Chocolate Chip Sneaky Little Lentil Cookies

Chocolate Chip Sneaky Little Lentil Cookies

By Susan Arruda

Yield: 36             
1/2 cup butter, room temp.
3/4 cup brown sugar, packed
1 egg
1 tsp. pure vanilla extract
2 tbsp. milk, almond milk, or alternate (or water)
2/3 cups lentils, pureed 
2 cups spelt flour
Pinch of Himalayan or sea salt
1 tsp. baking powder
1 tsp. baking soda
3/4 cup chopped dark chocolate or dark chocolate chips

Whip the softened butter with the brown sugar.
Place the egg, vanilla, milk and lentil puree together in a blender or magic bullet and whip until smooth OR whip the butter and brown sugar in a food processor until smooth and add the remaining wet ingredients and whip to combine.
In a separate bowl, combine the dry ingredients together and add to the wet ingredients.  Stir together using a large mixing spoon.

Bake in a pre-heated 350 degree Fahrenheit oven for approx. 10 minutes or until lightly browned.

Remove from the oven and allow to cool.