new element to these cookies. Maybe peanut butter lentil cookies will be in my future!
My daughter insisted we dip the cookies in milk. I am not a big fan of dipping cookies into milk, but I must say, these cookies paired perfectly with a glass of milk!
Be sure to give these cookies a shot! Homemade lentil flour is both easy and super affordable (especially compared to other gluten-free flours on the market.) I cannot wait to test out more recipes using this flour!
Kelley
These look so good! It's hard to believe you didn't use regular flour! So fun 🙂
Kacey
Thanks! I knew you would come back to check these cookies out 🙂
Annie @Maebells
This is so fun! I would not have ever thought to use lentils to make gluten free flour! My husband has celiac so we have been gluten free for almost ten years now. I will have to try this!
Kacey
I thought it was pretty creative myself! There are so many gluten-free flours out there (many that are quite expensive) that I figured there was no harm in experimenting with a new flour.
Sheena @ Hot Eats and Cool Reads
That is so cool you used lentil flour! These cookies look so good!!
Kacey
They were excellent! Even with that toasted lentil taste, it gave something unique to this cookie recipe.
Nancy P.@thebittersideofsweet
These look completely delicious and I am so intrigued with this lentil flour! A must try!
Kathleen @ Yummy Crumble
This is so cool! I never thought you could make flour that way and then come up with something so delicious as chocolate chip cookies 🙂
Kacey
Trust me, me neither, but the thought came to mind and I had to give it a try!
Andi @ The Weary Chef
Who knew beans could turn into cookies!? I'm going to have to try these for myself. A lot of them...
Kacey
Thanks Andi, my daughter ate most of them 🙂
Ashlyn @ Belle of the Kitchen
These cookies are beautiful! And how amazing that they are made from lentils! Just wow!
Meg @ The Housewife in Training Files
I have never heard of this flour but how can I turn it down when you made some delicious looking cookies?!
Kacey
Haha, my daughter could not say no to them and probably ate most (she is my toughest critic!)
Lulu
Bless you for sharing!
I made the cookies with half the sugar (the chocolate I used were sweet enough) they are the best ever cookies, better than the ones I normally buy!
Thank you again for uploading such perfect recipe 🙂
Kacey
Wow! Thank you! I have been meaning to make these again so you have motivated me!
Katy
Thank you so much for this recipe! We have made it twice now, and is our new favorite cookie recipe. I have never been such a fan of chocolate chip cookies, but these are so chewy and flavorful.
Kacey
Yay!! We love that they still have that crunch factor, too. Something I struggle to achieve when I make vegan cookies 🙂
Alecia
My daughter brought a friend home from college and she's got celiac disease. I also just so happened to get a surprise bag of lentil flour from my organic grain delivery. I had no idea what to do with the lentil flour, and have very little experience with gluten-free baking. I just made these cookies and they were fantastic! Mine turned out a little darker, but I probably just melted a little extra chocolate (plus I used semi-sweet chips). I couldn't stop the girls from eating them right out of the oven while the chocolate was still melted. If I hadn't made them myself I would never have guessed they were gf. Thanks for this great recipe - I'm looking forward to browsing through your other posts.
Kacey
Wow, this is awesome to hear!! I have so wanted to revisit this recipe as of late because they were really good 🙂 Love that you would not have noticed they were gluten-free 😉 Maybe the colour was different because it was store-bought lentil flour? I'm going to pick some up at the store and see if I notice a difference!
Alexandra
I made these yesterday, and wow! completely awesome, i loved them!
Great recipe, thanks!!
Kacey
Yay!! I've been slacking with lentil flour but I hope to visit more desserts using it 🙂