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