Kitchen Sink Prairie Cookies

kitchen sink prairie cookies 3 .jpg

Ingredients:

  • 1 Cup Organic Salted Butter, room temperature

  • 1 Cup Packed Organic Brown Sugar

  • 1 Cup Organic Lentil Puree ( See note)

  • 2 Large Organic Pastured Eggs, at room temperature

  • 1 tsp Organic Vanilla Extract

  • 2 Cups One Organic Farm Organic All Purpose Flour

  • 2 Cups Organic Oats, large flakes

  • 1/2 Cup Ground One Organic Farm Organic Whole Flaxseed

  • 1 tsp Baking Soda

  • 1/2 tsp salt

  • 1 Cup Organic Semi-Sweet Chocolate Chips or chopped Organic Dark Chocolate

  • 1/2 Cup Dried Organic Fruit ( dates, raisins or cranberries)

  • 1/2 Cup Chopped Organic Nuts (pecans or walnuts)

  • 1/2 Cup Toffee Chips

Instructions:

  1. Preheat the oven the 375’F. Line two baking sheets with parchment paper.

  2. In a bowl of a stand mixer fitted with a paddle, cream together the butter and sugar on high speed until light & creamy, about 2 minutes. Scrape the bowl and add the lentil puree. Beat for another minute, add the eggs , one at a time, and vanilla. Beat until smooth and light.

  3. Combine the dry ingredients (flour to salt) , gradually add to the mixer on low speed. Mix until well combined. Add the chocolate chips, dried fruit, nuts and toffee chips. Beat on a low speed until incorporated.

  4. Drop the cookie dough on the the prepared baking sheets using an ice cream scoop or table spoon that equals about 1/4 cup of dough per cookie. Bake for 10-14 minutes.

    Softer, chewier cookies will be just set in the middle and beginning to brown around the edges. Firmer cookies will be more browned and have darker edges. This makes about 26 large cookies.

  5. Cool and store the cookies in an airtight container for up to 3 days or freeze for up to one month.

Lentil Puree:

To make whole green lentil puree, place 1 cup of cooked Organic Lentils into a food processor and pulse. Add 1/4 cup water. Pulse to make a smooth puree with a consistency resembling canned pumpkin. The puree will last in the fridge for up to 1 week or can be frozen for up to 2 months.

This recipe was created exclusively for One Organic Farm by the very talented Renee Kohlman based in Saskatoon, Saskatchewan. She is a food writer, cook & baker. Her second cookbook, Vegetables: A Love Story will be released in the Fall of 2021.…

This recipe was created exclusively for One Organic Farm by the very talented Renee Kohlman based in Saskatoon, Saskatchewan. She is a food writer, cook & baker. Her second cookbook, Vegetables: A Love Story will be released in the Fall of 2021. Find her on Instagram @sweetsugarbean & website, sweetsugarbean.com.

Suzaan De BruynComment