Chocolate Chip Oat Cookies

This recipe highlights the benefits of thinking outside the box. A tasty chocolate chip biscuit with the goodness of oats and pulses.
8 x
Nutritional Information
Per Serving
  • Energy: 372 KJ
  • Protein: 1.7g
  • Total fat: 2.8g
  • Saturated fat: 0.8g
  • Carbohydrates: 14.1g
  • DietaryFiber: 1.2g
  • Sodium: 29mg


  • 0.5 cups lentils (canned)
  • 1 egg
  • 2 tablespoons canola oil
  • 0.75 cups brown sugar
  • 1 teaspoon vanilla essence
  • 0.5 cups dark chocolate bits
  • 1.3333 cups rolled oats
  • 0.75 cups wholemeal plain flour
  • 0.5 teaspoons baking soda


  1. Preheat oven to 190°C. Line a cookie sheet/ tray with parchment or grease proof paper
  2. Puree drained and rinsed lentils with egg until smooth in blender
  3. In a medium bowl, beat canola oil, sugar and vanilla using electric mixer until smooth
  4. Add bean and egg purée and continue beating until well combined
  5. Add chocolate chips and oats and use wooden spoon to combine
  6. Sift together flour and baking soda over wet mixture and stir until well combined
  7. Drop by rounded teaspoon, 2 inches apart on prepared cookie sheet and flatten slightly
  8. Bake for 15 minutes and let cool on tray for 2 minutes then transfer to cooling rack

  • Makes 24 cookies
  • Credits

    Dietitians Note

    We know how good pulses like navy beans and lentils, are for us. They provide a great source of soluble fibre which helps lower unhealthy 'LDL' cholesterol and is also good for bowel health. Experiment with pulses in your cooking and you will love their versatile nature as an ingredient, even in desserts.