Chickpeas in cookies? Sounds interesting doesn’t it. If you think about it, it really is quite a genius concept as chickpeas have such a subtle flavour that can take on or be masked by anything really. I would love to claim ownership to this fabulous idea, but the concept is actually the brain child of Jessica Seinfeld.
Jessica Seinfeld‘s first cookbook Deceptively Delicious is filled with plenty of healthy recipes and reworked favourites that your kids are sure to love and this particular recipe is an absolute winner!
I did make a couple of changes along the way, one because we didn’t have any margarine in the house, and another because my kids are a little fussy with cakes and cookies that are on the sweet side. That being said, these cookies aren’t overly sweet with the full amount, so be sure to adjust to your taste.
TIP: Jessica Seinfeld offered me a tip that I have penciled into my book and you may want to implement it in this recipe. Instead of leaving the chickpeas whole, try chopping them up before adding them to your mixture as it will make them less obvious.
1/2 cup brown sugar (recipe calls for a full cup)
3/4 cup butter
2 egg whites
2 teaspoons vanilla extract
2 cups chocolate chips
1 (15 ounce) can chickpeas, drained and rinsed (chopped if you would like to make them less obvious)
2 cups all purpose flour
1/2 cup old fashioned oats
1 teaspoon baking soda
1/4 teaspoon salt
1. Preheat oven to 350 degrees. Place a sheet of parchment paper on a large cookie sheet (or if you don’t have parchment paper, lightly grease with some butter.
2. Beat sugar and butter until smooth, then beat in egg whites and vanilla.
3. Add your drained chickpeas and chocolate chips, flour, oats, baking soda and salt.
4. Stir until the ingredients are combined (don’t over mix).
5. Drop by tablespoonful onto baking sheet.
6. Bake 11 to 13 min, until golden brown.