Chocolate Chip Cookies (with chickpeas)

I've been using my Deceptively Delicious cookbook for a while now, and really like the recipes inside! And surprisingly, so do my son and husband.  The other day for our activity Isaac and I made these Chocolate Chip Cookies with Chickpeas. (which I learned is a fancy way of saying garbanzo beans!)  I know, gross a bean in a cookie! Well the interesting thing about these is that the beans disappear when you cook them! I couldn't taste them and by the way Brett and Isaac were eating them, I don't think they could either!  My sister tried them on her family as well and they too were a success! I found out that garbanzo beans are high in dietary fiber, so it's great for little kids because normally they don't get enough of that.  They were fast and easy to make, so I'm adding the recipe so you can try it out and tell me what you think! Happy baking! They say watch out for flying chickpeas, but mine didn't fly anywhere!

Chocolate Chip Cookies with Chickpeas

Prep: 20 min  Total 31-33 min  Makes 2 dozen 

(mine made a little more than that)

Nonstick cooking spray

1 cup firmly packed light or dark brown sugar

3/4 cup trans-fat-free soft tub margarine spread 

(I used butter and it was fine)

2 large egg whites

2 tsp vanilla extract

1 (15 oz) can chickpeas, drained and rinsed (garbanzo beans)

2 cups (12 oz) semisweet chocolate chips 

3/4 cup chopped walnut (optional)

3/4 c raisins (optional)

2 cups Flour

1/2 cup old-fashioned oats 

1 tsp baking soda

1/4 tsp salt

1. Preheat oven to 350 degrees. Coat a baking sheet with cooking spray

2. In a large mixing bowl or with 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 tablespoon 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; don't overbake. Transfer to a rack to cool.

4. Store in an airtight container for up to 3 days.