Flourless chocolate chip cookiesYield: 8 to 10 cookiesIngredients:2 ½ cups water1 cup dry red

Flourless chocolate chip cookiesYield: 8 to 10 cookiesIngredients:2 ½ cups water1 cup dry red lentils½ cup raw cashews1 tablespoon coconut oil3 tablespoons coconut sugar1 teaspoon pure vanilla extract¼ teaspoon baking powder1/8 to ¼ teaspoon vanilla bean powder (optional but recommended)pinch of sea salt2 to 3 tablespoons dairy-free chocolate chipsDirections:Preheat the oven to 375F and line a cookie sheet with parchment paper.In a saucepan, combine the water and red lentils and bring to a boil over medium-high heat. Reduce heat to medium and allow to cook for 10 minutes, stirring frequently, until the lentils are very soft and the water has absorbed. Watch carefully as the water can boil over easily. Once soft, remove from heat and drain through a fine mesh strainer. Rinse with cool water and use the back of a spoon or spatula to press out any excess water. The lentils might start turning mushy, but that’s okay!Using a food processor, process the cashews until they start to turn into a paste. Stop and scrape down the sides of the processor container as needed. Add the coconut oil and process again until smooth.Measure out ¾ cup of the cooked lentils (if you have some left over, save them for supper). Add them to the food processor along with the coconut sugar, vanilla extract, baking powder and vanilla powder. Process until smooth. It should be a fairly wet dough, more like cake batter than a typical cookie dough.Scoop the dough onto the prepared cookie sheet, about 2 tablespoons each. The dough should spread out fairly easily. Use a clean finger to shape them into circles about ¼ inch thick and smooth out the top. Sprinkle the chocolate chips on top. Bake for 20 minutes, until golden brown. Allow to cool completely. They tend to soften slightly once stored. Recrisp them by baking at 300F for about five minutes. -- source link

More pics about