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No-Bake Chocolate Peanut Butter Lentil Cookies

Prep Time 10 mins
Total Time 10 mins
Servings 24 cookies

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I’m sorry, I’m terrible at naming recipes.

No-Bake Chocolate Peanut Butter Lentil Cookies: lentils, oats and coconut make these no-bake cookies even healthier and full of protein and fiber. But you'd never know, because they taste just like the old favorite! www.thereciperebel.com

 

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?

No-Bake Chocolate Peanut Butter Lentil Cookies: lentils, oats and coconut make these no-bake cookies even healthier and full of protein and fiber. But you'd never know, because they taste just like the old favorite! www.thereciperebel.com

 

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.

 

No-Bake Chocolate Peanut Butter Lentil Cookies: lentils, oats and coconut make these no-bake cookies even healthier and full of protein and fiber. But you'd never know, because they taste just like the old favorite! www.thereciperebel.com

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.

No-Bake Chocolate Peanut Butter Lentil Cookies: lentils, oats and coconut make these no-bake cookies even healthier and full of protein and fiber. But you'd never know, because they taste just like the old favorite! www.thereciperebel.com

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!

*If you like this recipe, head over to the Lentil Recipe Revelations Challenge Pinterest Board and pin, like and comment on your faves, including this recipe here!

No-Bake Chocolate Peanut Butter Lentil Cookies

4.67 from 3 votes
These No Bake Chocolate Peanut Butter Lentil Cookies are a healthy new twist on an old favorite cookie!
Prep Time 10 mins
Total Time 10 mins
Cuisine American
Course Dessert
Servings 24 cookies
Calories 154kcal

Ingredients

  • 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

Instructions

  • 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!

Nutrition Information

Calories: 154kcal | Carbohydrates: 27g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Sodium: 27mg | Potassium: 121mg | Fiber: 2g | Sugar: 17g | Vitamin A: 15IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 1mg

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No-Bake Chocolate Peanut Butter Lentil Cookies
Prep time:
Total time:
Serves: 18-24
Ingredients
  • ½ cup red lentils, dry
  • 1 cup water
  • ½ tsp vanilla
  • ½ cup chocolate chips
  • 1 ½ 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)
Instructions
  1. Line two baking sheets with wax paper and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. These freeze great and thaw quickly, but can also be stored in the refrigerator for a few days, if they last that long!

 

 

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Andrea says

    I’m kind of a cooking newbie, I have all of these ingredients except flake oats, I have steel cut (from Costco so A LOT) you think they’ll work or should I go to the store ??.

  2. Shannon says

    In my humble opinion these need a bit of salt. Next time I will add 1/4 tsp. Cool recipe. Love the lentils!

  3. Kathy says

    I’ve made these twice. With all the fiber, I’d say they’re healthy. I’ll test them on my grand kids and if they like them, they’ll be a great snack. Thanks for the rcipe.

  4. Victoria says

    These cookies were AMAZING. Tried them a few weeks ago, making them again tonight as my one and only Christmas cookie. Great job on this one!

  5. Danielle says

    I’m loving your chocolate and lentil recipes! I also love no bake cookies, you just can’t go wrong with them. But these have lentils so I can eat more, right?! Pinned 🙂

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