Serves 60, 1 cookie per serving
4 sprays non-stick cooking spray
2 C all-purpose flour
1 tsp baking soda
1/4 tsp salt
3/4 C cooked lentils, drained and rinsed
2 large eggs, separated
3 1/2 oz. bitter-sweet chocolate, melted
1/2 stick unsalted butter, softened
1 C sugar
2 tsp vanilla extract
1/2 C low-fat buttermilk
1 Tbsp powdered sugar
Preheat oven to 350 F degrees. Spray two large cookie sheets with non-stick cooking spray or line with parchment paper.
In a small bowl, sift flour, baking soda, and salt. Set aside. In a blender or food processor, puree lentils and egg yolks, until smooth. Set aside.
Melt chocolate in a double boiler or microwave.
In a large mixing bowl, using an electric mixer, cream butter, sugar, and vanilla, until light and fluffy. With mixer running on low speed, add melted chocolate. Combine thoroughly. Add pureed lentils. Mix well.
Alternating in batches, add flour mixture and buttermilk to batter, mixing after each addition (dough will be sticky). Whip egg whites until soft peaks form. Fold into batter.
Drop heaping tsps of batter onto prepared cookie sheets, leaving 1 inch between cookies. Bake for 8-10 minutes, or until puffed and set.
Cool on cookie sheets for 2 minutes before moving to a wire rack to cool completely.
Store in an airtight container. Dust with powdered sugar before serving.