And they are DELICIOUS, much to even my surprise, haha.

I was playing around in the kitchen this morning and thought I’d challenge myself to experiment baking with only the ingredients I have in my pantry.

There’s not much food here, but that’s a sad story for another day. (I can pinpoint the exact date and time that my love for cooking and baking was destroyed like an atom bomb.)

Anyway…

I thought these cookies were going to be making the short journey from oven to compost BUT they surprised me, so I thought I should share the recipe before I forget. If you try them, let me know what you think.

Vegan Lentil Kale Cookies

Lentils (cooked)-one cup
Kale-1/2 cup raw (freshly picked from the garden.)
Banana-one, mashed
Oil-1/3 cup
1/3 cup agave plus 2 tablespoons maple syrup
Chia seeds-2 tablespoons
Raisins-1/2 cup
Oats-1//2 cup (oat flour, I make my own, so easy. 1/2 cup oats in the blender or Bullet or food processor, takes just a few seconds.)
Whole wheat flour-1 cup
Baking powder-1/2 teaspoon
Pinch salt
Cinnamon-1 teaspoon
Vanilla-1 teaspoon

If you don’t already have some leftover cooked lentils like I did, cook 1 cup of lentils with 2 cups of water until soft, about 20-30 minutes or until all the water is absorbed.)
Let cool.

Place one cup cooked lentils in bowl.
Combine the kale and the oil in a blender/Bullet/food processor. Blend until a smooth slurry.
Add to lentils.
Add agave/maple syrup, vanilla, raisins, chia, and all other ingredients.
Mix until flours are well incorporated.
Let chill in refrigerator a few minutes until the oven is heated to 375 degrees.

Using a teaspoon, place about two inches apart on baking sheet. Flatten with a fork coated in flour so it won’t stick.

Bake for about 17 minutes until bottom is golden brown and the top is firm.
Let cool on wire rack.
YUM!

***Options: Of course if your pantry is more well stocked than mine, you can def add grated apples, coconut, and other dried fruit and nuts.