This recipe is the winner from the UW Health Heart Fair 2000's Recipe Contest from Nancy Jo Erickson from Mazomanie, in the Kid's Recipe Category.

  • 1/3 cup dried lentils or 3/4 cup cooked lentils
  • 1 cup brown sugar
  • 3/4 cup canola oil
  • 1 large egg
  • 2 teaspoons vanilla
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups flour
  • 2 cups rolled oats (raw oatmeal)
  • 4 ounces chocolate chips, optional

Preheat oven to 350 degrees. Grease cookie sheet. In a small saucepan, cook 1/3 cup dried lentils in 2 cups of water. Bring to a boil, reduce heat, and simmer for 45 minutes or until very soft. Drain well.

Mash with a fork and place in medium bowl. Add sugar, oil, and egg. Beat well. Add vanilla, baking soda, salt, and flour. Beat until well blended. Stir in oatmeal. Add chocolate chips if desired. Form small balls with teaspoon and place on cookie sheet.

Flatten slightly with back of the spoon. Bake for 7 10 minutes or just until lightly brown. Do not over bake. Remove from cookie sheet and cool on a rack. Make 55 small cookies.

Serves 55

Nutritional Information per cookie with chocolate chips:

Calories 80 Fat, gm. 3.6 Saturated fat 0.6 Monounsaturated 2.0 Polyunsaturated 1.0 Protein, gm. 1.3 Carb. gm. 11 Cholesterol, mg. 3 Fiber, gm. 0.7

Serves 55

Nutritional Information per cookie without chocolate chips: Calories 70 Fat, gm. 3.1 Saturated 0.3 Monounsaturated 1.8 Polyunsaturated 1.0 Protein, gm. 1.2 Carb,, gm. 9 Cholesterol, mg. 3 Fiber, gm. 0.6