3/4 cup margarine
3/4 cup brown sugar
1 egg
1 cup mixed lentils, cooked, drained well, and pureed
2 tsp vanilla
2 cups quick rolled oats
1 ½ cups whole wheat flour
1 tsp baking soda
½ tsp salt
½ cup chocolate chips
1 cup slivered almonds
½ cup pumpkin seeds
Preheat the oven to 375°F. Grease a cookie sheet.
Cream the margarine and sugar together. Add the egg and mix well. Stir in the lentil puree and vanilla. Add the rest of the ingredients and mix everything well.
Drop by spoonfuls on the baking sheet and flatten with a fork.
Bake for 13 to 18 minutes. Cool on a rack.
3/4 cup brown sugar
1 egg
1 cup mixed lentils, cooked, drained well, and pureed
2 tsp vanilla
2 cups quick rolled oats
1 ½ cups whole wheat flour
1 tsp baking soda
½ tsp salt
½ cup chocolate chips
1 cup slivered almonds
½ cup pumpkin seeds
Preheat the oven to 375°F. Grease a cookie sheet.
Cream the margarine and sugar together. Add the egg and mix well. Stir in the lentil puree and vanilla. Add the rest of the ingredients and mix everything well.
Drop by spoonfuls on the baking sheet and flatten with a fork.
Bake for 13 to 18 minutes. Cool on a rack.
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