Vegan Coconut Flour Lentil Cookies (Grain-Free, Oil-Free)

Delicious, satisfying, and nutrient-packed vegan coconut flour lentil cookies are perfect for breakfast (yes!), sweet treats, or for packing on day trips and into school lunches! The cookies are oil-free, grain-free, and easy-to-make, too.

Happy August, everyone! It is approaching one million degrees here in Texas, so you may be surprised that I have been baking. I know, crazy. But so long as it is done in the early morning or late evening, I can do it.

Also, I have a specific incentive to bake: late summer travel. As you may have noticed, I have been absent for the past two weeks. It involved a new activity, one I’ve tried before, but forget about often: relaxing. I recommend giving it a try in these last weeks of summer!

Enough about relaxing, let’s return to baking. Specifically, baking these nutritious, delicious cookies.

Healthy & Delicious Vegan, Grain-Free, Nut-Free Cookies

I could call these “breakfast” cookies, but that would be misleading. Rather, I suggest following my lead and eating these any time of the day for quick energy and lots of satisfaction. Nevertheless, they are especially healthy and convenient for breakfast on the go.

They also happen to be grain-free. And nut free. Vegan, too. I made them with soaked red lentils and coconut flour and the texture is hearty and filling, much like whole wheat cookies. They are super-travelers, too, meaning a paucity of crumbles and a taste that is even better a day or two after baking.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Oil-free
• Gluten-free
• Grain-free
• High fiber
• Easy to make
• Frugal

Ingredients for Vegan Coconut Flour Lentil Cookies

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

• split red lentils
• nondairy milk (I used almond milk)
• unsweetened applesauce
• coconut flour
• coconut sugar
• ground cinnamon and ground ginger
• baking soda
• salt

How to Make Vegan Coconut Flour Lentil Cookies

Note that the complete directions are also in the recipe card below.

Step One: Soak the Lentils

In a small bowl, combine the lentils and the milk; loosely cover and let stand for at least 6 hours or up to 24 hours. Do not drain.

Quick Soak Option: Heat the milk until hot and pour over the lentils. Soak for 30 minutes.

Step One: Preheat the Oven & Prepare Baking Sheet

Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper.

Step Three: Process the Cookie Dough

Once the lentils are plump, process them (along with any remaining milk in the bowl) in a food processor until they are broken down but not completely smooth.

Add the remaining ingredients–coconut flour, applesauce, coconut sugar,  baking soda, salt, and some spices–and process, using on/off pulses until the mixture comes together into a cohesive dough.

Stop to scrape down the sides of the processor bowl a few times to ensure that it is all blended.

Step Four: Portion the Dough

Scoop the batter onto  a parchment paper-lined baking sheet (I used a small cookie scoop). The cookies do not spread much, so spacing them an inch or so apart works fine.

I leave the cookies in a dome shape. You can also flatten them slightly into rounds, if you prefer.

Step Five: Bake the Cookies

Bake in the preheated oven 14 to 17 minutes until golden brown (technically, pinkish golden-brown, due to the lentils!). Remove the cookies with a spatula to a cooling rack and cool completely.

Hello, nutrition-packed, anytime cookies!

FAQ

How Should I Store the Cookies?

Once cool, these cookies can be stored for days at room temperature, weeks in the refrigerator, or months in the freezer.

Can these Be Made with Brown or Green Lentils?

Technically, yes. However, they will have a notable lentil taste. Split red lentils have a neutral flavor that is not noticeable in the cookies. For best result, I strongly suggest using red lentils for the recipe.

Is there a Substitute for Coconut Flour?

You could use almond flour as a replacement, However, you will need to use 2 to 3 times as much almond flour (coconut flour and almond flour are very different in terms of how they work in recipes). Start with 1/2 cup (52 grams) of almond flour as a replacement, adding more as needed.

Can I Add Other Ingredients to the Cookies?

Yes! Do not hesitate to add other goodies to the dough, such as chocolate (chips or chopped bits), dried fruit, vanilla extract, more (or other) spices, or chopped seeds and nuts.

More Lentil Recipes to Try & Love:

1. Grain-Free Lentil Loaf {vegan, high-protein}
2. 3-Ingredient Lentil Soup {vegan, high-protein}
3. Grain-Free Red Lentil Granola {vegan}
4. 3-Ingredient Carrot & Red Lentil Soup {vegan, oil-free}
5. Mind-Blowing Red Lentil Tofu