These vegan Cookie Dough Brownies have a secret ingredient. Lentils! Free of dairy, egg, soy and gluten. They come together quickly for the chocolate chip cookie dough fix. Use coconut flour to make grain-free
I know right. I am currently going through a Cookie dough phase. the other day, I was hit with the cookie dough craving again and I wondered if I could do something about all the flour and nuts in it and also the reduce the oil and amp up te cookie dough to something more. Enter lentils! Lentils and chickpeas can pretty much do everything. I also added a brownie layer to the bars, you can as well make the brownie layer into cookie dough too. Make a lot of cookie dough balls and freeze them till you need them, if any are left that is. So lets add some protein (lentils!) to these fudge bars.
There are cooked lentils, hemp seeds, a bit of oat and coconut flour for added volume in this recipe. Sub the oat flour with coconut flour to make the recipe grain-free. I use raw unrefined sugar in the recipe. The dry sugar is not adding any volume to this so you can use any sweetener of choice like stevia, dates, coconut sugar etc. A liquid sweetener might not work as well as there is already enough moisture from the lentils.
I know they sound unusual. Give them a go! If you don’t like them much, no fear, just blend them up into milkshakes or cookie dough blizzards!
Make these awesome Vegan Cookie Dough Brownies! Lentils = Protein!
More goodies from the blog.
The original Chocolate chip Cookie dough with oat and almond flour or use any flour. No Bake. You can use this to make these bars as well. Make a double batch, add cocoa powder to one batch, layer, chill and slice.
Cookie dough blizzard milkshake – No Bake
Baked Chocolate chunk Cookie, Date Caramel, Brownie bars
Vegan Cookie Dough Brownies. Gluten-free No Bake
Ingredients
- 1/2 cup (90 g) red lentils masoor dal
- 1 cup (250 ml) water
- 1 Tbsp vanilla extract
- 1/8 tsp (0.13 tsp) salt
- 1/3 cup (66.67 g) hemp seeds
- 1 Tbsp coconut oil
- 3/4 cup (177.44 g) ground raw sugar or other sweetener
- 1/4 cup (30 g) oat flour divided or use coconut flour to make grain free
- 1/4 cup (39 g) plus 1 Tbsp Coconut Flour
- 1/4 cup (52 g) + 2 Tbsp mini vegan chocolate chips
- 2 Tbsp cocoa powder
Instructions
- In a pan, add washed lentils and water. Partially cover and cook for 13 to 14 minutes on medium heat or until very tender. Drain if needed. Cool to room temperature and add to blender.
- Add hemp seeds to the blender and blend. Blend 2 or more cycles to smoothly blend the hemp seeds and lentils.
- Add salt, vanilla extract, sugar, coconut oil and blend to combine. Divide the blended mixture into 2 bowls.
- In one bowl, add 2 Tbsp oat flour, 2.5 Tbsp coconut flour and mix well. Add 1/4 cup chocolate chips and mix. Taste add more sweet if needed. This is the cookie dough.
- In other bowl, add 2 Tbsp oat flour, 2.5 Tbsp coconut flour, cocoa powder and mix well. Add 2 Tbsp chocolate chips and mix in. Taste and add sweet if needed. This is the brownie.
- *Coconut flour thickens up the dough, so add less or more depending on the moisture content. During mixing, you will know after a minute if the dough needs more or not.
- Press brownie layer into parchment lined pan. Press cookie dough on top. Chill for an hour or freeze for half an hour. Slice and serve. Keep refrigerated for upto 4 days, frozen for longer.
Notes
Nutrition
*Coconut Flour
is not desiccated coconut. It is ground from dried defatted coconut. It absorbs liquid like a sponge and does not feel oily or flaky.
*Use quick cooking red or pink lentils here, not brown or whole red(Indian brown) lentils.
*Use finely ground nuts instead of hemp seeds for variation
*This makes half a 8 by 8 inch brownie pan.
