1 cup cooked lentils, pureed or crushed with a fork
1 cup butter
1 cup brown sugar
1 cup whole wheat flour
1 tsp baking soda
1 tsp vanilla
1 cup quick rolled oats
1 cup slivered almonds
1 cup pumpkin seeds
1 cup chocolate chips
Preheat oven to 375F. Grease a cookie sheet or use parchment paper.
Cook lentils for 35 minutes in boiling water. Strain and crush with a fork.
Cream lentils, butter and sugar together and then add the egg and blend. Add flour, baking soda, vanilla, oats, almonds, pumpkin seeds and chocolate chips. Mix well.
Drop by spoonfuls on the baking sheet and flatten. Bake for 13 to 18 minutes and allow to cool on a baking rack.