Monday, May 14, 2012

Chick Peas and Chocolate Chips?!

Who'da thunk it? Chick peas and chocolate chips, yummy together?

This is one of our favorite cookie recipes! We whipped up a batch before lunch today.
These are so easy and fast to make & better for kiddos than your traditional chocolate chip cookies. Best part, they ARE yummy!

The idea is originally from  Jessica Seinfeld's book, "Deceptively Delicious", with a few modifications we make.

Prep: 20 minutes, Total: 31-33 minutes, Makes 2 dozen cookies

Nonstick cooking spray
1 cup firmly packed light or dark brown sugar brown sugar
¾ cup trans fat free soft tub margarine spread
2 large egg whites
2 tsp vanilla extract
1 (15 oz) can chickpeas, drained and rinsed (aka garbanzo beans)
(We grind them up...because my toddler eats around them otherwise)2 cups (12 ounces) semi-sweet chocolate chips
(we use only 1 cup)¾ cup chopped walnuts
(optional, we don't use)¾ cup raisins
(optional, we don't use)
2 cups all purpose flour
(we use wheat flour)½ cup old fashioned oats
1 tsp baking soda
1/4 t salt

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

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.

Drop the dough by the tablespoonful (we use larger melon ball scoop) onto the baking sheet, spacing the cookies about 2 inches apart. (dont' forget to taste test the dough!) Press gently with a fork to flatten (we sometimes remember to do this). Bake until the cookies are golden brown and just set, 11 to 13 minutes; do not over bake. Transfer to a rack to cool. Enjoy!!! :)


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