* Red Lentils can also be found online like these Bob’s Red Mill Red Lentils
. They make amazing soups/dals.
* Vegan Chocolate chips options Enjoy Life Semi-Sweet Mini Chips
or chop up Theo Classic Organic (70% Cacao) Dark Chocolate bars
These bars are being shared at VVP
Monko says
September 10, 2014 at 10:02 amThank you Richard! Will definitely make this one.
Lennae says
September 10, 2014 at 11:32 amYum these sound amazing!!!
Lennae xxx
http://www.lennae87.wordpress.com
Gabby @ the veggie nook says
September 10, 2014 at 12:38 pmHaving an abundance of cookie dough recipes is never a bad thing 😉 These look awesome and I love that there are lentils in there!
Amanda says
September 10, 2014 at 12:43 pmThese look delicious and creative!
Serena says
September 10, 2014 at 2:45 pmThis gluten-free recipe looks amazing! I moved to Toronto last week and I don’t know any gluten-free restaurants here. While going through some local blogs, I’ve found some good tips. I got pretty excited but then I remembered my resolution to start saving money after moving to Toronto. I decided that I will stop spending too much on eating outside and I will start using my kitchen also for cooking and baking 😉 Your recipe looks easy so it’s a good start for me. I will try to make the brownies tomorrow because I finish at work earlier so I will have time to do it. Keep your fingers crossed for me!
Caitlin says
September 10, 2014 at 2:57 pmwow- red lentils! i am definitely making these 😉
jn says
September 10, 2014 at 5:40 pmHemp seeds are not easy to find where I live. What could I sub for those?
Richa says
September 10, 2014 at 6:14 pmyou can use other ground up seeds or nuts. or just omit them. You might need some additional Tbsp or so coconut flour for thickening it,
Shannon says
September 10, 2014 at 5:53 pmBeautiful!! You know I love the sneaking in of lentils, and the lack of baking. I bet you could also use coconut butter for an oil free option. I may have to experiment!
Lisa says
September 11, 2014 at 12:14 amI am absolutely intrigued and EXCITED that I see lentils in the ingredients list! Can’t wait to make these pronto! 😀 Thank you for all of your delicious recipes!
Marty says
September 11, 2014 at 3:50 amI’m excited too to see red lentils in these treats. Making them tomorrow! Yum!
Amanda says
September 11, 2014 at 4:34 amDo you mean split red lentils or what you refer to as red lentils elsewhere (brown lentils or “whole red lentils”)?
Richa says
September 11, 2014 at 6:52 amyes, the split ones – masoor dal. They are called red lentils. the whole lentils are called indian brown lentils or whole red lentils
Emma says
September 11, 2014 at 9:05 amOh wow Richa! These look phenomenal! Love that they’re no-bake and use coconut flour! I make a raw brownie with coconut flour and absolutely adore the texture it gives.
Pinned!
Ceara @ Ceara's Kitchen says
September 11, 2014 at 1:35 pmWhat a wonderful recipe Richa – I love how versatile lentils are and can’t believe you snuck them in this cookie dough! Can’t wait to try them! 🙂 Pinned!
Annie says
September 11, 2014 at 1:37 pmThey actually look baked! Love the layers, Richa :-)!
Sadhna Grover says
September 11, 2014 at 4:14 pmAmazing recipe and awesome photos.
The Vegan 8 says
September 11, 2014 at 6:26 pmI kid you not Richa…I have on my recipe scribble pad to test brownies using red lentils to try and create a lower calorie brownie! Now, you already beat me to it! LOL. These look soooo amazing!!!
The Vegan 8 says
September 11, 2014 at 6:28 pmWow Richa! I kid you not, I actually wrote down on my recipe scribble pad several months back to try using lentils in brownies for a lower calorie version and just never got around to it. You beat me to it and now I don’t have to! The look amazinggggg!!!
