lentil cookie recipe from foodnetwork.com and it is Chiquita and Mommy approved!
2/3 cups lentils
2 cups water
2 cinnamon sticks (or 2 tsp ground cinnamon)
2 large carrots
6 oz pineapple juice
2 tsp vanilla extract
1 cup brown sugar
1 tsp salt
1 tsp baking powder
2 cups whole wheat flour
1 cup rolled oats.
1 cup dried fruit (craisins, raisins, or any other dried fruit in small chunks)
Let the first three ingredients cook either in a pan on low heat or in a crock pot until the lentils are nice and soft. Remove the cinnamon sticks and let cool.
Throw the lentils and the next 7 ingredients into a food processor and blend very well. Add flour and oats and blend just until well mixed. Stir in the dried fruit.
Pour the mixture into a greased 9" x 13" pan (nonstick spray works fine) and bake on 375 for about 30 minutes. After cooled cut into 16 bars (a pizza cutter works great!). They will go bad so I recommend refrigerating them unless they'll be eaten in a few days. With Chiquita I actually call them cranberry cookies because she loves the cranberries so much.