My friend Reisa sent me this recipe that her vegan grandchildren enjoy.  They are not as sweet as most cookies; which doesn't stop the children from enjoying baking and eating them and they have 3 grams of protein.  

Ingredients:

1/2 cup uncooked red lentils
1/2 cup natural creamy peanut butter
1 1/2 cups old-fashioned oats
1/4 cup whole wheat flour
1 egg
1/2 cup unsweetened applesauce

1/4 cup maple syrup, plus 1 tablespoon
1 teaspoons vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chocolate chips 
   (vegan chips, to keep this recipe vegan)

Directions:

1. Rinse the lentils and place in a small saucepan. Cover with 1 1/2 cups water and bring to a boil. Cover, reduce the heat, and simmer for 10-15 minutes, or until most of the water is absorbed and the lentils are soft. Transfer the lentils to a small colander to drain away excess liquid.
2. In the bowl of a food processor, combine the lentils, peanut butter, 1 cup of the oats, the flour, egg, applesauce, maple syrup, vanilla, baking soda, and salt and process until well blended. Add the remaining 1/2 cup of oats and the chocolate chips and pulse a few times just until incorporated. Cover the bowl and chill the mixture in the refrigerator for 30 minutes.
3. Preheat the oven to 375 degrees and line a baking sheet with parchment paper or a silicone baking mat. Drop heaping tablespoons of batter onto the baking sheet (a small cookie scoop is a great tool for this job). They won't spread, so don't worry about spacing them far apart. Gently press down the tops of the cookies with the bottom of a small glass or measuring cup dipped lightly in flour. 
4. Bake for 12 minutes. Remove to a cooling rack. Keep leftovers refrigerated in an airtight container.