These cake-like cookies are great dunked into coffee, milk or tea. Or create a creamed-filled sandwich with some aerosol whipped cream.*
- 4 spray(s) cooking spray
- 2 cup(s) all-purpose flour
- 1 tsp baking soda
- 1/4 tsp table salt
- 3/4 cup(s) cooked lentils, drained and rinsed
- 2 large egg(s), separated
- 3 1/2 oz bittersweet chocolate, melted
- 1/2 stick(s) unsalted butter, softened
- 1 cup(s) sugar
- 2 tsp vanilla extract
- 1/2 cup(s) low-fat buttermilk
- 1 Tbsp powdered sugar
Preheat oven to 350ºF. Coat two large cookie sheets with cooking spray or line with parchment paper.
In a small bowl, sift flour, baking soda and salt; set aside.
In a blender or food processor, puree lentils with egg yolks until smooth; set aside.
Melt chocolate in a double boiler or microwave.
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.
Alternating in batches, add flour mixture and buttermilk to batter, mixing after each addition (dough will be sticky).
Whip egg whites until soft peaks form; fold into the batter.
Drop heaping teaspoons of batter onto prepared cookie sheets, leaving about 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 SmartPoints valuePlay around with the flavors in this recipe: swap 1 teaspoon of vanilla extract for 1 teaspoon of instant coffee, ground cinnamon or almond extract. Or for a little sweet-heat, add 1/4 teaspoon cayenne pepper.