I’m sorry, I’m terrible at naming recipes.
I’m not into cutesy names – I just want a recipe title to tell you what it is. And so often I end up with some crazy long name and I feel like you might get lost in it.
I wanted to name them “No-Bake Chocolate Peanut Butter Lentil Oat Coconut Cookies” but I exercised some restraint.
I just didn’t want to leave out any of the important stuff, you know?
Because everyone loves a good no-bake cookie recipe. And everyone loves chocolate, peanut butter and cookies. But it’s the lentils that sets these apart. The oats and coconut? They’re old friends.
This is my second entry to the Lentil Recipe Revelations Challenge with Canadian Lentils. I entered two recipes last year, and when the chance came up to do some more…. “baking”… with lentils, I couldn’t resist.
I just love a challenge.
You know that I love a sweet treat here and there. And there and there and there.
I also love packing my sweet treats with better-for-you things, like whole wheat flour, and replacing fats with yogurt or applesauce and reducing the sugar. Yes, there’s a time and place (and I find lots of them) to go all out. But why not rejoice in the fact that you can feel less guilty about stuffing your face with chocolate and peanut butter?
I made four versions of this recipe before picking a favorite. F-O-U-R.
I haven’t made four versions of any recipe before.
The first time, the cookies were too gooey for my liking, and I used chocolate pudding mix in them. I wanted to stick with what I like to call “real” ingredients (though I love my shortcuts as much as the next person) in my second batch, and find a ratio that would set a little firmer.
The second time, the cookies turned out incredibly well. But then I thought that since this was a lentil recipe challenge, I should try to increase the amount of lentils.
I tried a third time. Too gooey.
I tried a fourth time. Too gooey.
And though I love my underbaked baked goods as much as the next person, for some reason I prefer a no-bake cookie that sets so that it’s dry on the outside. Maybe I’m crazy?
I’m not talking hockey puck dry, I just don’t want half of the cookie to remain stuck to my fingers after I’m done.
Thankfully my husband’s coworkers didn’t mind eating my “fails” too badly.
So I’m sharing with you the second recipe: it is absolutely delicious, with a combination of oats, lentils and coconut, and they set up beautifully so that they are firm at room temperature. You need to try these!
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No-Bake Chocolate Peanut Butter Lentil Cookies
- 1/2 cup split red lentils dry
- 1 cup water
- 1/2 tsp vanilla
- 1/2 cup chocolate chips
- 1 1/2 cups granulated sugar
- 5 tbsp cocoa powder
- 3 tbsp smooth peanut butter
- 1/3 cup milk
- 3 cups large flake oats
- 1 cup shredded coconut sweetened or unsweetened, according to your tastes
- Line two baking sheets with wax paper and set aside.
- In a medium pot, combine lentils, water and vanilla. Bring to a boil over medium-high heat, and cook, stirring, for 10-15 minutes until liquid is absorbed and lentils are tender. Turn off heat.
- Stir in the chocolate chips, sugar and cocoa powder and stir until totally combined. Add peanut butter and milk and stir until totally combined. Stir in oats and coconut.
- Spoon onto prepared baking sheets using a tablespoon. Let set on the counter or in the fridge for 2-3 hours or until completely set. You can speed up the process in the freezer.
- These freeze great and thaw quickly, but can also be stored in the refrigerator for a few days, if they last that long!
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