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In a small bowl, combine the lentils and the milk; loosely cover and let stand for at least 6 hours or up to 24 hours. Do not drain.
Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.
In a food processor, process the soaked lentils and remaining milk in bowl until finely chopped. Add the remaining ingredients to processor and process until well-blended, stopping to scrape down the bowl several times. Let the cookie dough stand for 3 to 5 minutes to allow the coconut flour to absorb some of the liquid.
Using a small cookie scoop, scoop by heaping tablespoons onto prepared baking sheet, spacing about 1 inch apart.
Bake in the preheated oven for 14 to 17 minutes until golden brown and firm to the touch at the centers.
Cool on the baking sheet for 5 minutes and then transfer to a cool rack. Cool completely.