2 C Whole Wheat Pastry Flour
1 Tsp Baking Powder
1Tsp Salt
1 1/2 Tsp Ground Cinnamon
1/2 Tsp Ground All Spice
1 C Sugar or Turbinado
3/4 C unsalted butter or Vegan Butter
1 Egg or 2 TBS Whipped firm Tofu
2 Tsp Vanilla Extract
1 1/2 cup Lentil Puree
1 C Rolled Oats
1 C Dried Fruit (cranaisins, raisins, apricots, pinapple etc.)
1 C unsweetened dried shredded coconut
Directions:
Lentil Puree
In a small pot over medium heat, combine 2/3 Cups of Lentils and 2 cups of water. Bring to boil and cover, and simmer 30-40 minutes, or until Lentils are tender. Remove from heat and puree. If using immediately, cool. The puree may be stored in the refrigerator for 3-4 days or in the freezer for 2 to 3 months. Yield 1 1/2 cups.
Preheat oven to 350 degrees. Line cookie sheets with parchment paper
In a medium bowl combine Whole wheat pastry flour, baking powder, salt, ground cinnamon and ground all spice.
In another bowl Cream sugar or turbinado and unsalted butter or vegan butter.
Whisk in Egg or whipped firm tofu, vanilla extract and lentil puree.
Stir in rolled oats, Dried fruit and unsweetened dried shredded coconut.
Combine bowls.
Form dough into balls about 2 tsp in size and place on cookie sheet leaving about 1 inch space between. Bake for 15 to 17 minutes, or until internal temperature of 195 degrees F is reached on instant read thermometer.