Raisin Spice Lentil Cookies
These cookies fill the kitchen with a delicious fragrance while baking. They taste great fresh from the oven with a glass of cold skim milk. Recipe From: Magic Beans, 1996 by Patti Bazel.
- From: www.cinnamonhearts.com
- Contributed by Healthy Recipes For diabetic Friends Y-Group
- Makes 36 Cookies
- ¾ cup lentils, uncooked
- 1½ cups water
- ½ cup egg substitute (equal to 2 eggs)
- ½ cup honey
- ¼ cup diet margarine (suitable for baking)
- 1 tsp vanilla
- ⅓ cup canned pumpkin
- ½ cup unbleached flour
- 1½ cups whole wheat flour
- ¼ tsp salt
- 1 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp orange peel
- 1 cup coarsely chopped walnuts
- ½ cup raisins
- nonstick cooking spray
- Rinse lentils and combine with water in a pan.
- Bring to a boil. Reduce the heat, cover, and simmer for 40 minutes or until tender.
- Drain off excess liquid.
- In the meantime, beat the egg substitute in a medium bowl.
- Add the honey and margarine. Cream until smooth.
- Add the vanilla, pumpkin, and cooked lentils.
- In a large bowl, combine the flours, salt, baking powder, cinnamon, nutmeg, ginger and orange peel.
- Add the lentil mixture and mix well.
- Fold in walnuts and raisins.
- Drop the dough by rounded tablespoons onto a cookie sheet sprayed with cooking spray.
- Bake for 10 minutes in 350 °F preheated oven.
- 82 Calories | 2g Total Fat (<1g Sat Fat) | 13g Carbs | 1g Fiber | <1mg Cholesterol | 54mg Sodium | 3g Protein
- Exchanges: 1 Starch