Vegan Lentil Chocolate Chip Cookies (Gluten-Free)

These straightforward vegan lentil chocolate chip cookies are soft, tender, and filled with chocolate chips, with the familiar taste and texture of classic chocolate chip cookies. Made with a convenient can of cooked lentils, they are plain, frugal, gluten-free, nut-free, egg-free, and dairy-free, with an straightforward oil-free option. You cannot taste the lentils at all!

These vegan lentil chocolate chip cookies transform an ordinarycan of lentilsinto soft, tender cookies that taste remarkably like classic chocolate chip cookies. There is no lentil flavor, no unusual texture, and no lengthy process. Just a genuinely scrumptious cookie with plenty of chocolate chips and a particularly clever secret ingredient.

I have been using beans, lentils, and assorted other legumes into a great many recipes over the years. Some experiments have required more optimism than others. These cookies, however, need no special pleading. The cooked lentils blend smoothly into the dough, where they add moisture and structure before quietly disappearing from both the flavor and texture.

Using canned lentils keeps the recipe exceptionally straightforward, economical, and convenient. There is no need to soak or cook anything in advance: simply drain the lentils, blend the dough, and bake.

The cookies are vegan, gluten-free, nut-free, egg-free, and dairy-free, and they can easily be made oil-free. Reliable of all, they have the familiar vanilla flavor, chocolate-studded goodness, and soft-baked texture of regular chocolate chip cookies. They are soft and tender rather than gooey, with just enough chew to make reaching for a second cookie feel less like a decision and more like the natural order of events .

Why You’ll Love Vegan Lentil Chocolate Chip Cookies

• Thesecret ingredient remains secret.Unless you announce the presence of lentils, no one is likely to ever guess they are in these cookies. Whether you reveal this information before or after the cookies disappear is entirely up to you.
• Classic chocolate chip cookie taste.The lentils blend completely into the dough, leaving no detectable lentil flavor or unusual texture.
• Soft-baked texture.The cookies are soft and tender, but not gooey or underbaked.
• Especially straightforward to make.Canned lentils eliminate soaking, simmering, and advance preparation. Drain, blend, mix, and bake into a reliable dessert.
• Affordable ingredients.A humble can of lentils helps create a generous batch of satisfying, satisfying cookies without costly specialty ingredients.
• Reliable formultiple dietary needs.The cookies are vegan, gluten-free, nut-free, egg-free, and dairy-free, and they include an straightforward oil-free option.
• Kids of all ages love them.

Ingredients for 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.

• Canned lentils:A can of cooked lentils keeps the recipe exceptionally quick and convenient.Rinse and drain them well before using. See the recipe notes for using kitchen-made cooked lentils instead.
• Oat flour:Oat flour gives the cookies a soft, tender texture and mild flavor. Use certified gluten-free oat flour if needed. You can also make your own by blending rolled oats in a blender; see the notes for instructions.
• Coconut sugar:Coconut sugar sweetens the cookies and contributes a warm, caramel-like flavor that works beautifully in chocolate chip cookies. Other sweetener options are included in the recipe notes.
• Vanilla extract:A generous splash of vanilla gives the cookies their familiar, classic chocolate chip cookie flavor.
• Baking powder:Baking powder helps the cookies rise slightly and keeps their texture soft rather than dense. Use certified gluten-free baking powder as needed.
• Coconut oil:Coconut oil adds richness and helps create a tender, satisfying cookie texture. See the recipe notes for substitutions, including oil-free options.
• Dairy-free chocolate chips:Use semisweet or dark chocolate chips, whichever you prefer. Check the label to ensure they are dairy-free if you need the cookies to remain vegan.

How to Make Vegan Lentil Chocolate Chip Cookies

Note that the complete instructions are also in the recipe card below.

1. Preheat the oven to 350F (180C). Line a largebaking sheetwithparchment paper(to prevent the cookies from sticking to the pan). You can also use a silicone baking mat.
2. In afood processor, process the rinsed and drained lentils,coconut oiland vanilla until they are a smooth lentil puree (stop to scrape side of processor bowl, as needed).
3. Add the oat flour,coconut sugar, baking powder and optional salt the processor bowl. Blend until combined. Add the chocolate chips. Pulse to combine.
4. Using a small cookie scoop or a heaping tablespoon measure, scoop 10 portions of the cookie onto the preparedbaking sheet, spacing about two inches apart. With damp fingertips (dip in water), gently flatten the dough into circles (about 2 inches/ 5 cm in diameter).
5. Bake the cookies in the preheated oven for approximately 9 to 12 minutes until brownies and the surface of the cookies appears dry (begin checking for doneness at 9 minutes).
6. Using a pancake turner or other spatula, transfer the cookies from thebaking sheetto acooling rack. Cool completely. Repeat with remaining cookie dough.

