Raspberry lemon and yoghurt cookies

Isolation baking is back. This was my first attempt at using lentil flour and surprisingly it is a game changer. I was skeptical as when you first open the flour package it smells pretty strange, however once you pop all the ingredients together and bake these cookies they become a delicious cake like biscuit with an amazing flavour. With lemon and bursts of raspberries throughout, they are a perfect snack as they are low in energy, virtually no saturated fat (which is extremely rare for a cookie) and very high in fibre.

Justification for ingredients:

• Lentil flour- compared to white flour, lentil flour is higher in plant protein and can absorb more liquid so less is needed

• Greek yoghurt- gives the soft cake like texture and adds complete protein

• Psyllium husk- adds to the fibre content

• Olive oil- better alternative to butter as high in monounsaturated fatty acids and low in saturated fat

Ingredients

Makes 12 cookies

1 egg

1/4 cup extra virgin olive oil (choose one that is light in flavour)

3 tsp vanilla extract

Zest of 1 lemon, and juice of 1/2 of the lemon

3/4 cup frozen raspberries

170g plain greek yoghurt (I used Chobani as high in protein)

2 dates chopped

1/4 cup raw sugar

1 tbsp psyllium husks

3/4 cup lentil flour

1/2 tsp bicarbonate of soda

Pinch of salt

Optional addition: white chocolate chips

Method

Line two baking trays with baking paper and preheat oven to 170°C. Note: These cookies will stick without baking paper.

In a large bowl briefly beat olive oil and sugar. Add the egg, vanilla, lemon zest and juice and beat until small bubbles form. Add the bicarbonate of soda, salt, psyllium husks and flour and beat until just incorporated.

Fold in the yoghurt and then gently fold in the raspberries and dates. You do not want to over mix as the whole batter mixture will turn pink. (You may also add in white chocolate chips in this step if desired).

Use a tablespoon to scoop up the mixture and place on the tray. The mixture will be quite wet, so do not worry about the shapes of them as they will spread out once cooking.

Cook for 25 minutes at 170°C and rotate the trays halfway so both are evenly browned.

Please note: These are best consumed warm fresh out of the oven. Once cooled completely they can have a bit of a lentil taste, so pop in the microwave for 20 seconds before consuming if cooled and they will return back to their delicious flavour.

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NUTRITIONAL INFORMATION

Serving size (1 cookie)

Energy- 556kJ/ 132 cal

Carbohydrate- 17.4g

Protein- 5.2g

Fat- 5.1g

Fibre- 5.5g

Sodium- 35mg

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