Chocolate Cookies with Lentil Flour

If a recipe contains chocolate and chocolate chips, it probably doesn't need much of an introduction.

But these cookies have a little secret: they're made with Grano Pampa Lentil Flour.

The lentil flour pairs beautifully with cocoa and chocolate to create rich, aromatic cookies with crisp edges and a slightly soft center.

They're perfect with your afternoon drink, as a homemade snack, or whenever you're craving something sweet.

And no, you don't have to reveal the secret ingredient before everyone takes their first bite.

Yield: 12–14 cookies

Preparation Time: 30 minutes

Difficulty: Easy

Nutritional Information: Gluten-Free, Source of Plant-Based Protein, High in Fiber, Vegetarian-Friendly

Ingredients

• 1 cup Grano Pampa Lentil Flour

• ¼ cup unsweetened cocoa powder

• ½ cup sugar

• ½ teaspoon baking powder

• 1 pinch of salt

• 1 egg

• ⅓ cup coconut oil or neutral oil

• 1 teaspoon vanilla extract

• ½ cup chocolate chips

• 2 tablespoons milk, if needed

Instructions

1. Prepare the oven

Preheat the oven to 180°C (350°F).

Line a baking tray with parchment paper or use a non-stick baking sheet.

2. Mix the dry ingredients

In a bowl, combine the Grano Pampa Lentil Flour, cocoa powder, baking powder, and salt.

Mix well to distribute the ingredients evenly.

3. Prepare the wet mixture

In another bowl, whisk the egg and sugar together.

Add the oil and vanilla extract.

Mix until well combined.

4. Combine the mixtures

Gradually add the dry ingredients to the wet mixture.

Stir with a spatula until a thick, slightly sticky dough forms.

If the dough seems too dry, add one tablespoon of milk and check the consistency before adding more.

Helpful tip: Don't add all the milk at once. The amount needed may vary depending on the flour and the size of the egg.

5. Add the chocolate chips

Fold in the chocolate chips, distributing them evenly throughout the dough.

Reserve a few for the tops.

6. Shape the cookies

Scoop portions of dough onto the baking tray, leaving space between each cookie.

Gently flatten them with your fingers or the back of a spoon until they are approximately 1 cm (⅓ inch) thick.

Add a few extra chocolate chips on top.

7. Bake

Bake for approximately 10–12 minutes.

The edges should look set while the centers may still appear slightly soft.

Helpful tip: Don't wait for the cookies to become completely firm in the oven. They will continue to set as they cool.

8. Cool

Remove the tray from the oven and let the cookies rest for about 5 minutes.

Then carefully transfer them to a cooling rack.

As they cool, the edges will become crispier while the centers remain tender.

And that's it! Your chocolate cookies with lentil flour are ready to enjoy.

Frequently Asked Questions

Do the cookies taste like lentils?

Cocoa, vanilla, and chocolate are the dominant flavors. Lentil flour provides a unique base, but it shouldn't have an overpowering taste in a well-balanced cookie.

Can I use chopped chocolate instead of chocolate chips?

Yes. Chop your favorite chocolate into small pieces and use it in the same way.

Can I make them without eggs?

Yes. You can try replacing the egg with a flax or chia egg, although the final texture may be slightly softer.

How long do they last?

Stored in an airtight container, they will keep for approximately 4 days at room temperature.

Can I freeze them?

Yes. Baked cookies can be frozen for up to 3 months. You can also freeze portions of raw cookie dough and bake them directly from frozen, adding a few extra minutes to the baking time.

Did you like this recipe?

📍 Find our products at:  Pampa Grain Sales Points

✨ Follow us on our social media for more easy, delicious and nutritious recipes.