Chickpea Chocolate Chip Cookies
Most of the time, before I eat a complete recipe, I can usually predict what the end result will taste like. This, however, was a different case. I had no idea what would result from putting garbanzo beans in a chocolate chip cookie batter.
It was the weirdest thing. These taste like peanut butter oatmeal chocolate chip cookies. The garbanzo beans transformed into this nutty entity within the cookie. These are not diet cookies. They are not healthy cookies. They’re just damn good cookies.
Jessica Seinfeld may have been trying to sneak legumes into her kids’ diets when she developed this recipe, but no need to dance around here — chocolate chip cookies may actually more delicious with chickpeas than without.
Chick pea Chocolate Chip Cookies (at least 24, from Deceptively Delicious)
1 cup brown sugar
3/4 cup smart balance
2 egg whites
2 teaspoons vanilla extract
1 (15 ounce) can chickpeas, drained and rinsed
2 cups chocolate chips
2 cups flour
1/2 cup old fashioned oats
1 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 350 degrees. Prepare baking pan (I prefer stoneware ungreased). Beat sugar and margarine until smooth. Beat in egg whites and vanilla, then add chickpeas and chocolate chips. Add flour, oats, baking soda and salt. Drop by tablespoonful onto baking sheet. Bake 11 to 13 min until golden brown.
The cookie in the foreground was cooked on a SilPat. We prefer the texture of the cookies baked on stoneware, pictured in the first photo.
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