Chocolate Chip Cookies with Chickpeas
Prep: 20 minutes, Total: 31-33 minutes, Makes 2 dozen cookies
This recipe is from Jessica Seinfeld's much talked about book, "Deceptively Delicious." These are so easy and fast to make, but watch out for flying chickpeas! If using a standing mixer, partially cover the bowl with a dish towel to keep the chickpeas from flying out.
Nonstick cooking spray
1 cup firmly packed light or dark brown sugar
3/4 cup trans fat free soft tub margarine spread (I use butter)
2 large egg whites
2 tsp pure vanilla extract
1 (15 ounces) can chickpeas, drained and rinsed (I put them in a food processor to grind them)
2 cups (12 ounces) semi-sweet chocolate chips (or 1 & 1/2 cup chocolate chips and half a cup cocoa)
3/4 cup chopped walnuts (optional)
3/4 cup raisins (optional)
2 cups all purpose flour
1/2 cup old fashioned oats
1 tsp baking soda
1/4 tsp salt
1. Preheat oven to 350. Coat a baking sheet with cooking spray.
2. In a large mixing bowl or the bowl of an electric mixer, beat the sugar and margarine with a wooden spoon or on medium speed until smooth. Beat in the egg whites and vanilla, then the chickpeas and chocolate chips. Add the flour, oats, baking soda and salt, and mix on low speed until a thick dough forms.
3. Drop the dough by the tablespoonful onto the baking sheet, spacing the cookies about 2 inches apart. Press gently with a fork to flatten. Bake until the cookies are golden brown and just set, 11 to 13 minutes; do not overbake. Transfer to a rack to cool.
4. Store in an airtight container for up to 3 days.