Chia seeds. Lentils. Wheat germ. Granola. Are these the first ingredients that come to mind when you are going to make some cookies? Probably not. Of course, I also added some chocolate chips for good measure and to please my pickiest eater. These cookies were inspired by the Granola Cookies from Brown Eyed Baker, and they eat like a meal. Okay, maybe not like a meal...but they definitely eat like a hearty snack. They are a soft cookie with lots of yummy things mixed in to crunch. They are just so full good stuff! See??
I debated what to call these cookies. They are so chock-full of stuff that I couldn't think of a clever name to sum it all up. I thought about "Hunky Chunky Cookies" because it sounded cute, but Simon nixed it. For some reason, he thinks they should be called "Cotton Candy Secret Cookies", which is obviously more than a little misleading. Without further ado, I give you the hearty snack cookies that are currently nameless. I welcome any and all suggestions. Leave me a comment with yours!
1/2 C butter, at room temperature
1/2 C brown sugar
1 egg
1/4 C dried lentils, cooked (or 1/2 C canned lentils, drained and rinsed)
1 C flour
3 C granola
1/2 C unsweetened coconut
1/2 C chocolate chips
1/2 C wheat germ
1/4 C chia seeds
Cream butter, sugar, and egg for several minutes until fluffy. Add lentils and beat well. Some lentils will still remain whole. Stir in flour to incorporate. In a separate bowl, combine granola, coconut, chocolate chips, wheat germ, and chia seeds. Gradually add the granola mixture to the wet mixture and stir until well incorporated.
Shape dough into balls and flatten slightly. (I find they look like slider burgers). The cookies will only spread slightly, so keep that in mind when forming them. Place on a silpat or parchment-lined baking sheet. Bake at 350` for 12-15 minutes. Cookies will brown at the edges, but will not be firm. Allow to cool on the baking sheets before removing to a wire rack to cool completely.
Amazing, I am adding these to the rotation - thanks Jane!
ReplyI hope you and your family enjoy them, Lisa! Isaac doesn't like the seeds in his teeth (oh, that picky boy), but Simon LOVES them! (Me too!)
Looks yummy Jane! What type of granola do you recommend? I usually make a quinoa granola- would this work or do you recommend a traditional oat kind?
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I used an oat-based granola, but I don't see any reason why a quinoa granola wouldn't work. It's all about texture. As long as the granola is crisp, dry, and chunky, I think any kind would be fine. Let me know how you make out if you try it with the quinoa! (And, actually, I'd love to try your quinoa granola recipe if you don't mind sharing!)
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