Baked Cookies with Pulses

Baked Cookies with Pulses – Melissa of Minnesota baking some cookies

Baked Cookies with Pulses

All around the world, pulses are used to make wonderful and tasty appetizers, snacks and baked goodies like baked cookies and even muffins.

Here are some of the baked appetizers made with pulses.

Light and Delicious Baked Biscuits

To make 15 biscuits weighing 600 gm

You Will Need:

1+3/4 cup (425 ml) all purpose flour
1 tbsp (15 ml) baking powder
2/3 cup (150 ml) lentil puree
2/3 cup (150 ml) milk 1%
¼ cup (50ml) unsalted margarine
1 tbsp (15 ml) granulated sugar
Dash of salt

Directions:

• Preheat oven to 425F (220C).
• Combine flour, baking powder, sugar and salt in a bowl.
• Begin cutting margarine into the above mixture and while still cutting, add your lentil puree. It should now resemble coarse oatmeal.
• Now add milk into the flour mixture and fold until all the ingredients are incorporated.
• On a lightly floured surface, spread out the dough and pat it down to 1 ½ to 2 inches thick.
• Use a 2 in (5 cm) cookie cutter and cut out biscuits. Make sure to dust the cookie cutter with flour to avoid the dough sticking to it.
• Next, place the cut biscuits on a baking sheet, spreading them an inch or so apart.
• Let them bake for 15 minutes, or until they turn golden, take out, serve right away or later!

Chocolate Chip Oat Cookies

To make 24 cookies weighing 360 gm

You Will Need:

½ cup (125 ml) canned navy beans – rinsed and drained
OR
½ cup (125 ml) canned lentils – rinsed and drained
½ tsp (2 ml) baking soda
One Egg
2 tbsp (30 ml) canola oil
¾ cup (175 ml) packed brown sugar
1+1/3 cups (325 ml) rolled oats
½ cup (125 ml) semi-sweet chocolate chips
1 tsp (5 ml) vanilla extract
¾ cup (175 ml) whole wheat flour

Directions:

• Preheat oven to 375°F.
• Line a cookie sheet with parchment paper or use a cooking spray to lightly spray your cooking sheet.
• Use a blender to puree beans with egg until smooth.
• Beat canola oil, sugar and vanilla together, in a bowl, using an electric mixer until smooth. Add bean and egg purée and continue beating until well combined.
• Next, add oats and chocolate chips. Use a wooden spoon to combine.
• Sift together flour and baking soda over wet mixture and stir until well combined.
• Finally, drop the above mixture, using a rounded spoon, on the prepared cookie sheet keeping each cookie about 2 inches apart. Flatten the drops a bit from top.
• Bake for 15 minutes and let cool on pan for a few minutes before transferring to a cooling rack.

Gluten-Free Speckled Chocolate Chip Cookies

To make 48 cookies weighing 360 gm

You Will Need:

1 cup (250 ml) black bean flour
OR
1 cup (250 ml) whole bean flour
½ tsp (2 ml) baking soda
½ tsp (2ml) salt or a dash of salt
½ cup (125 ml) unsalted soft margarine
OR
½ cup (125 ml) unsalted butter
½ cup (125 ml) white or granulated sugar
¼ cup (50 ml) packed brown sugar
One Egg
1 tsp (5 ml) vanilla extract
1 cup (250 ml) semi-sweet chocolate chips

Directions:

• Preheat oven to 350ºF (180ºC).
• In a small bowl, stir together bean flour, baking soda and salt.
• Next, take a mixing bowl and cream together butter/ margarine and both, granulated and brown, sugars. Beat in egg and vanilla until light and fluffy.
• Stir in the dry ingredients until blended. Add and fold in chocolate chips.
• On the nonstick baking sheets, drop the mix by small teaspoonfuls 2 inches apart.
• Bake for 10-12 minutes or until the cookies turn golden brown.

Do you have any suggestions for baked cookies with pulses? Want to leave a review of the recipes we’ve included above or changes you made? We’d love to hear your ideas in the comments below!