Chocolate chip cookies

I do not want to start off by telling you how amazing these cookies are. We all know that a chocolate chip cookie is just a necesary indulgence every now and then. But, what if there was a recipe for a chocolate chip cookie that's a little but more guilt free than your average chocolate chip cookie, but just as indulgent? Would you go for seconds? I would! You need to try this recipe. It is gluten free, dairy free and is based on legumes. My partners in crime for this recipe are red lentils! There is a little but of sugar and some coconut oil, but the rest is just the good stuff. Crispy on the edges and softer in the centre, just how we like them right?
45 Minutes
10 Persons


For the chocolate chip cookies

  • water
  • 220 g red lentils (uncooked)
  • 140 g raw cashew nuts
  • 2 tbs coconut oil
  • 6 tbs sugar
  • 2 tsp vanilla extract
  • 0.5 tsp baking powder
  • pinch of salt
  • 40 g lactose free chocolate chips


Preheat the oven to 190 degrees Celcius.

  1. Start by boiling the red lentils in a good amount of water, until the red lentils are completly soft. It is no problem if they are cooked to mash. Strain the lentils and push out the water with a spoon.
  2. Put the cashews in a food processor, together with the coconut oil and process until smooth.
  3. Now you can add the rest of the ingredients, except the chocolate, to the food processor. Process until smooth. The dough will be gooey, like when baking a cake.
  4. With a large table spoon you can scoop the dough from the food processor. Put one table spoon of dough per cookie on a lined baking tray. Use your spoon to form a round cookie of about 0.5 cm thick. Top each cookie with a couple of chocolate chips, and put the tray into the oven.
  5. The baking time is oven dependent, but the cookies will need approximately 30 minutes to bake. When the outside starts to cripen up and brown, you can take them out of the oven.

I know it's hard, but let them cool completely before diving in!