[email protected] says
September 12, 2014 at 1:00 amThese look so pretty and delicious. I love your photos. I am not sure why I am just now seeing that you are in Seattle. Yay! I am going to go outside and wave. 🙂
jn says
September 12, 2014 at 3:43 amJust made these, using cashews instead of hemp and just 2/3 of the sugar. The taste is really good and hopefully it will stiffen up some in the fridge. I made a double batch and it still wasn’t enough for an 8 x 8 pan though – wish I’d known that because I’m taking it to a party tomorrow.
Richa says
September 12, 2014 at 7:29 amAwesome! they do set a bit in the refrigerator. So glad you like them!
the recipes says 9 by 5 pan, so you would have to double it for a 9 by 9 brownie pan
jn says
September 12, 2014 at 2:40 pmD’oh! I read the recipe twice and didn’t see the pan size at the top. But there’s no way a single recipe fills a 9 x 5 pan unless you make them much thinner than in the photos! A double recipe wasn’t really enough for an 8 x 8 pan. It did stiffen up some overnight and looks and smells so good!
Sara says
December 7, 2015 at 5:14 amProbably because you used less sugar. You have to add more of the other ingredients to get the same volume as in the original version.
Hannah says
September 14, 2014 at 1:16 amSo I was pretty excited about these just from the photo, but THEN I saw the lentils. Lentil cookie dough is the most amazing invention ever! These treats are pure health food- Instead of making excuses to eat a second, you would have to make excuses why NOT to eat a second! I’m in love!
Maria Celia Lopez herrera says
September 15, 2014 at 2:06 amGod bless your hand Richa, Your recipies are awesome , delicious and healthy.
Leslie says
September 15, 2014 at 10:10 pmI didn’t even know there was such as a thing as split lentil. I’ve only eaten one type of lentil (the brown ones) all my life..now I’m curious! I’m so glad to see the use of lentils in a dessert!
Angela @ Canned-Time.com says
September 17, 2014 at 9:40 amThese beauties were my favorite from last week’s VVLP. I’m hoping to be able to eat them after getting a tooth pulled Thursday. ….I feel your pain ; (
Thank you for sharing your recipes with us!
Looking forward to this week’s treat from you soon ♡♡
shonalika says
September 21, 2014 at 7:25 pmCould not believe these were no-bake when I saw them! Even more so when I read the recipe – I’m no stranger to using pulses in deserts, but I never would have thought using them in no-bake “baked” goods was even possible. Such a clever (not to mention delicious-looking) recipe!
cookingspicy says
September 24, 2014 at 4:34 pmThanks for sharing this delicious no-bake treat! I made these with my cooking/baking partner-in-crime last night and we both enjoyed the cookie dough + brownie flavor.
We used almond flour instead of oat flour because that’s what we had on hand. I was skeptical about the lentils but found that they did not affect the flavor so much as the texture. These are a bit grainy (which admittedly could have been exacerbated by our use of almond flour) but they satisfied our craving for something sweet.
Can’t wait to try more of your recipes, Richa.
Richa says
September 24, 2014 at 5:07 pmAwesome! so glad you liked it!
yup its the almond flour. the cooked lentils blend up to a smooth puree and oat flour is more floury if it is finely ground flour. almond flour is generally quite grainy compared to grain flours.
Kristina says
October 1, 2014 at 12:21 amI made this just now, and they are so good! I should have doubled the recipe. There is no way these are going to last a night with a boyfriend and roommate!
Richa says
November 3, 2014 at 12:24 amGreat!! so glad you liked them!
Colleen Jones says
January 27, 2015 at 7:11 pmThis recipe sounds delicious, I really want to try them out. Although, I am severely allergic to lentils, what would you suggest I use instead? (Also allergic to nuts, soy and chickpeas).
Richa says
January 27, 2015 at 9:05 pmsome flour like oat or white flour. or maybe cooked grains like quinoa, or other cooked beans like canellini ?
Colleen Jones says
January 29, 2015 at 11:24 amOkay great thanks, i’m going to try it out tonight. I’ll let you know how it goes. 🙂
Tenessa says
April 7, 2015 at 9:50 pmSo in the ingredients we are using both oat flour and coconut flour?
