Course Desserts
Difficulty Easy
Pulse Type Lentils
Specialty Diet Vegetarian

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Butterscotch Lentil Cookies

Prep Time 10 minutes
Cook Time 10 minutes


  • 1⁄2 cup butter
  • 1⁄2 cup brown sugar, packed
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 1⁄2 cups lentil purée
  • 1 cup lentils, cooked (about 1⁄2 cup dry)
  • 1 1⁄2 cups flour, all-purpose
  • 2 cups rolled oats, made into coarse flour in blender or food processor
  • 2 tsp cinnamon, ground
  • 1⁄2 tsp nutmeg, ground
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 1 cup butterscotch chips, plus extras to decorate the cookies
  • 1 cup walnuts, pieces


  • *Preparing lentil purée: Add 2 ½ times the amount of water as lentils. Bring to a boil, reduce heat, cover and simmer for 45 minutes. Stir frequently. Cool slightly and do not drain. In small batches, mash or pureè lentils with a sieve, food mill, blender, food processor or potato masher. Purée should be the consistency of canned pumpkin. Add water to thin if needed.
  • Preheat oven to 375°F. Lightly grease baking sheets.
  • In a large mixing bowl, cream together butter, brown sugar, and white sugar. Add eggs and vanilla; mix well. Add puréed and cooked lentils, and mix in evenly.
  • In a separate bowl, mix together dry ingredients.
  • Add dry ingredients to wet ingredients a little at a time, alternating with butterscotch chips and walnuts, until mixed evenly.
  • Drop by rounded tablespoons onto baking sheet, decorate with butterscotch chips, and bake until pale golden, 8 to 10 minutes. Cool cookies on wire racks.