Red Lentil Cookies are a simple vegan, gluten-free, and oil-free recipe made with peanut butter and oatmeal for a delicious breakfast, dessert, or protein-filled snack.
These no-egg, dairy-free cookies are soft, wholesome, and perfect for a quick and easy treat.
If you love these, don't miss my chocolate protein cookies and my buckwheat cookies.
Red lentil cookies are my way of turning everyday lentils into something a little unexpected-I bake with them all the time, from crunchy red lentil crackers to sweet banana lentil muffins, and it's such a fun twist on this humble ingredient.
These cookies are soft and slightly chewy with a gentle nuttiness from the lentils, and the chocolate chips add that perfect touch of indulgence.
They're super fast to make in just one bowl, which makes them ideal for meal prepping or grabbing on the go.
If you're in the mood for more fun vegan cookies, I highly recommend checking out my spirulina cookies, lemon blueberry cookies, and carob cookies, too.
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🍫Ingredients
- Cooked red lentils: They become soft and mushy when cooked and blend beautifully into the cookie mixture.
- Rolled oats: Use certified gluten-free oats if needed.
- Peanut butter: Go for creamy, natural peanut butter for a rich, nutty flavor.
- Brown sugar: Adds a deep, caramel-like sweetness. White or coconut sugar works too.
- Chocolate chips: I used vegan chocolate chips, but chopped dark chocolate is a delicious alternative.
- Baking soda: Helps cookies rise and stay soft.
- Cinnamon: Adds warm, cozy flavor.
- Vanilla: Adds a sweet, aromatic note
- Salt: Balances and enhances flavor.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🥣How To Make Red Lentil Cookies
Step 1: If not using pre-cooked lentils, cook ½ cup red lentils with 1 ½ cups water-bring to a boil, then simmer partially covered for about 10 minutes; drain well. In a large bowl, mix rolled oats, sugar, baking soda, cinnamon, and salt.
Step 2: Add the drained cooked lentils, peanut butter, and vanilla, then mix until combined. Fold in the chocolate chips and stir to distribute evenly.
Step 3: Scoop about 2 tablespoons of dough per cookie onto a prepared baking sheet and gently flatten with your hand, as they won't spread while baking. I shaped mine to about 2.4 inches / 6 cm in diameter.
Step 4: Bake for 18 minutes; they'll be soft out of the oven, so let them rest on the baking sheet for 10 minutes before transferring to a wire rack.
📋Variations & Substitutions
- Swap the nut butter: Almond butter or cashew butter works just as well for a slightly different flavor.
- Sugar options: Replace brown sugar with coconut sugar or white sugar, depending on what you have.
- Add-ins: Try chopped nuts, raisins, or dried cranberries instead of (or with) chocolate chips.
- Spice it up: Add a pinch of nutmeg or cardamom for extra warmth.
💡Marinela's Tips
- Drain lentils well: Too much moisture can make the cookies overly soft, so let them sit in a sieve for a minute.
- Don't overmix: Stir just until combined to keep the cookies tender.
- Flatten evenly: Since they don't spread, shape them the way you want before baking.
❓Frequently Asked Questions (FAQ
Yes, you can use canned lentils for red lentil cookies-just rinse and drain them very well to remove excess moisture before adding to the recipe.
Yes, you can substitute peanut butter with almond butter, cashew butter, or even sunflower seed butter or tahini for a nut-free option.
Store red lentil cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
📖 Recipe
Red Lentil Cookies (Vegan & Gluten-Free)
Equipment
- 1 Small cooking pot or saucepan
- 1 Bowl
- 1 Baking sheet lined with parchment paper
Ingredients
Cooking Red Lentils
- ½ cup dried red lentils *see notes for precooked lentils
- 1 + ½ cup water
Dry Ingredients
- 1 cup rolled oats
- ⅓ cup brown sugar or white/coconut sugar
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup vegan chocolate chips
Wet Ingredients
- ⅓ cup natural peanut butter
- 1 teaspoon vanilla extract
Instructions
- If not using pre-cooked lentils, cook ½ cup red lentils with 1 ½ cups water-bring to a boil, then simmer partially covered for 10 minutes; drain well.½ cup dried red lentils, 1 + ½ cup water
- In a large bowl, mix rolled oats, sugar, baking soda, cinnamon, and salt.1 cup rolled oats, ⅓ cup brown sugar, 1 teaspoon cinnamon, ½ teaspoon baking soda, ¼ teaspoon salt
- Add the drained cooked lentils, peanut butter, and vanilla, then mix until combined. Fold in chocolate chips and stir to distribute evenly.⅓ cup natural peanut butter, 1 teaspoon vanilla extract, ¼ cup vegan chocolate chips
- Scoop about 2 tablespoons of dough per cookie onto a prepared baking sheet and gently flatten with your hand, as they won't spread while baking (I shaped mine to about 2.4 inches / 6 cm in diameter).
- Bake at 180°C (350°F) for 18 minutes. They'll be soft out of the oven, so let them rest on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
- *If you're using precooked red lentils, measure 1 ¼ cups and make sure to drain them well before using.
- Drain lentils well to avoid overly soft cookies.
- Don't overmix-stir just until combined for the best texture.
- Flatten cookies before baking since they won't spread.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. Freeze for up to 2 months.
Nutrition
If you try these red lentil cookies, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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Barbara Ulman says
Please include in the ingredients list the amount of pre-cooked lentils to use. I always have cooked lentils on hand. (If you answer emails, please email me the amount.)
Marinela Malcheva says
Hi Barbara! Thanks so much for your note 😊 Using cooked lentils is so convenient—you’ll need 1 1/4 cups for this recipe. Makes these cookies super quick and easy to whip up!
Rene says
What a surprising way to use lentils! I cooked dried red lentils until really soft, and pressed the moisture out in the fine mesh sieve. I used a golden monkfruit/allulose blend as the sweetener, and used just 2 Tbsp. of sugar-free chocolate chips. They came out a touch dry, so I think I pressed out too much moisture, so will remedy that next time. They're delicious, and like you said, you absolutely can't taste anything other than peanut butter and chocolate. I'll definitely make these again. Thank you for the creative and delicious recipe!
Marinela Malcheva says
Thanks for sharing your version Rene—it sounds delicious! 😊
A touch more moisture will make them softer next time. So glad they were a hit!