Devil's Food Cookies

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

table salt

¼ tsp

cooked lentils

¾ cup(s), drained and rinsed


2 large, separated

bittersweet chocolate

3½ oz, melted

unsalted butter

½ stick(s), softened


1 cup(s)

vanilla extract

2 tsp

low-fat buttermilk

½ cup(s)

powdered sugar

1 Tbsp


  1. Preheat oven to 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 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.

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