When thinking oatmeal raisin cookies, red lentils may not come to mind – but these offer an awesome texture AND tons of nutrients. They have a good amounts of iron and potassium and both filling fiber and protein. So, unlike most sugary treats, these satisfy the sweet-tooth and appetite!
Oatmeal Raisin Bites [Vegan]
- 1/2 cup dried red lentils rinsed
- 8 medjool dates pitted
- 2 cups rolled oats
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup raisins no sugar added
- 1 teaspoon vanilla extract
Add red lentils and 1 cup water to medium saucepan over medium heat. Bring to a simmer, reduce heat to low, cover and let cook for 20 minutes or until water is absorbed.
Preheat oven to 350°F.
Soak dates in 1/2 cup hot water for 5 minutes.
Add rolled oats to food processor fitted with S-blade and processor into coarse oat flour. Transfer to a large mixing bowl. Add cinnamon, baking powder and baking soda.
Add dates (including soaking water), vanilla extract and cooked lentils to food processor fitted with an S-blade. Process for 30 seconds, or until smooth.
Add lentil and date mixture to dry ingredients in mixing bowl. Stir to combine. Add raisins and stir.
Using a cookie scoop, drop dough onto parchment-lined baking sheet. Bake for 15 minutes. Let cook and enjoy!
Store in an airtight container. If you haven't already polished these off after 2 days, store in refrigerator for up to 1 week. If swapping Deglet Noor dates, use 16 rather than 8.