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Legume-based cookie with some plant protein
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Lentil cookie (30 g) has 131 calories. That works out to 438 calories per 100 g. It contains 17.5 g of carbs, 3.4 g of protein, 5.3 g of fat and 2 g of fiber. Its 0.2 mg of Manganese covers 8% of the Daily Value. Its glycemic index is 52 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 30 g
131
KCAL / 30G
Carbs
17.5g
· 6% DV
Protein
3.4g
· 7% DV
Fat
5.3g
· 7% DV
Fiber
2g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 53% · Protein 10% · Fat 37%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 131 kcal | |
| Total fat | 5.3 g | 7% |
| Saturated fat | 1.23 g | 6% |
| Trans fat | 0.02 g | |
| Sodium | 72 mg | 3% |
| Total carbohydrate | 17.5 g | 6% |
| Fiber | 2 g | 7% |
| Protein | 3.4 g | 7% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 30 g | 131 kcal |
| 1 piece (small) | 18 g | 79 kcal |
| 1 serving (mini) | 25 g | 110 kcal |
| 1 piece (large) | 45 g | 197 kcal |
| 2 piece (double) | 60 g | 263 kcal |
| 1 serving (medium) | 75 g | 329 kcal |
| 3 piece (triple) | 90 g | 394 kcal |
| 100 g | 100 g | 438 kcal |
| 1 serving (large) | 120 g | 526 kcal |
| 1 pack (small) | 150 g | 657 kcal |
Calculated from 438 calories per 100 g.
Lentil cookies can taste mildly earthy, but their flavor depends on the other ingredients. Savory versions often feature spices, while sweet versions taste more like a conventional cookie. The lentil flavor is usually less pronounced when the lentils are well cooked and seasoned.
Lentil cookies can be either sweet or savory. Savory recipes commonly use spices, while sweet recipes add sugar or other sweet ingredients. The name alone does not tell you which kind you are getting, so check the recipe or product description.
Yes, lentil cookies can be made with cooked lentils. Drain them thoroughly and mash or blend them before mixing them into the dough; excess cooking liquid can make the dough too wet and the cookies difficult to shape.
Yes, some lentil cookie recipes use lentil flour. It behaves differently from whole cooked lentils, so use a recipe written for lentil flour rather than swapping it cup for cup into a recipe that calls for cooked lentils.
Lentil cookies may crumble when the dough is too dry or the ingredients have not bound together well. Add liquid gradually until the dough holds its shape, let it rest before forming the cookies, and allow baked cookies to cool before moving them.
Lentil cookies typically contain lentils or lentil flour along with ingredients such as wheat flour and fat. Savory recipes may include spices, seeds, or herbs, while sweet recipes may use sugar. The exact ingredients vary by recipe.
Store lentil cookies in an airtight container after they have cooled completely. Keep them away from moisture and heat to help preserve their texture, and discard them if they develop an unusual smell or appearance.
Yes, lentil cookies can be frozen. Let them cool completely, then pack them in a sealed freezer-safe container with space or a layer between cookies so they do not stick together. Thaw them at room temperature before serving.
Lentil cookies provide some plant protein and fiber from the lentils, but ingredients such as flour and fat also shape their nutritional profile. They can fit as a snack, but they are not automatically a healthier choice just because they contain lentils.
Yes, children can generally eat lentil cookies if the ingredients are suitable for them and the texture is age-appropriate. Check for seeds or hard pieces that could be difficult to chew, and offer a small piece first if the child has not tried lentils before.
Vitamins
B1
0.06mg · 5% DV
Folate
16.2µg · 4% DV
Vitamin E
0.57mg · 4% DV
B6
0.05mg · 3% DV
Minerals
Copper
0.07mg · 8% DV
Manganese
0.17mg · 7% DV
Phosphorus
50mg · 7% DV
Iron
0.93mg · 5% DV
Sodium
72mg · 3% DV
Potassium ⭐
93mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 131 calories in 1 piece (medium) (30 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A Lentil cookie is a baked cookie made with lentils or lentil flour worked into the dough. Recipes vary: some are sweet, while others lean savoury, and the lentils bring a mild, earthy note. Depending on the recipe, the texture can range from crisp to tender.
It suits a tea break or snack, and can be served with tea, coffee or a savoury dip. Lentils give it some plant protein and fibre, though it is still an energy-dense baked treat rather than a substitute for a meal. For a lighter version, keep the portion modest and use the recipe’s oil and sugar sparingly.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.23g
MONOUNSATURATED
1.86g
POLYUNSATURATED
1.23g
Omega 6:3 ratio 58.5:1
Above the ideal 4:1 (58.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.