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Lentil Oatmeal Peanut Butter Chocolate Chip Cookies

Lentil Oatmeal Peanut Butter Chocolate Chip Cookies

I love Twitter!

I have met so many fantastic people there. And I love being part of the many Twitter parties that are held by bloggers, businesses and brands.

I mentioned the cool Twitter party gift I won from Canadian Lentils a few posts back when I featured my Lentil Chili. Well I have been playing around with lentils again and made a variation of a recipe that is in The Big Book of Little Lentils cookbook that I received as part of my gift.

The Big Book of Little Lentils on Nutmeg Disrupted

This time we are going sweet with some cookies! And they are beyond fantastic.

For this recipe you need to make a lentil puree. That is simply cooking lentils until they are done then pureeing them in a food processor. I didn’t add any extra water to the cooked lentils.



Lentil Oatmeal Peanut Butter Chocolate Chip Cookies

1 cup of brown sugar

3/4 cup of butter

1 egg

1 1/2 teaspoon of vanilla

3/4 cup of green lentil puree

1 1/2 cups of flour

1/2 teaspoon of salt

1 teaspoon of baking soda

2 cups of quick cooking oats

1 1/2 cups of chocolate chips

2 tablespoons of peanut butter

dash of cinnamon

Preheat oven for 375 degrees F.

In a bowl mix together the sugar and butter. Add the egg just until blended. Add vanilla and lentil puree mixing well. Sift the flour, salt and soda together. Add it one third at a time to the butter sugar mixture. Mix on low until just blended. Add the peanut butter and give it a few stirs. Now add the oats and chocolate chips and cinnamon, stir until combined.

Scoop out one generous tablespoon of dough for each cookie onto parchment lines cookie sheets.  Flatten slightly with a fork.

Lentil Oatmeal Chocolate Chip Cookie Dough


Bake for 12 – 15 minutes until the bottoms are lightly browned. Do not over bake.


Lentil Oatmeal Peanut Butter Chocolate Chip Cookies from Nutmeg Disrupted.


I am already thinking about the next time I make them which is soon as I still have a bowl of lentil puree in the fridge.  I will substitute the white flour with oat flour. And I plan on adding some toasted pecans for a bit of nuttiness.

And tonight I made a batch of lentil brownies! They are still cooling but I have high hopes that they will be just as amazing as the cookies.

I seriously can’t get enough these days! I love lentils.



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Pumpkin Peanut Butter Oatmeal Bars

Pumpkin Peanut Butter Oatmeal Bars

Just the name alone Pumpkin Peanut Butter Oatmeal bars, where can you go wrong.

More like where can you go right!

When I seen the Tweet Tuesday afternoon I immediately walked over and hit 350 on the oven.

This little gem comes from Averie over at Love Veggies and Yoga.

It is a fantastic recipe with many different variations, using more or less of what you enjoy the most.

For the first batch I use the main recipes and I added a 1/4 cup of dark chocolate mini chocolate chips and a 1/4 cup of regular sized butterscotch chips.

It turned out quite light and soft. A very tender bar. If it had cooked it a few minutes longer with would be more firm, I was just cautious to not over cook it and have it too hard or dry.

The addition of the chips was nice but I think for the second batch I will go with the main recipe plus raisins and a touch more cinnamon.

I like a bit more chew to my bars and the raisins will add just the bite I am looking for.

Plus, omitting the chocolate chips will also result in a firmer bar. I also used one cup of white sugar in the first batch as I just ran out of brown.

For the second batch I used one cup of brown sugar and a half cup of raisins.
I really enjoy it without all the chocolate chips. It is a touch more firm and has that granola bar flavor, which I espically enjoy!

Which ever variation you try, it will be hard to stop at just one! And before I forget to mention, these are gluten free!

From love veggies and yoga:

Pumpkin Peanut Butter Oatmeal Bars

1/2 cup peanut butter

1 cup pumpkin puree

2 cups oats – whole rolled, not quick cooking

1 cup brown sugar – packed

1/2 cup white sugar

1 tbsp pumpkin pie spice – reduce/increase to taste

1 tsp cinnamon – reduce/increase to taste

1 tbsp vanilla extract

options: raisins, chocolate,whiite, peanutbutter or butterscotch chips.  Up to a half cup.


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