I baked lentil cookies for my biking trip at Montauk, New York, last weekend. Before making the cookie dough, I simmered 1 cup of lentils for 30 minutes, then I pureed them until a smooth paste had formed. Because of its starchier texture than regular cookies, lentil cookies are denser and less fragile when baked, and they don’t flaten out; therefore, lentil cookies are excellent snacks for any ourdoor activities. Here’s the recipe:

Lentil cookies

• 9 - 1/2 oz. all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 - 1/2 teaspoon cinnamon (you can also add allspice)
• 1 cup sugar
• 3/4 stick of butter (6 oz.)
• 1 egg
• 1 cup lentils (yield approximately 1 - 1/2 cup of lentil puree)
• 1 cup of rolled oats
• 1 cup of dried fruit (anything you like)

Do you have any special cookie recipes?