Storage for the Cookies

Store the cooled vegan lentil chocolate chip cookies in an airtight container

• Room temperature:up to 2 days
• Refrigerator:up to 1 week
• Freezer:up to 6 months

Storage for the Cookies

Store the cooled vegan lentil chocolate chip cookies in an airtight container

• Room temperature:up to 2 days
• Refrigerator:up to 1 week in the fridge
• Freezer:up to 6 months

Ingredient Substitutions

• Oat Flour: Replace the oat flour with an equal amount of gluten-free all-purpose flour blend or chickpea flour. The flavor and texture may vary slightly depending on the flour you choose.
• Coconut Oil:Replace the coconut oil with an equal amount of avocado oil, melted vegan stick butter, or another neutral-flavored oil of choice. Use stick-style vegan butter rather than the softer spread sold in tubs.
  • ForOil-Free Cookies, replace the coconut oil with one of the following:
    • 3 tablespoons runny nut or seed butter, such asalmond butter,cashew butter, peanut butter,pumpkin seed butter, tahini, orsunflower seed butter, plus 1 tablespoon water.
    • 1/4 cup unsweetened applesauce.
    • 1/4 cup very soft, liquid-like mashed ripe banana.
  • Note: The banana will add a subtle banana flavor, whereas applesauce and most nut or seed butters will have a more neutral effect.
• Coconut Sugar:Replace the coconut sugar with an equal amount of brown sugar, date sugar, granulated cane sugar, or another granulated sweetener of choice.
• Baking Powder:Replace the baking powder with 1/4 teaspoon baking soda plus 1 teaspoon apple cider vinegar. Add the baking soda with the dry ingredients and the vinegar with the wet ingredients.
• Canned Lentils:Replace the canned lentils with an equal weight of kitchen-made cooked lentils. You will need approximately 9 ounces (255 grams) of very tender cooked lentils. Drain the lentils thoroughly before measuring and using. Excess liquid can make the cookie dough too soft.

Frequently Asked Questions (FAQ)

• Do I need to use a food processor?No. You can blend the lentils into a smooth purée using a regular blender or an immersion blender. Transfer the purée to a mixing bowl, then stir in the remaining ingredients as directed.
• Can I use kitchen-made cooked lentils?Yes. Kitchen-made lentils work just as well as canned lentils. Cook them until tender, drain them thoroughly, and measure the amount specified in the recipe notes. Be sure to use plain lentils without added seasonings.
• Can you taste the lentils in the cookies?Not at all. Once blended and mixed into the dough, the lentils disappear into the flavor and texture of the cookies. The finished cookies taste like soft, classic chocolate chip cookies, not lentils.
• What kind of lentils should I use?If making kitchen-made cooked lentils, you can use brown, green, or red lentils. The lentils should be cooked until very tender so that they blend easily into a smooth purée. Drain them thoroughly to remove as much excess liquid as possible; overly wet lentils can make the cookie dough too soft.
• Can I make oat flour from rolled oats?Yes. Blend rolled oats in a high-speed blender or food processor until they become a fine flour. Measure the flour after blending for the most accurate result. Use certified gluten-free oats if the cookies need to be gluten-free.
• Can I make the cookies oil-free?Yes. The recipe notes include oil-free alternatives for the coconut oil. The finished texture may vary slightly depending on the substitution, but the cookies will still be soft and tender.
• Are these cookies gluten-free?Yes, provided you use certified gluten-free oat flour, baking powder, and chocolate chips. Oats are naturally gluten-free, but they can be exposed to gluten during growing or processing, so certification matters for anyone with celiac disease or a serious gluten sensitivity.
• Are these cookies nut-free?Yes. The recipe does not require nuts or nut butter. As always, check ingredient labels for cross-contamination warnings if you are baking for someone with a severe allergy.
• Can I use dark chocolate chips instead of semisweet?Absolutely. Dairy-free semisweet or dark chocolate chips both work well. Dark chocolate gives the cookies a slightly deeper, less sweet chocolate flavor.

Tips for Success

• Check the cookies at the earliest baking time.Bake them longer as needed, but take care not to overbake. The cookies will continue to set and firm as they cool on the baking sheet.
• Preheat the oven fully.Make sure the oven has reached the correct temperature before baking the cookies. Placing them in an oven that is still heating can affect their spread and texture.
• Use the middle oven rack.Position the rack in the center of the oven for the most even baking.
• Bake one sheet at a time.Baking a single sheet of cookies on the middle rack allows the heat to circulate evenly and produces more consistent results.
• Start each batch on a cool baking sheet.Allow the baking sheet to cool completely between batches, or use a second baking sheet. Placing the dough on a warm sheet can cause the cookies to spread before they enter the oven.
• Measure the oat flour carefully.For the most reliable results, weigh the oat flour. If measuring by volume, lightly spoon it into the measuring cups and level the tops with a straight edge. Avoid scooping directly from the container, which can pack in too much flour.
• Account for variations in canned lentils.The amount of drained lentils can vary slightly from one brand to another. One 15-ounce can should yield about 1 and 1/3 cups of drained lentils. If you have noticeably less than that, consider reducing the oat flour by 1 to 2 tablespoons so that the dough does not become too dry.