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Coconut Flour Lentil Cookies {Grain-Free, Vegan}

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 17 mins
  • Total Time: 27 mins
  • Yield: 21 cookies 1x


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.




  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.


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.

  • Category: Breakfast, Cookie, Snack


  • Serving Size: 1 cookie
  • Calories: 38
  • Sugar: 2.2 g
  • Sodium: 63.1 mg
  • Fat: 1 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 5.9 g
  • Fiber: 2.1 g
  • Protein: 1.6 g
  • Cholesterol: 0 mg