the red lentils add protein, fiber, texture, crunch, and festive decoration
My husband asked me last night, “Do you really like these cookies… or do you just like them because they have lentils in them and they’re weird?”.
I made sure to set him straight. “I love these cookies, so much so, that I could easily eat 12 of them in one sitting.”
He replied, “I think your taste buds are slanted.”
Maybe they are.
This is what happens to your treats when you can not eat gluten, dairy, soy, eggs, blah, blah, blah. This is what happens when your cookies must be pimped with protein to make your pancreas happy. You put lentils in your cookies.
Maybe I’ve gone too far.
If I don’t make these cookies, I have no pumpkin cookie to eat. Sometimes I feel deprived of the foods those around me can freely eat. When I eat these cookies, I know no food deprivation. I know joy and Thanksgiving and hope that there’s still ingredients available to make a cookie that blesses my body and my tongue at the same time. My diet is messed up, and on so many days, I wish it weren’t so.
I feel like a normal pumpkin cookie eating American citizen when I eat these. I know they are total weirdness, but they are food reaction, food allergen, and blood sugar friendly! Maybe I should stop saying that all the time, since everything here at a-f is just that: food allergy and blood sugar friendly. The carbohydrates from the yam, maple syrup, teff flour, and oats are balanced with protein from the red lentils, pumpkin seeds, and white bean flour. They are also exploding with fiber.
Butternut squash functions as an undercover pumpkin in all of my pumpkin recipes, including this one. It exudes a holy pumpkin flavor that can not be replicated by a hollow pumpkin. If you’re not able to use mashed butternut squash, of course you can use pumpkin, but it won’t taste as good.
I make my own white bean flour, as well as my own flax seed meal, by using a dry grains container on a Vita-mix. If you don’t have a means to grind them, you can purchase white bean flour and flax seed meal from Bob.
When life gives you lentils, make red lentil pumpkin monster cookies!
Red Lentil Pumpkin Monster Cookies
Makes ~ 40 cookies
- 1 cup coconut oil
- 1 cup mashed yam
- 1 cup mashed butternut squash.
- 1 teaspoon vanilla
- 1 teaspoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 cup teff flour
- 1/3 cup white bean flour
- 1/4 cup ground flax seeds
- 1/2 teaspoon baking soda
- 1/4 teaspoon stevia
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/8 teaspoon salt
- 3/4 cup rolled oats, certified gluten-free
- 3/4 cup dry red lentils
- 1/4 cup pumpkin seeds
- 1 cup organic raisins
- Rinse dry red lentils and soak in filtered water for at least 4 hours. After soaking, fully rinse and set aside.
- Preheat oven to 350°F.
- Lightly chop raisins.
- Chop pumpkin seeds.
- Thoroughly mix all dry ingredients together.
- Thoroughly mix all wet ingredients together.
- Combine wet and dry ingredients together, making sure there are no leftover lumps.
- Add the oats, soaked red lentils, chopped pumpkin seeds, and chopped raisins to the cookie batter.
- Drop rounded teaspoonfuls about 2 inches apart on a cookie sheet lined with parchment paper.
- Bake for 15-18 minutes.
- Cool cookies on a rack.