Lentil Molasses Cookies - Crazy Ingredient Challenge

Some months the winning combination for the Crazy Ingredient Challenge is not only easy, but far from crazy. Other months, I am left scratching my head until the 19th of the month. This month's winning combination is lentils and molasses. It sounds simple enough but I had absolutely no clue what to make. It didn't help that I had a busy few weeks and not much time to research. Finally, on Thursday night, I started brainstorming with a friend. Fortunately and unfortunately, he is a chef. He had amazing drool-worthy ideas. But some were way beyond my skill set. While for others, I just did not think that I would have time to pull it off.

I got cookies stuck in my head and decided to go with that. As is, this is not the complete dish that I had envisioned. But since I literally just pulled these cookies out of the oven, and need to publish this post within the next thirty minutes, the remaining components will have to wait. Hint: There will be ice cream and bourbon. Yes, I know. I'll get around to it tomorrow. I promise. Well, I hope.

So here I go again stuffing beans where they don't belong. I assure you once again, you do not taste the lentils at all. The molasses and spices overpower any subtle taste that the lentils would impart. All you are left with is a cookie that has a bit more fibre and protein than normal. Note that I did not say healthy. There is still a lot of sugar to go around. But if you want to tell yourself that they are healthy, go ahead. I'll eat them for breakfast with you.

I have no idea what the other Crazy Ingredient Challenge bloggers made this month and I am really looking forward to it. I am crossing my fingers that someone made some form of lentil balls in a molasses-barbecue sauce because I need a recipe! Be sure to scroll down to check out those links in the link-up below. Also, we are always looking for members to join us on this crazy journey so please, join us!


Lentil Molasses Cookies (adapted from Two Peas and Their Pod)
Ingredients
1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar, plus more for rolling the cookies
1/2 cup lentil puree (see notes)
1/4 cup molasses
1 egg
2 1/3 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ginger
1 teaspoon cloves
1/2 teaspoon salt

Directions

Cream together butter and the sugars until smooth. Add the lentil puree, molasses and egg and mix until well combined.
Whisk together the flour, baking soda, cinnamon, ginger, cloves and salt then add to the wet ingredients. Mix until combined.
Refrigerate the dough for at least an hour. It's a very sticky dough.
Preheat oven to 350 F. Line a baking sheet with parchment.
Roll tablespoon sized balls into sugar then place at least two inches apart on the prepared baking sheet.
Bake for 10 minutes or until the edges are set. Allow to cool for a couple minutes on the baking sheet then transfer to a wire rack to continue cooling.

Notes

The lentil puree should be the consistency of canned pumpkin puree. A good ratio is to 1 cup of cooked lentils to 4 tablespoons of water. Blend thoroughly but it is OK if there a a few pieces of whole lentil still visible. Add water by the teaspoon if necessary to adjust the consistency.
Since the dough is sticky, it helps to spray your hands with cooking spray or drop the tablespoon into the sugar and use the sugar to prevent it from sticking to your hands.

An InLinkz Link-up