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Raisin Spice Lentil Cookies

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Description Edit

These cookies fill the kitchen with a delicious fragrance while baking. They taste great fresh from the oven with a glass of cold skim milk. Recipe From: Magic Beans, 1996 by Patti Bazel.

Ingredients Edit

Directions Edit

  1. Rinse lentils and combine with water in a pan.
  2. Bring to a boil. Reduce the heat, cover, and simmer for 40 minutes or until tender.
  3. Drain off excess liquid.
  4. In the meantime, beat the egg substitute in a medium bowl.
  5. Add the honey and margarine. Cream until smooth.
  6. Add the vanilla, pumpkin, and cooked lentils.
  7. In a large bowl, combine the flours, salt, baking powder, cinnamon, nutmeg, ginger and orange peel.
  8. Add the lentil mixture and mix well.
  9. Fold in walnuts and raisins.
  10. Drop the dough by rounded tablespoons onto a cookie sheet sprayed with cooking spray.
  11. Bake for 10 minutes in 350 °F preheated oven.

Nutritional information Edit

Per Cookie:

  • 82 Calories | 2g Total Fat (<1g Sat Fat) | 13g Carbs | 1g Fiber | <1mg Cholesterol | 54mg Sodium | 3g Protein
  • Exchanges: 1 Starch

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