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
*If you are cooking your own lentils, boil them in water according to the package instructions and let them cool before adding to remaining ingredients.Substitutions:
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.