Red Lentil Cookies (Vegan & Gluten-Free)
Red lentil cookies are a vegan, gluten-free treat made with simple ingredients like peanut butter and oats—perfect for breakfast, snack, or dessert. This easy, no-egg, dairy-free recipe creates soft, protein-rich cookies that are wholesome, delicious, and satisfying.
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
Calories: 120kcalCarbohydrates: 16gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 0.03mgSodium: 89mgPotassium: 145mgFiber: 3gSugar: 7gVitamin A: 3IUVitamin C: 0.3mgCalcium: 26mgIron: 1mg
Tried this recipe?Let us know how it was!
