A secret identity is crucial for super heroes, fathers who have second families, and Super Cookies. Those three things and those three things only.

So what makes these cookies super?

Lentils.

You read right.

With two eyes and very little squinting.

Like a champ.

I found some lentils on a shelf in my kitchen and I had a good 13 second moment (minor stroke?) of clarity where I just stood around staring at a can on a shelf and not looking at all crazy.

Mashed lentils = vegan cookie success.

Not only do the lentils make for an awesome cookie texture, they aso provide some extra natural protein and fiber to the mix.

And then there is the quinoa flour and the chia seeds and the wheat germ (which I accidentally mistyped as “what germ” triggering a giggle fit) adding to the Super Cookies superiority of superdom. I mean, chia seeds are the nipple impressions on George Clooney’s bat suit of this recipe. You can’t have Super Cookies without those.

The Super Cookies moniker is an improvement on my original name for these cookies, Nutritionally-Boosted Crazy Moist Vegan Chocolate Chip Cookies (NBCMVCCC to the kids) if only for the absence of the word “moist.” The words “Nutritionally-Boosted” alone are polarizing. And the word “polarizing” is kinda uppity. But NBCMVCCC is exactly what they are. I made them in 4 different sizes, marking the nutritional facts of each for no apparent reason except to compare my 50g cookies with that of commercially made 50g cookies. Let’s take a peak at Super Cookies vs some Not-So-Super Cookies…

How bout them carbs! The glaring difference here is 82 less calories BUT 13g less in Super Cookies on top of that? I’ll take it. 2g extra fiber means your digestive system will be thanking me all the way to the theoretical digestion bank. And like duh my cookies have more protein. Case closed. Super Cookies supered.

So thank goodness these cookies can just go around parading themselves as Super Cookies. And parade they will. Now who wants nipple friendly bat suits?!

SUPER COOKIES

makes 10 50g cookies, 13 38g cookies, 20 25g cookies, or 25 20g cookies

Super Ingredients:

32g wheat germ

84g quinoa flour (or flour of your choice)

12g chia seeds

1/2 teaspoon baking soda

1/2 teaspoon salt

112g peanut butter (I use Naturally More peanut butter + flax seed and omega 3)

6 packets Truvia

64g brown sugar

100g canned lentils, mashed

3/4 teaspoon vanilla extract

85g mini chocolate chips

Superiority goes like this:

Preheat your oven to 375. Line some cookie sheets with parchment paper.

Combine your first 5 ingredients in a bowl and whisk until mixed well together. Set aside.

In a large bowl, combine your peanut butter and sugars and mash mash mash until the sugar’s fully incorporated. Add the mashed lentils and mix mix mix. Dump in the vanilla. Add half the dry mixture and mix it all about. Add the rest of the dry stuff and, you guessed it, mix! Work in your chocolate chips.

Form your cookies into whichever size you’re aiming for onto the cookie sheet and bake for 12 minutes.

Cool on the sheet then on a rack then in your mouth.