Go Back
Print Recipe
5 from 4 votes

Chocolate Chip Power Cookies

These cookies are high in protein and fibre and loaded with flavour. They make for the perfect healthy breakfast cookie, afternoon snack or filling dessert!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: freezer-friendly
Servings: 15 cookies
Author: Ashlen Leonard

Ingredients

  • ½ cup vegetable oil
  • ½ cup plain Greek yogurt or 1/2 banana, mashed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup cooked lentils*
  • 1 cup all purpose flour or 1-to-1 gluten free flour
  • 1 cup quick oats
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • ½ tsp salt
  • ⅓ cup almonds sliced
  • ⅓ cup pumpkin seeds unsalted
  • ½ cup semi sweet chocolate chips
  • ⅓ cup shredded coconut sweetened (optional)

Instructions

  • Preheat oven to 375℉ and line a baking sheet with parchment paper or a silicone baking mat.
  • In a large bowl, mix together the oil, Greek yogurt (or mashed banana), egg and vanilla extract until smooth. Stir in the cooked lentils.
  • In a medium bowl, mix together the flour, oats, brown sugar, cinnamon, baking soda and salt. Add these dry ingredients to wet ingredients and stir together.
  • Fold in the almonds, pumpkin seeds, chocolate chips and any extra add-ins you would like.
  • With a cookie scoop or a large spoon, scoop up about 1-2 tbsp of the cookie batter and place it on the prepared baking sheet. Repeat this with the rest of the batter, making sure to space out the cookie dough balls evenly. Lightly flatten the cookies using the back of a fork.
  • Bake for 13-15 minutes or until the bottom of the cookie is light brown. Let the cookies cool for 5-10 minutes 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

  • Mild vegetable oil
    • Feel free to use any mild vegetable oil in place of canola oil in this recipe.
  • Coconut oil
    • To add a coconut flavour to these cookies, feel free to swap out the canola oil and use coconut oil instead.
  • Flavoured Greek yogurt
    • If you prefer to use a flavoured Greek yogurt instead of plain, I recommend vanilla or banana flavour.
  • Banana
    • Instead of Greek yogurt, feel free to use ripe, mashed bananas. I know most people have bananas on hand more often than extra Greek yogurt so this may be more accessible.
  • Whole wheat flour or 1:1 gluten free flour
    • Use the same amount of either of these flours in place of all purpose flour.
  • Brown or red lentils
    • I typically use yellow or green lentils in this recipe but really any kind of lentil will work, as long as it’s already cooking before adding it to the cookie batter.
  • Dried lentils
    • Using canned lentils saves time but if you prefer to cook and cool your own lentils, you can also utilize dried lentils.
  • Old fashioned or large flake oats
    • I also have used both large flake oats and old fashioned oats in these cookies. However, using large flake oats may result in a slightly more crumbly cookie.
  • Maple syrup
    • If you want to cut down on the amount of brown sugar and include some maple syrup or honey instead, you can use ¼ cup brown sugar and ¼ cup liquid sugar.
  • Almond butter or peanut butter
    • To add some extra protein and healthy fats, feel free to reduce to ¼ cup of canola oil instead of ½ cup and add ¼ cup of almond or peanut butter.
  • Dried fruit
    • Adding a handful or two of some dried fruit like dried cranberries, raisins or chopped dried apricots would add a chewy texture and brighter flavours in this recipe.
 

Dietary considerations

  • Gluten free: use the same amounts of gluten free flour and certified gluten free oats that is called for. 
  • Lactose free: opt for lactose free yogurt and chocolate chips.
  • Nut free: omit the almonds as add-ins.
  • These cookies are already vegetarian.