These better-for-you Red Lentil Snack Cookies combine cooked red lentils, whole-grain oats, natural peanut butter, unsweetened applesauce, egg, and maple syrup for a wholesome after-school treat. Bake a batch and serve warm with a tall glass of milk for a satisfying snack.
This recipe was developed by Sally Kuzemchak, RD, of Real Mom Nutrition and appears in her book, The 101 Healthiest Foods for Kids. Below is a clear, reader-friendly version of the recipe as shared on the original post.
The cookies are full of nutritious ingredients. Split red lentils add protein and fiber; peanut butter provides healthy fats and protein; old-fashioned oats and whole wheat flour offer whole-grain goodness. Unsweetened applesauce and maple syrup provide natural sweetness, and a modest amount of dark chocolate chips gives each cookie a touch of indulgence without overpowering the flavor.
The method is straightforward: cook the lentils, let them cool, then combine them in a food processor with the other wet and dry ingredients. Stir in oats and chocolate chips, chill briefly, portion, and bake. The dough is easy to handle and the cookies hold their shape during baking, so they’re simple to form with a small scoop or spoon.
These cookies store well: refrigerate leftovers in an airtight container or freeze extras for later. They’re a convenient, nutrient-dense snack that’s especially welcome on busy afternoons or packed into lunchboxes.
Red Lentil Snack Cookies
Ingredients
- 1/2 cup 96 g uncooked red lentils
- 1/2 cup 130 g natural creamy peanut butter
- 1 1/2 cups 234 g old-fashioned oats
- 1/4 cup 30 g whole wheat flour
- 1 large egg
- 1/2 cup 125 g unsweetened applesauce
- 1/4 cup plus 1 tablespoon 100 g maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/3 teaspoon salt
- 1/4 cup 44 g chocolate chips
Method
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Rinse the lentils and place them in a small saucepan. Cover with 1 1/2 cups (360 ml) water and bring to a boil. Reduce the heat, cover, and simmer for 10 to 15 minutes, or until most of the water is absorbed and the lentils are soft. Drain the lentils in a small colander to remove excess liquid.
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In a food processor, combine the cooked lentils, peanut butter, 1 cup (156 g) of the oats, whole wheat flour, egg, applesauce, maple syrup, vanilla, baking soda, and salt. Process until the mixture is smooth and well combined. Add the remaining 1/2 cup (78 g) oats and the chocolate chips and pulse a few times just to incorporate. Cover the bowl and chill in the refrigerator for 30 minutes to firm the dough.
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Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat. Drop heaping tablespoons (about 15 g) of batter onto the sheet—using a small cookie scoop helps keep portions even. The cookies won’t spread much, so you don’t need to space them far apart. Lightly flour the bottom of a small glass or measuring cup and gently press the tops of the cookies to flatten slightly. Bake for about 12 minutes, then transfer to a cooling rack. Store leftovers in an airtight container in the refrigerator or freeze for longer storage.
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Have you used lentils in other family-friendly recipes? These cookies are one way to introduce lentils to kids in a familiar format. They’re also a good option alongside soups, stews, or salads when you want a slightly sweet, nutrient-packed treat.
