Lensiekoekies (1 bakkie, 8g proteïen)

Dit Lensiekoekies are easy healthy, high-protein cookies made from canned lentils. There’s no protein powder needed to reach 8 gram proteïen per serving. You will love that the cookie dough is gluten-free, vegan, and gereed binne 5 minute by blending all the ingredients in your food processor.

INHOUDSOPGAWE

+ Bekyk Meer- Bekyk Minder

I love making cookies without regular wheat flour and load them with healthy ingredients, like I did for my Kekerertjie-grondboontjiebotterkoekies, Amandelmeel Grondboontjiebotterkoekies, of Hennepkoekies. It makes a super-healthy alternative to classic cookies and the recipe is even easier to make!

Alhoewel die hele resep net hieronder is, moet jy nie al my wenke verder af misloop nie, insluitend bestanddeelruilings, my kookwenke en stap-vir-stap-foto's!

Lensiekoekies

Dit Lensiekoekies are easy healthy, high-protein cookies made from canned lentils. There's no protein powder needed to reach 8 gram proteïen per serving. You will love that the cookie dough is gluten-free, vegan, and gereed binne 5 minute by blending all the ingredients in your food processor.

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Voorbereidingstyd: 10 minute mins

Kooktyd: 12 minute mins

Totale tyd: 22 minute mins

Kursus: Nagereg, peuselhappie

Kombuis: Amerikaanse

porsies: 8 koekies

kalorieë: 291.4 kcal

Author: Carine Claudepierre

KookmodusVerhoed dat jou skerm donker word

1x2x3x

Bestanddele

Amerikaanse gewoonte - metrieke

• ▢ 1 ½ koppie Canned Brown Lentils - afgespoel, gedreineer
• ▢ ¾ koppie Grondboontjiebotter (Ongesoute) - (aantekening 1)
• ▢ ⅓ koppie Esdoringstroop - (aantekening 2)
• ▢ ⅓ koppie Tuisgemaakte Hawermoutmeel - (aantekening 3)
• ▢ 1 eetlepel Vanielje-ekstrak
• ▢ 1 teelepel Bakpoeier
• ▢ ¾ koppie Suiwelvrye Donker Sjokoladeskyfies - (aantekening 4)
• ▢ ¼ teelepel Sout

instruksies

• Preheat the oven to 350 °F (180 °C). Line a cookie tray with parchment paper. Slightly oil the paper with coconut oil. Set aside.
• In a food processor place the rinsed, drained canned lentils with the rest of the ingredients except the chocolate chips!
• Blend at high speed for 30 seconds, stop, scrape down the bowl of the food processor, and repeat a few times until the batter is smooth and there are almost no lumps of lentils. It should not take more than 2 minutes in total.
• Pour the dark chocolate chips and pulse a few times to incorporate evenly in the cookie dough.
• The batter should be a bit sticky and thick. Spray a cookie dough scoop with oil, scoop some dough from the bowl, and release it onto the baking sheet.
• Repeat with the remaining cookie dough, leaving a thumb of space between each cookie dough ball.
• Slightly wet your fingertips and flatten each cookie a little. These cookies will not expand in the oven, the shape you give now is the shape you get after baking them.
• Bake the cookies for 15-18 minutes at 350 °F (180 °C) until the cookie base is golden brown and crusty on top. The cookies stay very soft, and that is normal, they are fudgy cookies.
• Let the cookies cool on the rack for 10 minutes, then slide a spatula under each, to transfer them onto a cooling rack.
• Cool for 1 hour or until they reach room temperature before eating.

Notes

Let 1: You can also use sunflower seed butter for a nut-free option. Other nut butter works too including cashew butter or almond butter.

Let 2: Any liquid sweetener works, including coconut nectar or agave syrup.

Let 3: You can replace the oat flour with almond flour, but the cookie will be fragile with that option. All-purpose flour or spelt flour works, but the cookies are less moist and fudgy.

Let 4: You can use sugar-free vegan chocolate chips or replace the chips with chopped walnuts.

stoor: Store in the fridge or in the pantry for up to 4 days. Otherwise, freeze in a box and defrost on a plate at room temperature for 3 hours before eating.

Oondmodus: Ek gebruik die waaier-geforseerde (konveksie) modus. As jy die konvensionele modus moet gebruik, beveel ek aan dat jy die temperatuur met 15°C (25°F) verhoog. Die baktyd behoort dieselfde te wees, maar dit kan dalk 'n paar minute langer neem.

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Voeding

Dien: 1koekie | kalorieë: 291.4kcal | koolhidrate: 26.3g | proteïen: 8.4g | vet: 18g | Versadigde vet: 5.2g | Meervoudig onversadigde vet: 3.5g | Mono -onversadigde vet: 7.8g | Trans vet: 0.004g | natrium: 319.1mg | kalium: 304.6mg | Vesel: 4g | suiker: 13.4g | Vitamien A: 8.9IU | Vitamien B12: 0.03mg | Vitamien C: 0.03mg | kalsium: 76.8mg | yster: 2.3mg | magnesium: 82.6mg | fosfor: 168.2mg | sink: 1.4mg

Bestanddele en vervangings

You just need a few basic ingredients for these cookies:

• Canned Brown Lentils – Choose low-sodium or no-salt-added canned lentils. Cooked green lentils can be used as an alternative.
• Grondboontjiebotter – I use natural, unsalted peanut butter. Almond butter or sunflower seed butter can be substituted for different flavors or allergies.
• Esdoringstroop – Use pure maple syrup. Agave nectar, coconut nectar, or date syrup can be used as alternatives.
• Havermeel – Choose gluten-free certified oat flour if needed. You can make your own by blending rolled oats into a fine powder.
• Vanielje-ekstrak – Use pure vanilla extract. Almond extract can be used for a different flavor profile.
• Veganistiese Donker Sjokoladeskyfies – Select dairy-free dark chocolate chips. Cacao nibs or chopped nuts can be used for variation.

How to Make Lentil Cookies

This is quite an easy recipe to whip up, and it starts with pulsing the lentils.

Place the lentils and the other ingredients in the bowl of a food processor.

Process until it forms a thick mixture and remove the blade.

Incorporate the chocolate chips with a spatula and scoop the dough with a cookie scoop.

Flatten the dough balls on a baking sheet lined with parchment paper and bake them at 350 °F (180 °C) for 15-18 minutes.

Carine se Bakwenke

• Rinse the canned lentils thoroughly to remove any excess sodium and improve the texture of the cookies.
• For a smoother texture, blend the lentils separately before adding other ingredients.
• If the batter is too wet, add more oat flour one tablespoon at a time until the desired consistency is reached.
• For a firmer cookie, refrigerate the dough for 30 minutes before shaping and baking.
• Try different mix-ins like dried fruit, nuts, or seeds for added texture and flavor.
• To enhance the protein content further, add a tablespoon of chia seeds or hemp seeds to the batter.
• Bêre in 'n lugdigte houer at room temperature for up to 3 days, or refrigerate for up to a week.

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