Tuesday, 18 March 2014

Triple Chocolate
Macadamia
Trufflentil Cookies



I know what you're thinking;
Trufflentil?
That is a weird title for cookies
Right? Lentils?
Yes!
These decadent cookies are shaped just like the elusive truffle, so dark and rich in colour with the use of cocoa and earthy, high in protein lentils.
A cookie this rich looking is Decadent right?
Here's the surprise; they aren't.
In my latest venture, I decided to make a cookie that is more nutritious via fiber, minerals and protein= Lentils
Adding Canadian lentils make this cookie incredibly nutritious and no one will ever know that it has lentils in it!
https://www.facebook.com/CdnLentils
Lentils make this cookie crunchy on the outside and soft and tender on the inside.
I reduced the fat by 1/2 because the lentils replace some of the shortening. The cookies are not too sweet making this a perfect healthy bite size snack.

So why not add lentils to your dessert?
Now you can have have your cookie and 
eat it too!

Triple Chocolate Trufflentil Cookies


1/2 cup butter 
(margarine can be used, they will be softer)
1/2 cup canned green lentils 
(rinsed well and drained)
1 cup packed brown sugar
2 lg eggs
1 tsp pure vanilla extract
3 tbsp strong brewed espresso
2 cup flour
1/2 cup cocoa powder
1/2 cup chopped macadamia nuts(opt)
1/2 cup dark or semi sweet chocolate chips
1 tsp baking soda
pinch of salt
100g melted dark chocolate


Puree the lentils in a food processor.
Add the butter,  blend well.
Add the sugar, eggs, vanilla, melted chocolate, coffee and blend.
 Add the dry ingredients, pulse and blend only for a few seconds.

Stir in the nuts and chips by hand.


Using a small 1 tbsp size
ice cream scoop,


drop mounds 2"- 3" apart onto
  parchment/silpat lined baking sheets.




Bake @375F for 15min. Let cool on pans.

Drizzle
100g orange scented white chocolate, melted
2 tsp vegetable oil
Place ingredients into a heatproof dish and pop it in the oven when the cookies are baking for 5-7min. Stir to melt and drizzle over cooled cookies. Allow to harden at room temp. for approx. 1 hr.
*or microwave for 1-2 min on high*


Makes approx. 50-60 cookies 
*The dough can be mixed in a stand mixer with a paddle attached.*
*When stored in an air tight container at room temp. they soften all over, flavour is not affected*
* Can be frozen with parchment between single layers for up to 3 months*



 

2 comments:

  1. Will try first chance I get. Thanks for sharing! Looks delicious!

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    Replies
    1. Thanks, the real test is to make the kids eat them without telling them the nutritious ingredients...mine love them and have shared to friends!

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