We all have a place saved in our hearts for chocolate cookies.
They’re comforting,
They hug you,
They always do us good,
They’re good for every hour of the day,
And for every moment of energy drop,
And they’ll always feel like they’re exactly what you need to every person in the world.
These chocolate cookies hide a wonderful snack inside.
The combination of the flours, the composition of the protein and the fibers they contain cause the body to be at ease and in
infinite balance.
The satiety you get after eating them is pleasant and peaceful.
The happiness in the heart after a bite is full of many sweet moments,
And the general feeling is just wonderful.
They’re marvelous cookies for getting back to normal,
For the moment when the children are already tired from the great month of August,
And for a moment when we all need a healthy and nutritious boost.
Their preparation is quick,
And it requires a few minutes of mixing and baking.
Eating them is full of ease,
And the magic they bring to the day is wonderful.
A few minutes of work,
And they’ll be getting cool on your kitchen counter.
Happy and balanced days of cookies to us all 🙂
Lentil Oatmeal Chocolate Cookies. image: Essy Roz
Lentil Oatmeal Chocolate Cookies. image: Essy Roz
Lentil Oatmeal Chocolate Cookies
Ingredients: suitable for about 10-12 cookies, depending on the size of the cookie
- 150g dark chocolate (I recommend 40%-60% cocoa solids)
- ¼ cup olive oil
- 4 tablespoons applesauce (112g) (To learn how to make your own applesauce at home, have a look at “A little extra from me”)
- Pinch of salt
- ½ cup maple syrup (For alternatives, have a look at “A little extra from me”)
- 1 cup instant oats for a porridge that’s quick to make
- ¾ cup red lentil flour (For alternatives, have a look at “A little extra from me”)
- 1 teaspoon baking powder
Steps:
- Preheat the oven to 350°F (175°C) on turbo mode (I recommend turbo mode, but it’s also possible to use static upper-bottom heat mode), and line a standard baking pan with parchment paper.
- In a bowl, put the dark chocolate broken into cubes and the olive oil. Melt in the microwave in pulses of 30 seconds and mix well into a smooth chocolate paste.
- Add the applesauce, salt and maple syrup to our chocolate paste and mix well.
- To the bowl, add the dry ingredients, the oats, red lentil flour and the baking powder and mix until you get a sticky and wet cookie dough.
- With the help of an ice cream scoop or two tablespoons, create medium-large size cookies and arrange them in the baking pan with small spaces between them.
- Bake for 12-15 minutes or until the cookies are dry and slightly cracked.
Take out of the oven and let them cool, so their outer shell will become crispy.
Serve with great joy 🙂
A little extra from me:
- The cookies can be kept on the counter in a sealed box for up to 4 days. The crispness of the cookies will disappear day by day.
- You can add any add-ins you like like 50g of chopped dark chocolate / raisins / cranberries / nuts / almonds. Whatever you choose will work great.
- You can make the applesauce at home: how to make it? Grate a peeled apple on the narrow part of the grater, filter a little of the liquid from the puree with a dense strainer or a tetra cloth and you have homemade applesauce 🙂
- Maple syrup can be substituted for ¼ cup of sugar.
- Red lentil flour can be substituted for oat flour / quinoa flour / coconut flour / spelt flour (Contains gluten).
- Click here to see how to grind red lentil flour at home.
How to grind red lentils at home 🙂
The dark chocolate and olive oil before melting in the microwave.. image: Essy Roz
The melted chocolate is smooth and uniform. image: Essy Roz
Add the rest of the liquid ingredients. image: Essy Roz
The cookie dough before adding the dry ingredients. image: Essy Roz
Add the dry ingredients. image: Essy Roz
The sticky cookie dough is ready. image: Essy Roz
The sticky cookie dough is ready. image: Essy Roz
The cookies before baking. image: Essy Roz
The cookies after baking. image: Essy Roz
Lentil Oatmeal Chocolate Cookies. image: Essy Roz
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