Ingredients
½ cup red lentils, dry
1 cup water
½ tsp vanilla
½ cup chocolate chips
1 ½ cups granulated sugar
5 tbsp cocoa powder
3 tbsp smooth sugar free peanut butter
⅓ cup milk
3 cups large flake oats
1 cup shredded coconut (sweetened or unsweetened, according to your tastes)
Instructions
Line two baking sheets with wax paper and set aside.
In a medium pot, combine lentils, water and vanilla.
Bring to a boil over medium-high heat, and cook, stirring, for 10-15 minutes until liquid is absorbed and lentils are tender. Turn off heat.
Stir in the chocolate chips, sugar and cocoa powder and stir until combined.
Add peanut butter and milk and stir until totally combined.
Stir in oats and coconut.
Spoon onto prepared baking sheets using a tablespoon.
Let set on the counter or in the fridge for 2-3 hours or until completely set.
These freeze great
Ingredients
- 1/2 cup dry red lentils
- 1 cup water
- 1/2 tsp vanilla
- 1/2 cup chocolate chips
- 1 1/2 cups white sugar
- 5 tbsp cocoa powder
- 3 tbs smooth sugar free peanutbutter
- 1/3 cup milk
- 3 cups large flaked oats
- 1 cup shredded coconut
Servings: cookies
Instructions
- LINE two baking sheets with wax paper and set aside.
- IN a medium pot, combine lentils, water and vanilla.
- BRING to a boil over medium-high heat, and cook, stirring, for 10-15 minutes until liquid is absorbed and lentils are tender. Turn off heat.
- STIR in the chocolate chips, sugar and cocoa powder and stir until combined.
- ADD peanut butter and milk and stir until totally combined. Stir in oats and coconut.
- SPOON onto prepared baking sheets using a tablespoon.
- LET set on the counter or in the fridge for 2-3 hours or until completely set.
Recipe Notes
(recipe and photo credit: http://www.thereciperebel.com)
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