Photo of Devil's food cookies by WW

Devil's food cookies

Points® value
Total Time
22 min
12 min
10 min
These cake-like cookies are great dunked into coffee, milk or tea. Or create a creamed-filled sandwich with some aerosol whipped cream.*


Cooking spray

4 spray(s)

All-purpose flour

2 cup(s)

Baking soda

1 tsp(s)

Table salt

¼ tsp(s)

Cooked lentils

¾ cup(s), drained and rinsed

Raw egg

2 large, separated

Bittersweet chocolate

3½ oz, melted

Unsalted butter

½ stick(s), softened


1 tbsp(s)

Vanilla extract

2 tsp(s)

1% low-fat buttermilk

½ cup(s)

Powdered sugar (confectioner's)

1 tbsp(s)


  1. Preheat oven to 180°C (350ºF). Coat two large cookie sheets with cooking spray or line with parchment paper.
  2. In a small bowl, sift flour, baking soda and salt; set aside.
  3. In a blender or food processor, puree lentils with egg yolks until smooth; set aside.
  4. Melt chocolate in a double boiler or microwave.
  5. In a large mixing bowl using an electric mixer, cream butter, sugar and vanilla until light and fluffy. With mixer running on low speed, add melted chocolate; combine thoroughly. Add pureed lentils; mix well.
  6. Alternating in batches, add flour mixture and buttermilk to batter, mixing after each addition (dough will be sticky).
  7. Whip egg whites until soft peaks form; fold into the batter.
  8. Drop heaping teaspoons of batter onto prepared cookie sheets, leaving about 2.5cm (1 inch) between cookies; bake until puffed and set, about 8 to 10 minutes. Allow cookies to cool on cookie sheets for about 2 minutes and then remove to a wire rack to cool completely. Store in an airtight container. Dust with powdered sugar before serving. Yields 1 cookie per serving.


*Could affect Points value. Play around with the flavours in this recipe: swap 5ml (1 teaspoon) of vanilla extract for 5ml (1 teaspoon) of instant coffee, ground cinnamon or almond extract. Or for a little sweet-heat, add 1ml (1/4 teaspoon) cayenne pepper.