I wanted to create a snack that was both healthy and indulgent. The result is a not-overly-sweet edible cookie dough with protein and fiber benefits added from the red lentil base and reduced fat content from avoiding nut flours. The spices, extract flavor, and mix-ins can all be swapped out to create other flavors, but keep in mind that the raisins aid in the overall sweetness of the finished product. Some adjusting may need to occur to accommodate.
This makes a total of 3 cups of cookie dough which comes out to 12 servings at 1/4 cup each. The nutrition facts are as accurate as I could get them since the lentils ingredient was a generic “cooked lentils” as opposed to specifying red lentils. I used Elmhurst cashew milk for this recipe. You may sub 1+1/2 tsp of cinnamon for the spices above if you wish, but I cannot have cinnamon.
N'Oatmeal Raisin Cookie Dough (Lentil)
- 2 cups red lentils, cooked
- 2 tbsp coconut oil, melted
- 3 tbsp nut milk
- 2 tsp vanilla extract
- 1/4 cup + 3 tbsp honey
- 1/4 tsp allspice
- 1/2 tsp nutmeg
- 1/2 tsp corriander
- 1/2 tsp cardamom
- 1/2 tsp salt
- 4 tbsp coconut flour, sifted
- 1 cup raisins
- 3/4 cup coconut, shredded & unsweetened
- Soak a 16oz bag of red lentils overnight.
- Drain and rinse the lentils and place them into the InstaPot liner with just enough water to cover them.
- Pressure cook on high for 22 minutes and allow to sit and naturally release before removing the liner.
- Once the lentils are done, remove from the liner from the InstaPot and stir it well until it becomes a thick lentil paste.
- Remove 2 cups of the lentil paste (aka cooked lentils) and add to a mixing bowl.
- Add the coconut oil, nut milk, extract, and honey and mix well. Add the spices, salt, and sifted coconut flour. Mix very well and allow to sit for 5 minutes.
- Add the raisins and shredded coconut and mix well.
- Store in a container in the fridge for a few hours until it firms up.
- Grab a spoon and enjoy.