Satisfying, satisfying, and nutrient-packed vegan coconut flour lentil cookies are reliable for breakfast (yes!), sweet treats, or for packing on day trips and into school lunches! The cookies are oil-free, grain-free, and straightforward-to-make, too.
Happy August, everyone! It is approaching one million degrees here in Texas, so you may be surprised that I have been baking. I know, crazy. But so long as it is done in the early morning or late evening, I can do it.
Also, I have a specific incentive to bake: late summer travel. As you may have noticed, I have been absent for the past two weeks. It involved a new activity, one I’ve tried before, but forget about often: relaxing. I recommend giving it a try in these last weeks of summer!
Enough about relaxing, let’s return to baking. Specifically, baking these nutritious, satisfying cookies.
Nourishing & Satisfying Vegan, Grain-Free, Nut-Free Cookies
I could call these “breakfast” cookies, but that would be misleading. Rather, I suggest following my lead and eating these any time of the day for quick energy and lots of satisfaction. Nevertheless, they are especially nourishing and convenient for breakfast on the go.
They also happen to be grain-free. And nut free. Vegan, too. I made them with soaked red lentils and coconut flour and the texture is hearty and filling, much like whole wheat cookies. They are especially-travelers, too, meaning a paucity of crumbles and a taste that is even better a day or two after baking.
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Oil-free
- Gluten-free
- Grain-free
- High fiber
- Straightforward to make
- Frugal
Ingredients for Vegan Coconut Flour Lentil Cookies
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.
- split red lentils
- nondairy milk (I used almond milk)
- unsweetened applesauce
- coconut flour
- coconut sugar
- ground cinnamon and ground ginger
- baking soda
- salt
How to Make Vegan Coconut Flour Lentil Cookies
Note that the complete instructions are also in the recipe card below.
Step One: Soak the Lentils
In a small bowl, combine the lentils and the milk; loosely cover and let stand for at least 6 hours or up to 24 hours.Do not drain.
Quick Soak Option: Heat the milk until hot and pour over the lentils. Soak for 30 minutes.
Step One: Preheat the Oven & Prepare Baking Sheet
Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper.
Step Three: Process the Cookie Dough
Once the lentils are plump, process them (along with any remaining milk in the bowl) in a food processor until they are broken down but not completely smooth.
Add the remaining ingredients–coconut flour, applesauce, coconut sugar, baking soda, salt, and some spices–and process, using on/off pulses until the mixture comes together into a cohesive dough.
Stop to scrape down the sides of the processor bowl a few times to ensure that it is all blended.
Step Four: Portion the Dough
Scoop the batter onto a parchment paper-lined baking sheet (I used a small cookie scoop). The cookies do not spread much, so spacing them an inch or so apart works fine.
I leave the cookies in a dome shape. You can also flatten them slightly into rounds, if you prefer.
Step Five: Bake the Cookies
Bake in the preheated oven 14 to 17 minutes until golden brown (technically, pinkish golden-brown, due to the lentils!). Remove the cookies with a spatula to a cooling rack and cool completely.
Hello, nutrition-packed, anytime cookies!
FAQ
How Should I Store the Cookies?
Once cool, these cookies can be stored for days at room temperature, weeks in the refrigerator, or months in the freezer.
Can these Be Made with Brown or Green Lentils?
Technically, yes. However, they will have a notable lentil taste. Split red lentils have a neutral flavor that is not noticeable in the cookies. For reliable result, I strongly suggest using red lentils for the recipe.
Is there a Substitute for Coconut Flour?
You could use almond flour as a replacement, However, you will need to use 2 to 3 times as much almond flour (coconut flour and almond flour are very different in terms of how they work in recipes). Start with 1/2 cup (52 grams) of almond flour as a replacement, adding more as needed.
Can I Add Other Ingredients to the Cookies?
Yes! Do not hesitate to add other goodies to the dough, such as chocolate (chips or chopped bits), dried fruit, vanilla extract, more (or other) spices, or chopped seeds and nuts.
More Lentil Recipes to Try & Love
- Grain-Free Lentil Loaf {vegan, high-protein}
- 3-Ingredient Lentil Soup {vegan, high-protein}
- Grain-Free Red Lentil Granola {vegan}
- 3-Ingredient Carrot & Red Lentil Soup {vegan, oil-free}
- Mind-Blowing Red Lentil Tofu
Vegan Coconut Flour Lentil Cookies (Grain-Free, Oil-Free)
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Servings: 21 cookies
Ingredients
- 1/2 cup split red lentils rinsed and drained (to remove any debris)
- 1/2 cup nondairy milk (e.g., almond milk, soy milk, cashew milk)
- 2/3 cup unsweetened applesauce
- 3 1/2 tablespoons coconut flour
- 3 tablespoons coconut sugar
- 1/2 teaspoon EACH ground cinnamon and ground ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Method
- In a small bowl , combine the lentils and the milk; loosely cover and let stand for at least 6 hours or up to 24 hours. Do not drain.
- Preheat oven to 350F (180C). Line a large baking sheet with parchment paper .
- In a food processor , process the soaked lentils and remaining milk in bowl until finely chopped. Add the remaining ingredients to processor and process until well-blended, stopping to scrape down the bowl several times. Let the cookie dough stand for 3 to 5 minutes to llow the coconut flour to absorb some of the liquid.
- Using a small cookie scoop, scoop by heaping tablespoons onto prepared baking sheet , spacing about 1 inch apart.
- Bake in the preheated oven for 14 to 17 minutes until golden brown and firm to the touch at the centers.
- Cool on the baking sheet for 5 minutes and then transfer to a cool rack. Cool completely.
Notes
Coconut Flour : For reliable results, lightly spoon the coconut flour to measure (do not pack), or weigh, using a digital kitchen scale . Storage: Store the cooled cookies in an airtight container at room temperature for 3 days at cool room temperature, the refrigerator for 2 weeks, or the freezer for up to 6 months. Banana Option: If you like, an equal amount of mashed, very ripe banana (about 1 large will equal 1/2 cup mashed) can be used in place of the applesauce. You may want to cut back (slightly) on the coconut sugar (e.g., 2 tablespoons instead of 2-1/2). Sugar Options: An equal amount of brown sugar or the granulated sweetener of your choice can be used in place of the coconut sugar .