Richa says
April 7, 2015 at 10:56 pmyes
Raincakes says
May 12, 2015 at 10:38 amThese look great! So healthy and original. I’m impressed.
Emily says
July 1, 2015 at 4:08 pmThese are fantastic! perfect summer bites!
Cassie says
December 18, 2015 at 6:34 pmI’d probably eat the whole baking tin if someone wouldn’t stop me! EEK–I love how these look! The bars look so gooey and delicious!
Shannon C says
March 22, 2016 at 8:58 amI finally got around to making these and they were so tasty! I ended up adding 1/3 cup of maple syrup as the sweetener, which made them a little runny so I added extra coconut flour. Given all of the healthy, protein and fiber rich ingredients, I felt totally justified in finishing off the whole batch by myself 🙂 Thanks for the great recipe!
Richa says
March 22, 2016 at 10:24 amAwesome!! These definitely are almost health food 😉
Alyssa says
June 19, 2016 at 9:15 pmI love everything about these! I made them tonight and while they tasted great, they did not look like they do in your photos. When I blended the lentils and hemp seeds together, the mixture was really tough and sticky. I let the lentils cool, but maybe I didn’t let them cool long enough? Could that have affected the texture that much?
Richa says
June 20, 2016 at 8:55 amhmm I am not sure about how it was tough as well as sticky. How was it different from the pictures? I think the pictures make the mix look drier (because the bars were chilled and were sitting out for the photos), but it is sticky nand fudgy. Depending on the moisture in the lentils and if they were over or undercooked, the texture would be wet or dough like, and granular or smooth. Cook the lentils till done but not over, and pulse a few times to break the mixture down. If there is excess moisture, you can add more coconut flour.
Alyssa says
June 21, 2016 at 8:02 pmThank you! I’m going to try making them again soon, as they were so good my husband ate them already! Maybe I did overcook the lentils, as there was not much moisture when I blended them with the hemp seeds. It was just really hard to mix the flour into it, because it was all stuck together!
Richa says
June 21, 2016 at 9:09 pmyou can mix in the flour after the lentils are blended. add them to a bowl and add flour till you get the desired consistency.
Tanisha M. says
August 24, 2016 at 6:03 pmHow would these turn out if I use brown lentils I have on hand? I know it says use red, but I’m curious before I attempt using the brown if they’ll totally be botched, either in taste or texture.
Thanks in advance for your response!
Richa says
August 24, 2016 at 11:09 pmbrown lentils have a much stronger and earthier flavor and that might be quite pronounced.
Alexis says
March 2, 2017 at 2:10 amSounds yummy. Only… is there an alternative to Hemp seeds? I am allergic to that too… :/ Thank you…
Richa says
March 2, 2017 at 10:31 amuse more coconut flour or more lentils.
Joan says
August 1, 2017 at 7:20 pmCan I substitute chia seed for hemp seed?
Richa says
August 1, 2017 at 10:03 pmyou can use sunflower seeds or pumpkin seeds. chia would soak up too much moisture
Joan says
August 2, 2017 at 11:49 amThank you. I used pumpkin seeds–I measured them, then ground them in a mini food processor. These are delicious–thanks for a great recipe : )
Natalie says
January 23, 2018 at 10:03 amHey Richa,
I’m a big fan of your recipes! Do you think there is any way this recipe could be altered by adding chocolate vegan protein powder? 🤔
Thanks 🙏🏼
Richa says
February 11, 2018 at 6:43 pmSure, replace some of the oat flour wth protein powder
Abhaye says
September 14, 2019 at 6:40 amCan coconut flour be substituted?
Richa says
September 14, 2019 at 2:02 pmyou can use regular flour, you might need to add more of it
Catherine Chan says
December 13, 2019 at 8:47 pmDo the lentils need to be soaked before hand?
Richa says
December 20, 2019 at 11:48 amyes