Butterscotch Lentil Cookies

Course Desserts
Difficulty Easy
Pulse Type Lentils
Specialty Diet Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 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


  1. *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.
  2. Preheat oven to 375°F. Lightly grease baking sheets.
  3. 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.
  4. In a separate bowl, mix together dry ingredients.
  5. Add dry ingredients to wet ingredients a little at a time, alternating with butterscotch chips and walnuts, until mixed evenly.
  6. 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.