Cardamom Chocolate Chip Lentil Cookies

More back-to-school/lunchbox ideas with these unusual but delicious cookies.  An after school snack (or afternoon coffee break!) of chocolate chip cookies is both iconic and nostalgic.  Who doesn’t want a cookie or three to look forward to and get them through the rest of the day?  My daughter always wants a sweet treat in her lunchbox, so I use it as a way to sneak in some healthy goodness.  Cookies are a great vehicle to “hide” healthy ingredients in.  While these have butter, sugar and chocolate chips (because I want them to actually taste good!!), they are also full of whole wheat pastry flour, oats, almond meal and an extra dose of protein from pureed lentils, which I promise you can’t taste.  And if gluten-free or nut allergies are a concern, don’t worry, we’ve got you covered with substitute ideas at the bottom of the recipe.

Making cookies with the roller/scraper might seem a little strange if you are used to a hand-held mixer or stand mixer with whisks.  But the stainless steel bowl is actually great for making cookies in, especially when you want to make a large batch, or have lots of extras in the dough, such as oats and chocolate chips.

The key to creaming the butter and sugar is speed!  You will want to also make sure your butter is at room temperature.  Cream the sugar and butter together for one minute on the highest speed, and occasionally push the scraper forward to free clumps:

After one minute, butter/sugar will be in clumps and mostly around the roller.

Scrape the roller down thoroughly and then cream another 4 minutes on the highest speed, briefly holding the scraper away from the bowl so the roller can beat the mixture against the side of the bowl.  If needed, occasionally push the roller or scraper towards the middle to thoroughly incorporate ingredients until creaming is done.

Your butter/sugar mixture should lighten in color and move freely around the mixer when done creaming.

If you feel like there is still a lot of butter in the roller grooves, scrape down before adding in remaining wet ingredients.

 

As stated above, the stainless steel bowl is great for chunky cookie dough.  I prefer milk chocolate chips in this recipe, but feel free to substitute semi-sweet.  Cardamom is one of my favorite under-used baking spices, but if you aren’t so keen on it, just leave it out.  Or you could substitute with 1 tsp. cinnamon OR 1/2 tsp. freshly grated nutmeg.

The dough will seem too wet because of the lentil puree, but will hold its shape nicely when baking.

These cookies are soft and cakey on the inside, and bake quickly.

You will be tempted to over-bake these, don’t! They should be barely beginning to brown around edges and on the bottom. If you bake too long they will start to dry out.

 

The cookies will keep at room temperature for up to 4 days, or freeze for 2-3 months so you can have a cookie whenever you need it!

If you have any questions or comments, please let us know.  Happy baking!

 

Cardamom Chocolate Chip Lentil Cookies

Prep Time: 20 minutes

Cook Time: 15 minutes

 

115 g. (1/2 cup) unsalted butter, room temperature

228 g. (1 cup) sugar

1 egg, room temperature

10 g. (2 tsp.) vanilla extract

390 g. (1 3/4 cup) lentil puree, recipe below

270 g. (2 1/2 cups) whole wheat pastry flour*

70 g. (1/2 cup) finely ground almond meal**

100 g. (1 cup) old-fashioned rolled oats

4 g. (1 tsp.) baking powder

4 g. (1 tsp.) kosher salt

3 g. (1 tsp.) ground cardamom

190 g. (1 cup) milk chocolate chips

 

Preheat oven to 375° F.  Line 2 cookie sheets with parchment paper or silicone baking mats.

In the Ankarsrum stainless steel bowl with the roller/scraper attachment, cream the butter and sugar on the highest speed for 1 minutes.  Scrape down roller and then cream an additional 4 minutes on highest speed, briefly pulling the roller and scraper towards the middle if needed to thoroughly cream ingredients.

Add the egg, vanilla extract and lentil puree and mix on medium (3 o’clock) speed.

In a medium bowl, whisk together the flour, almond meal, oats, baking powder, salt and cardamom.  With the mixer on the lowest speed (12 o’clock) slowly add in the dry ingredients.  Slightly increase speed and mix until thoroughly combined.  If needed, briefly pull the roller/scraper towards the center to help incorporate ingredients.

Add in chocolate chips and mix on medium-low speed (2 o’clock) just until mixed in.

Using a small disher or spoon, place heaping tablespoon size portions of dough onto prepared cookie sheets, about 2 inches apart.

Bake for 12-15 minutes, rotating halfway through, until cookies are set and edges/bottoms are lightly golden brown.

Let cool on pan for 5 minutes and then remove to a wire rack to finish cooling.

Yield: 4 dozen cookies

Lentil Puree:

114 g. (1/2 cup plus 1 Tbsp.) brown lentils

480 g. (2 cups) water

In a medium saucepan over high heat, bring the lentils and water to a boil.  Reduce heat and simmer for 30 minutes until lentils are completely soft.  Using a stick blender or regular blender, thoroughly puree.  You should have approximately 390 g. or 1 3/4 cup lentil puree.  LET COOL TO ROOM TEMPERATURE BEFORE USING.  Can be made up to a day in advance and stored in the fridge.

 

Cook’s Notes:

Gluten-free version with unsweetened shredded coconut instead of almond meal

*To substitute with gluten-free flour, use 300 g. (2 1/2 cups) of a measure for measure/cup for cup gluten-free all-purpose/multi-purpse flour.  Oats are naturally gluten-free, but can be processed in a facility with items containing gluten.  Make sure you buy oats that say “gluten-free”.

If you mill your flour at home, use soft white wheat.

**For nut allergies, replace almond meal with 33 g. (1/3 cup) finely shredded unsweetened coconut.

 

 

Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.