Pomegranate – NYC

Posted on October 25, 2011


So. The “challenge” is pomegranate. BUT OF COURSE, only I would throw another, even crazier, ingredient into the mix. Lentils.

Yup – lentils. Those dried legume-y things you have sitting in the back of your pantry you SWEAR you’re going to use to make a homemade soup…yeah right. If Alton Brown can do it, then so can I. If these babies had an unofficial title, they would be true “kitchen sink” cookies, i.e. using whatever ingredients you have hiding in the depths of your cupboard that are just begging for some serious tlc. And I had pomegranate molasses and lentils, so that’s that.

They’re healthy. They’re tart, with a crunchy-meets-smooth consistency. They may not win you any awards, but to make 3 dozen cookies for $0.00 on a spontaneous Saturday afternoon is a success in my book.

Lentil Pomegranate Molasses Cookies (adapted from Alton Brown)


  • 9 1/2 ounces whole-wheat
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tbsp apple pie spice
  • 1 tsp cloves
  • 2 ounces pomegranate molasses
  • 4 ounces light brown sugar
  • 6 ounces unsalted butter
  • 1 egg
  • 1 1/2 cups lentil puree (cook 4 oz of lentils and 2 cups of water on low heat for 30-40 minutes until cooked and tender, and then blend until a smooth paste – a really weird, clay-like starchy paste. its supposed to look like this – you didnt mess it up)
  • 1 cup rolled oats


  1. Preheat the oven to 375 degrees F.
  2. In a bowl, combine the flour, baking powder, salt, and spices.
  3. In another bowl, cream together the pom molasses and sugar and butter on medium speed.
  4. Add the egg and mix until just incorporated.
  5. Add the lentil puree and mix until combined. (fyi – you’re going to look at your concoction and just cringe. i promise you you’ll think you made some epic mistake on along the way, because delicious food, ESPECIALLY the decadence that is cookie dough should NOT look like that. have faith, take heed, and carry onward, my unwavering baking soldier. all will be ok in the end.)
  6. Add the flour mixture and mix on low speed until just combined.
  7. Using a wooden spoon or spatula, stir in the oats.
  8. Form the dough into balls about 2 teaspoons in size and place on a baking sheet with parchment paper, leaving about 1-inch of room in between.
  9. Bake for 15 to 17 minutes.

So of course you thought as soon as you saw the cakey, sandy lentil puree that these babies would be drier than the Sahara, but they are surprisingly moist and delicious. They’re not the most decadent cookie, but they’re certainly tasty and certainly worth the effort, so I encourage you to give it a go.