Spray cooking spray on two large baking sheets, or line them with parchment paper.
In a small bowl, mix together the flour, baking soda, and salt with a sifter. Set aside for later.
Blend the lentils and egg yolks in a blender or food processor until you get a smooth mixture. Set aside for later.
Use an electric mixer in a large bowl to beat the butter, sugar, and vanilla until they become light and fluffy.
While keeping the mixer on a low setting, include the melted chocolate into the bowl. Blend until well mixed.
Add the lentil and egg yolk mixture to the large bowl. Mix until everything is well combined.
In turns, add the set-aside dry mix and the buttermilk to the large bowl. Make sure to mix each time you add something. Your dough will be on the sticky side.
In a different bowl, beat the egg whites until you see soft peaks forming.
Carefully fold these peaks into your dough.
Use a teaspoon to place mounds of dough onto your ready baking sheets, leaving a 1-inch space between each one.
Place the baking sheets in the oven for 8 to 10 minutes. Your cookies should puff up and hold their shape.
Once out of the oven, let the cookies stay on the sheets for 2 minutes.
Transfer them to a wire rack to cool down completely.
Store cookies in an airtight box.
To serve sprinkle some powdered sugar on top.
Notes
Serving size: 1 CookieVariations:Swap 1 teaspoon of vanilla extract for: 1 teaspoon of instant coffee, ground cinnamon or almond extract. or ¼ teaspoon cayenne pepper. 2 Points (2022/2023 Plan)MyWW Points: 2 Blue Plan and 2 WW Green Plan2 WW Freestyle Points and 2 Smart Points.We are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.