Lentil Haystack No Bake Cookies

Lentil Haystack No Bake Cookies
Created By: Executive Chef Jamie Callison, Washington State University
Use: Pardina Brown Lentils
Yields: 48 x 1.5 oz. cookies
Kid-approved, Vegetarian

Lentil Haystack No Bake Cookies
Recipe and photo courtesy of Executive Chef Jamie Callison, WSU School of Hospitality Business Management and author of The Crimson Spoon Cookbook


1/4 cup dried PNW Co-op Pardina brown lentils, rinsed and sorted. Remove any non-lentil material.

2 cups water

2/3 cup milk

1/2 cup margarine

1 cup peanut butter or SunButter

1.5 cups granulated sugar

1/4 cup unsweetened baking chocolate

2 teaspoons vanilla extract

5 cups quick-cooking oats

2 cups sweetened coconut flakes

In a small saucepan, simmer lentils in the water with a pinch of salt until tender, approximately 25 minutes. Remove 1/4 of the lentils and set aside.

Strain off any of the cooking liquid, and then add milk to the remaining lentils, heat until just warm.

Blend together the milk and lentils in a food processor or with a hand-held immersion blender until smooth, set aside.

Melt margarine in a saucepan, add peanut butter, melt together while mixing.

Once peanut butter and margarine are melted together, incorporate the lentil, milk puree.

Mix sugar and cocoa together and then add to the hot mixture.

Stirring constantly, bring mixture to quick boil and then remove from the heat. Stir in the vanilla.

Put coconut, reserved lentils and quick-cooking oats into a large bowl. Pour the hot saucepan mixture over oats and coconuts, then mix thoroughly. 

Using desired size scoop or tablespoon, scoop out onto parchment paper and refrigerate.

This recipe was showcased on our Cooking Demo Stage at the 2015 National Lentil Festival. To learn more about Lentil Fest, please visit LentilFest.com.

For more delicious recipes from Executive Chef Jamie Callison, check out his cookbook, The Crimson Spoon.