Skip to Content

Coconut Flour Lentil Cookies {Grain-free, Vegan}

Delicious, satisfying, and nutrient-packed coconut flour lentil cookies are perfect for breakfast (yes!), or for packing on day trips and into school lunches! The cookies are grain-free, vegan, and easy-to-make, too.
coconut flour lentil cookie on a doubled piece of brown parchment paper with a cooling rack behind

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.

coconut flour lentil cookies on a silver cooling rack, a blue and white napkin in the background

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.

How to Make Coconut Flour Lentil Cookies

To make these, I soaked 1/2 cup of red lentils in an equal amount of nondairy milk. Use any variety you like (dairy milk is fine, too). ingredients for lentil cookies in various dishes

Once the lentils are plump, process them (along with any remaining milk in the bowl) until they are broken down but not completely smooth. Add the remaining ingredients–coconut flour, applesauce, coconut sugar, coconut oil, baking soda, salt, and some spices–and process, using on/off pulses until the mixture comes together into a cohesive dough.

I stopped to scrape down the sides of the processor bowl a few times to ensure that all was blended.

overhead shot of food processor filled with dough for lentil cookies

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.

unbaked cookies, made of lentils, on a parchment lined baking sheet

Now bake at 350F for 14 to 17 minutes until golden brown (technically, pinkish golden-brown, due to the lentils!)

baked lentil cookies on a baking sheet

How to Store the Cookies

Once cool, these cookies can be stored for days at room temperature, weeks in the refrigerator, or months in the freezer. Do not hesitate to add other goodies to the dough, such as chocolate, dried fruit, vanilla, more (or other) spices, or chopped seeds and nuts.

Though I have been touting their portability potential, I also recommend them for the aforementioned relaxing, too, be it morning, noon or night!

three coconut flour lentil cookies on a small white plate

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}

 

Yield: 21 cookies

Coconut Flour Lentil Cookies {Grain-Free, Vegan}

Coconut Flour Lentil Cookies {Grain-Free, Vegan}

Coconut flour lentil cookies are perfect for breakfast (yes!), or for packing on day trips and into school lunches! The cookies are grain-free, vegan, and easy-to-make, too.

Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes

Ingredients

  • 1/2 cup split red lentils, rinsed and drained (to remove any debris)
  • 1/2 cup nondairy milk (I used almond milk)
  • 1/2 cup unsweetened applesauce
  • 3-1/2 tablespoons coconut flour
  • 2-1/2 tablespoons coconut palm sugar
  • 1 tablespoons virgin coconut oil, melted
  • 1/2 teaspoon EACH ground cinnamon and ground ginger
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt

Instructions

  1. 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.
  2. Preheat oven to 350F. Line a large baking sheet with parchment paper.
  3. In a food processor, process the soaked lentils and remaining milk in bowl until finely chopped. Add the remaining ingredients to processor and process until well-blended, stopping to scrape down the bowl several times. Let the cookie dough stand for 3 to 5 minutes to llow the coconut flour to absorb some of the liquid.
  4. Using a small cookie scoop, scoop by heaping tablespoons onto prepared baking sheet, spacing about 1 inch apart.
  5. Bake in the preheated oven for 14 to 17 minutes until golden brown and firm to the touch at the centers. Cool on the baking sheet for 5 minutes and then transfer to a cool rack. Cool completely.

Notes

Coconut Flour: For best results, lightly spoon the coconut flour to measure (do not pack).

Storage: Store the cooled cookies in an airtight container at room temperature for 3 days at cool room temperature, the refrigerator for 2 weeks, or the freezer for up to 6 months.

Banana Option: If you like, an equal amount of mashed, very ripe banana (about 1 large will equal 1/2 cup mashed) can be used in place of the applesauce. You may want to cut back (slightly) on the coconut sugar (e.g., 2 tablespoons instead of 2-1/2).

Sugar Options: An equal amount of brown sugar or the granulated sweetener of your choice can be used in place of the coconut sugar.

Nutrition Information

Serving Size

1 cookie

Amount Per Serving Calories 38Total Fat 1gSaturated Fat 0.7gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 63.1mgCarbohydrates 5.9gFiber 2.1gSugar 2.2gProtein 1.6g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

 

 

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Fresh Herb Lentil Bread {Grain-Free, Vegan} | power hungry

Monday 12th of October 2020

[…] Coconut Flour Lentil Cookies {grain-free, vegan} […]

Philis Hileman

Monday 27th of August 2018

I really like these, which surprises me so much. And the 2 times I have made them, I botched the recipe. Surely 3 will be the charm. Thank you for sharing your creativity.

Camilla

Monday 27th of August 2018

You are so welcome, Philis. Thanks so much for posting :)

Philis Hileman

Friday 24th of August 2018

Surprises never cease. I botched up the recipe, but I still liked these and will try them again. Thank you Camilla.

I added chopped dates to be like a chocolate chip. Chocolate chips were good too in the couple I added them to.

Camilla

Monday 27th of August 2018

Yum! Date + chocolate sounds pretty heavenly, Philis! So glad to hear that you tried and like these :)

Maria-Christina Gazzano

Monday 6th of August 2018

What can I use instead of a small cookie scoop? Thanks!

Liesa

Sunday 19th of August 2018

Maria-Christina, I used two spoons - the mixture is soft and easy to shape into a dome using the spoons.

Camilla - these were pretty good straight out of the oven (after 10 minutes or so). Tomorrow I'll find out what they're like cold. I made them a bit bigger, dividing the mixture into 12 instead of 21.

Camilla

Wednesday 8th of August 2018

Hi Maria-Christina,

A tablespoon will work just fine! If you want them to have a domes look (like the photo) you could roll each portion into a ball and gently press the bottom of each ball into the pan.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe