Cranberry white chocolate oatmeal cookies with red lentils

By Julie Van Rosendaal on November 22, 2016

Cooked split red lentils cleverly disguise themselves as oats in these easy yet festive cookies.


1/4 cup (60 ml) dry red lentils
1/4 cup (60 ml) butter, at room temperature
1/4 cup (60 ml) canola oil
1/2 cup (125 ml) packed dark brown sugar
grated zest of an orange (optional)
1 large egg
1 tsp (5 ml) vanilla
3/4 cup (185 ml) all-purpose flour
3/4 cup (185 ml) old-fashioned or quick oats
1 tsp (5 ml) baking soda
1/4 tsp (1 ml) salt
6 oz white chocolate, roughly chopped
1/2 cup (125 ml) dried cranberries


Preheat the oven to 350°F. In a small saucepan, cover the lentils with water and bring to a simmer; cook for 8–10 minutes, or until tender. Drain well and set aside to cool.

In a large bowl beat the butter, oil, brown sugar and orange zest until creamy; beat in the egg and vanilla.

Add the flour, oats, lentils, baking soda and salt and stir by hand until almost combined; add the white chocolate and cranberries and stir just until blended. Drop large spoonfuls onto a parchment-lined baking sheet and bake for 12–14 minutes, until set around the edges but still soft in the middle. Transfer to a wire rack to cool. Makes 1 1/2 dozen cookies.

PER COOKIE: 189 calories, 8.9 g fat (3.8 g saturated fat, 3.7 g monounsaturated fat, 1.4 g polyunsaturated fat), 19 mg cholesterol, 23.7 g carbohydrate, 3.2 g protein, 1.3 g fibre.

Originally published in ParentsCanada magazine, Nov/Dec 2016.

By Julie Van Rosendaal | November 22, 2016

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