This gluten-free chocolate cookie recipe with crunchy lentils might not be typical, but it is outstanding. They’re chocolately. And they have just the right bit of crunch. If you like walnuts in your brownies, you’ll love this recipe. And because they’re gluten-free, everyone can enjoy them. I know, lentils aren’t usually what you think of when you bake, but we’re hoping to give the superfood some more street cred with this recipe.
2 large eggs
⅓ cup coconut oil, melted
1 teaspoon vanilla extract
½ cup sugar
1 ⅔ cup almond flour
⅓ cup unsweetened cocoa powder
½ teaspoon baking soda
Cream together the eggs and coconut oil for 1-2 minutes to really emulsify. Add the sugar and beat thoroughly. Add vanilla and combine. Meanwhile in a separate small bowl, combine the almond flour, cocoa powder, and baking soda. Add to the wet ingredients and mix well to combine until there are no dry spots remaining. Using a rubber spatula fold in the Pro-Chi Lentil Crunch Dark Chocolate Drizzle. Chill dough for about 30 minutes.
While the dough is chilling, preheat the oven to 350˚F. Remove dough from refridgerator and scoop in rounded spoonfuls onto a baking sheet 2″ apart. Bake the cookies for about 12 minutes. Transfer the cookies to a cooling rack.
This gluten-free chocolate cookie recipe is so easy and it’s delicious! You can also shop Pro-Chi Lentil Crunch on Amazon.