Chocolate Chip Power Cookies
These Chocolate Chip Power Cookies are high in protein and loaded with flavour. They make for the perfect afternoon snack or filling dessert! Can you guess the secret ingredient?
This recipe was adapted from one that was given to me by an awesome dietitian mentor and has made its way into the hearts of many taste testers. It’s crunchy, chewy and sweet all in one bite!
Previously on the blog under “Lentil Power Cookies”, the name gave away the secret too quickly. And I know what you are probably thinking: “lentils…in a cookie?” But give this recipe a chance because it will surprise your taste buds in the best way possible!
Health Benefits of Lentils
If you haven’t baked with lentils before, these Chocolate Chip Power Cookies are the perfect introduction. They don’t have a strong taste so are a option when you want to add bulk and nutrients to a recipe. If you’re wondering what helps make these “power” cookies, 1/2 cup of cooked lentils provides a source of:
- Fibre
- Plant-based protein
- B vitamins
- Iron
- And other minerals like magnesium, phosphorus and zinc!
Baking with Lentils
When baking with lentils, you have a couple of options.
- Use canned lentils to minimize the cooking and prep time. All you have to do is drain and rinse the canned lentils before adding them to a recipe. You will likely have some lentils left over, depending on the volume of your can, but these can be used to double the batch or added to other recipes.
- Cooking lentils yourself can save money as dried beans are typically cheaper than canned. You can also control how much you cook at one time, minimizing food waste if you don’t get through a full can. This method does add some additional time to accomodate for the cooking and cooling of the lentils. Just follow the package instructions to cook until tender.
Regardless of the method you choose, both will provide a soft and nutrient-dense legume that is perfect to bake with!
Ingredients for Chocolate Chip Power Cookies
The base of these Chocolate Chip Power Cookies is pretty straightforward and includes many household staples. We get into the fun stuff with the optional additions, which is customizable and up to your own preference. Here are the ingredients you will need:
- Canola oil
- Or any mild oils like vegetable oil.
- Banana or plain Greek yogurt
- My personal preference is using the Greek yogurt because it adds moisture and protein without a somewhat overpowering flavour like banana. However, I know most people have bananas on hand more often than extra Greek yogurt. Whatever you have will work great!
- Eggs
- Vanilla extract
- Flour
- I have used regular all purpose flour as well as a 1:1 gluten free flour. They both work well in this recipe.
- Brown sugar
- Green lentils
- As mentioned, you can use canned or dried and then cooked lentils. This will likely depend on the time you have to spare as cooking and cooling them will require extra time.
- Oats
- I have used both large flake and quick oats in these cookies. Quick oats is my personal preference because they make the cookie more consistent and less crumbly.
- Cinnamon
- Add-ins: sliced almonds, unsalted pumpkin seeds, shredded coconut (sweetened or unsweetened) and chocolate chips!
- I have also added in a mixture of a variety of nuts and seeds like chopped walnuts, sunflower and chia seeds.
These Chocolate Chip Power Cookies are a perfect snack to help you get back into the routine of Fall. Offering a source of plant-based protein, fibre and lots of other nutrients, they truly are the best way to help you “power” through those busy days. And with a variety of add-in options, you can customize them as much as you like!
TIP: store them in the fridge or freezer to extend their shelf life. Pop them in the microwave for 10-12 seconds and enjoy the gooey chocolate chips and warm interior. You can even top them with a dollop of Greek yogurt for a satisfying, balanced and protein-rich snack!
Chocolate Chip Power Cookies
Ingredients
- 1/2 cup canola oil
- 1/2 cup banana, mashed OR 1/2 cup plain Greek yogurt
- 1 large egg
- 1 tsp vanilla extract
- 1 cup green lentils canned or cooked*
- 1 cup all purpose flour 1-to-1 gluten free flour
- 1 cup quick/rolled oats
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1 tsp baking soda
- Pinch of salt
- 1/3 cup almonds sliced
- 1/3 cup pumpkin seeds unsalted
- 1/2 cup semi sweet chocolate chips
- 1/3 cup shredded coconut sweetened (optional)
Instructions
- Preheat oven to 375 F and line a cookie sheet with parchment paper.
- In a large bowl, mix together the oil, mashed banana (or Greek yogurt), egg and vanilla extract. Stir in the lentils.
- In a medium sized bowl, mix the flour, oats, brown sugar, cinnamon, baking soda and salt. Add the dry ingredients to wet ingredients and mix well.
- Fold in the almonds, pumpkin seeds, chocolate chips and any extra add-ins you like.
- Place a spoonful of cookie batter onto the lined cookie sheet and flatten slightly.
- Bake for 13-15 minutes or until the bottom of the cookie is light brown. Let cookies cool before enjoying.
Notes
- Canola oil
- Or any mild oils like vegetable oil.
- Banana or plain Greek yogurt
- My personal preference is using the Greek yogurt because it adds moisture and protein without a somewhat overpowering flavour like banana. However, I know most people have bananas on hand more often than extra Greek yogurt. Whatever you have will work great!
- Flour
- I have used regular all purpose flour as well as a 1:1 gluten free flour. They both work well in this recipe.
- Green lentils
- You can use canned or dried and then cooked lentils. This will likely depend on the time you have to spare as cooking and cooling them will require extra time.
- Oats
- I have used both large flake and quick oats in these cookies. Quick oats is my personal preference because they make the cookie more consistent and less crumbly.
- Add-ins:
- I have also added in a mixture of a variety of nuts and seeds like chopped walnuts, sunflower and chia seeds.
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Hi! Would love to try these but I have a child who doesn’t care for the texture of oats. Is there a substitute/modification for this?
Hi Danielle! As long as you use quick oats, there isn’t a strong oat texture in these cookies. But you could also be extra safe and blend up the oats into a powder/flour first. Let me know how it goes and thanks for trying the recipe! 🙂
What is the protein count in grams.
Hi Gunter! I prefer to focus on how food can make us feel physically and mentally so I don’t calculate the calories or macronutrients of my recipes. If this is something that’s important to you there are a variety of resources and platforms that can do that! I hope you love the cookies!
I loved, love this recipe. I used chopped walnuts and hemp, chia and flax seeds instead of pumpkin seeds and sliced almonds. A keeper. I use a medium 2 T scoop and it made 25 cookies.
Thank you so much Sheri! I’m so glad you love them.
These are a staple for me! Have been making this recipe for years and keep coming back to them.
Aw thank you Wendy!! I love that you keep coming back to them!
These cookies are amazing! So easy to make ahead and store, I’m obsessed and make this recipe over and over!
Yay, I’m so glad you love them! Thank you so much Anna!
I am addicted to these! I put the dough on a parchment lined cookie sheet and flatten it with the back of a wooden spoon and bake for about 22-30 min. (depending on your oven). Let cool and either break or cut into pieces to freeze. After my daily walk or run I’ll have some of the lentil power (cookie) bar which will keep me satiated till lunch. This is definitely a go-to recipe and a must try.