March 20, 2017

Spiced Lentil and Raisin Cookies

Who says desserts can’t be healthy? These Spiced Lentil and Raisin cookies will satisfy your sweet tooth, but packs lots of nutrition as well, making it a perfect snack!


This healthy and nutritious recipe has been tested and the ingredients scaled up so that you can easily prepare enough for 50, 100, 250 or 500 people.

For pureed pulses: rinse and drain. Add approximately 1/4 cup water to every cooked cup of pulses. Puree until the texture of canned pumpkin is achieved.


Please Note: In the 50 servings column the cups, tbsp, and tsp measures are rounded for convenience.

STEP INGREDIENTS 50 100 250 500
pureed green lentils 2 cups (500 mL) 785 g 2 kg 4 kg
raisins, rinsed 1 1/2 cups (250 g) 500 g 1.2 kg 2.5 kg
unsweetened orange juice 3/4 cup (180 mL) 360 mL 900 mL 1.8 L
baking soda 1 tsp (4.5 g) 9 g 23 g 45 g
3 margarine, non-hydrogenated 1 cup (280 g) 560 g 1.4 kg 2.8 kg
yellow sugar 1 1/2 cups (375 g) 750 g 1.9 kg 3.7 kg
liquid egg 1/2 cup (100 mL) 210 g 525 g 1 kg
vanilla extract 2 tsp (10 mL) 20 mL 50 mL 100 mL
4 all-purpose flour 3 cups (400 g) 800 g 2 kg 4 kg
baking powder 1 tsp (4 g) 7 g 18 g 35 g
ground cinnamon 2 tsp (4 g) 9 g 23 g 45 g
ground nutmeg 1 tsp (2 g) 3 g 8 g 15 g
salt 1/4 tsp (1 g) 3 g 8 g 15 g
walnut pieces 1 cup (135 g) 270 g 675 g 1.35 kg



  1. Prepare puréed lentils.
  2. In small steam jacketed kettle, combine raisins with orange juice. Bring to a boil and simmer, uncovered for 5 minutes. Remove from heat and stir in baking soda. Allow to cool and set aside until Step 4.
  3. Cream margarine with brown sugar in mixer using paddle attachment. Add puréed lentils and mix until smooth. Add eggs and vanilla and mix.
  4. Combine flour, baking powder, cinnamon, nutmeg and salt and add to creamed mixture, mixing just until well combined. Mix in chopped walnuts and cooled raisins from Step 2. Scoop with #30 scoop onto parchment paper lined sheet pans. Do not push down.
  5. Bake at 350°F for 12-15 minutes – or until lightly browned.

Spiced Lentil and Raisin Cookies

Pulses (beans, peas, lentils and chickpeas) are affordable food options that are healthy, nutritious, and environmentally sustainable. Pulses are high in protein, nutrient-dense and deliver high levels of fibre. Pulses also require less nitrogen fertilizer than other crops, giving them a low carbon footprint and are a water-efficient protein and enrich the soil where they grow, making them an important and sustainable crop.

This recipe was developed by the team at the Saskatoon Health Region (SHR) and is used with permission from Pulse Canada. To learn more about pulses and find other healthy and delicious pulse-based recipes, please visit Pulse Canada’s site at


Per cookie (44 g): 133 calories, 5 g fat, 1 g saturated fat, 0 g trans fat, 3 g polyunsaturated fat; 9 mg cholesterol, 98 mg sodium, 124 mg potassium, 20 g carbohydrate, 1 g dietary fibre, 11 g sugars, 2 g protein, 0% DV vitamin A, 3% DV vitamin C, 2% DV calcium, 6% DV iron, 6% DV thiamin, 4% DV riboflavin, 3% DV niacin, 2% DV vitamin B6, 8% DV folate, 0% DV Vitamin B12, 5% DV phosphorous, 2% DV zinc


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