April 8, 2010
I was watching an episode of Good Eats about lentils the other day, and Alton Brown suggests making lentil cookies. Thought that might be interesting, so I gave them a try.
The cookies are mostly made of whole-wheat flour and lentil puree, together with some dried fruit and oats. Actually not bad at all - they are almost “breakfast cookies”, and are somewhat savory.
I ran into a few problems, however. The first is that I do not own any kind of dough measuring device (e.g. an ice cream scoop), so I made each cookie 50% - 100% too large. As a result, the cooking time didn’t really work, and combined with my problematic oven - which randomly heats up to 500 degrees if set above 400 - I ended up with at least one batch of cookies that were burned on the outside and mushy on the inside.
Even on the last batch, which I cooked according to the directions, I ended up with pretty hard cookies. I will try these again one day when I have the proper scoop measuring equipment. What else am I going to use whole wheat pastry flour for?