Okay, it is lentils week with Meatless Mondays from A to Z.
With my October theme of Treats and Sweets, I first thought lentils would be the most difficult ingredient this month. But…
Almost immediately I had this idea of a protein cookie haunted house, and it instantly turned into the most fun week.
There’s a ghost flying out of the upstairs window, a couple of glittery bats flying around, and a pumpkin.
Okay, maybe not so haunted. Not so spooky.
Even when I was creating this recipe and testing it, I figured it was more of a ‘Chopped Challenge” style recipe, and not one that I would make again, let alone encourage my readers to use.
These cookies? are really good.
Now I think I may add lentils to many of my cut out cookie recipes. These taste great, and just as easy as any roll out, cut out cookie recipe.
spooky cookie haunted house
dairy, egg, soy, and gluten free, vegan
makes dough for one haunted house and several Halloween cookies
1/2 cup cooked lentils*
2 tablespoons agave
1/2 cup butter (Earth Balance soy free)
1/3 cup granulated sugar (I used coconut sugar)
1 tablespoon vanilla paste
1 2/3 cups flour (gluten free ap)
*to cook lentils: Bring 1 cup lentils and 2 cups water to a boil, cook for 15-20 minutes. Remove from heat, let cool. (lentil package says 2:1 ratio water to lentils, I needed more (gas stove?); I used 1 cup lentils to 2 cups water, then had to add another 1 1/2 cups water with 8 minutes left).
In food processor (with small bowl attachment if available) or blender, puree lentils with agave until smooth.
Cream together butter, sugar, vanilla and pureed lentils. Stir in flour, combine until dough forms, do not over mix. Knead into a ball, cool in refrigerator 10 minutes. Roll to 1/3 inch thickness and cut into haunted house pieces and Halloween shapes (I drew stencils). Bake at 350 for 12-15 minutes, until set. Cool completely before assembling and decorating.
Yep, those bricks go all the way around…
To see more lentil creations, visit Heather for Meatless Monday A to Z!