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One thing I have to note is these cookies aren't very sweet. It's the chocolate chips that gives it its sweetness. If you like sweet cookies, I'd recommend using 1/2 cup of brown rice syrup or maple syrup. Really, give these cookies a try. I feel these are way better for you than traditional cookies. If you're concerned about nut allergies, try using sunflower butter instead of nut better. But just a disclaimer, I've never tried this recipe with sunflower butter, I think it might work because of its high oil content much like nut butters. If you do, please let me know how they turn out.
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5 from 3 votes

Double Chocolate Vegan Cookies

Delicious and healthy double chocolate cookies that are made with lentils and sweetened with chocolate chips. You'll love the chewiness and your kids will be none the wiser.
Prep Time20 mins
Cook Time15 mins
Course: Cookies, Desserts, Holiday Cookies
Cuisine: American, Canadian
Keyword: Chocolate Chip, Chocolate Cookies, Cookies, Lentils, Vegan, Vegan Cookies
Servings: 12 servings
Calories: 214kcal

Ingredients

  • 1 can (15-ounce) lentils, rinsed and drained
  • 2 tbsp tablespoons cocoa powder
  • 1 tbsp vanilla
  • 2/3 cup any nut butter
  • 1/3 cup brown rice syrup or maple syrup
  • 1 tsp baking powder
  • 1 cup vegan dark chocolate chips

Instructions

  • Combine lentils, cocoa powder, vanilla, peanut butter, brown rice/maple syrup and baking powder in the container of a food processor.
  • Process mixture until very smooth.
  • Transfer mixture to a bowl and stir in dark chocolate chips.
  • Spoon 1 tablespoon of dough on a parchment-lined baking sheet. Press and flatten to the desired height. Bake at 350° for 15 minutes.