Delicious, satisfying, and nutrient-packed breakfast cookies, perfect for late-summer trips (near or far) and school days ahead! They are grain-free, vegan, and easy-to-make, too.
Happy August, everyone! It is approaching one million degrees here in Texas, so you may be surprised that I have been baking. I know, crazy. But so long as it is done in the early morning or late evening, I can do it.
Also, I have a specific incentive to bake: late summer travel. As you may have noticed, I have been absent for the past two weeks. It involved a new activity, one I’ve tried before, but forget about often: relaxing. I recommend giving it a try in these last weeks of summer!
Enough about relaxing, let’s return to baking. Specifically, baking these great breakfast cookies.
“Breakfast” cookies is misleading. You can follow my lead and eat these any time of the day for quick energy and lots of satisfaction. Nevertheless, they are especially healthy and convenient for breakfast on the go.
They also happen to be grain-free. And nut free. Vegan, too. I made them with soaked red lentils and coconut flour and the texture is hearty and filling, much like whole wheat cookies. They are super-travelers, too, meaning a paucity of crumbles and a taste that is even better a day or two after baking.
To make these, I soaked 1/2 cup of red lentils in an equal amount of nondairy milk. Use any variety you like (dairy milk is fine, too).
Once the lentils are plump, process them (along with any remaining milk in the bowl) until they are broken down but not completely smooth. Add the remaining ingredients–coconut flour, applesauce, coconut sugar, coconut oil, baking soda, salt, and some spices–and process, using on/off pulses until the mixture comes together into a cohesive dough.
I stopped to scrape down the sides of the processor bowl a few times to ensure that all was blended.
Scoop the batter onto a parchment paper-lined baking sheet (I used a small cookie scoop). The cookies do not spread much, so spacing them an inch or so apart works fine.
Now bake at 350F for 14 to 17 minutes until golden brown (technically, pinkish golden-brown, due to the lentils!)
Once cool, these cookies can be stored for days at room temperature, weeks in the refrigerator, or months in the freezer. Do not hesitate to add other goodies to the dough, such as chocolate, dried fruit, vanilla, more (or other) spices, or chopped seeds and nuts.
Though I have been touting their portability potential, I also recommend them for the aforementioned relaxing, too, be it morning, noon or night!
- ½ cup split red lentils, rinsed and drained (to remove any debris)
- ½ cup nondairy milk (I used almond milk)
- ½ cup unsweetened applesauce
- 3-1/2 tablespoons coconut flour
- 2-1/2 tablespoons coconut palm sugar
- 1 tablespoons virgin coconut oil, melted
- ½ teaspoon EACH ground cinnamon and ground ginger
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- In a small bowl, combine the lentils and the milk; loosely cover and let stand for at least 6 hours or up to 24 hours. Do not drain.
- Preheat oven to 350F. Line a large baking sheet with parchment paper.
- In a food processor, process the soaked lentils and remaining milk in bowl until finely chopped. Add the remaining ingredients to processor and process until well-blended, stopping to scrape down the bowl several times. Let the cookie dough stand for 3 to 5 minutes to llow the coconut flour to absorb some of the liquid.
- Using a small cookie scoop, scoop by heaping tablespoons onto prepared baking sheet, spacing about 1 inch apart.
- Bake in the preheated oven for 14 to 17 minutes until golden brown and firm to the touch at the centers. Cool on the baking sheet for 5 minutes and then transfer to a cool rack. Cool completely.
Storage: Store the cooled cookies in an airtight container at room temperature for 3 days at cool room temperature, the refrigerator for 2 weeks, or the freezer for up to 6 months.
Banana Option: If you like, an equal amount of mashed, very ripe banana (about 1 large will equal ½ cup mashed) can be used in place of the applesauce. You may want to cut back (slightly) on the coconut sugar (e.g., 2 tablespoons instead of 2-1/2).
Sugar Options: An equal amount of brown sugar or the granulated sweetener of your choice can be used in place of the coconut sugar.