Jessica Seinfeld's book Deceptively Delicious has a lot of great recipes, and not long ago I made some adaptations to another one of her cookie recipes. I made just a few adjustments to this recipe- added 1/4 cup more rolled oats, replaced chocolate chips with mini chocolate chips. The original recipe is below.
The dough is very runny at first but thickens up when you add the dry ingredients and does not spread when baking.
Working with the chickpeas is definitely labor-intensive, but mashing them up is needed. It is less than pleasant to bite into a cookie with a chickpea right in the middle.
Overall I enjoyed the cookies (ate way more than I should!) and appreciated the semi-healthy alternative, but I won't be making them anytime soon.Have you ever tried chickpeas in cookies?
1 cup brown sugar
3/4 cup soft tub margarine spread
2 egg whites2 teaspoons vanilla extract
1 can (15 ounces) chickpeas, drained and rinsed
2 cups semisweet chocolate chips
2 cups all purpose flour
1/2 cup rolled oats
1 teaspoon baking soda
1/4 teaspoon salt
InstructionsPreheat oven to 350 degrees.
In a large mixing bowl, mix margarine and sugar until smooth. Beat in egg whites and vanilla. Next add chickpeas and chocolate chips. Finally stir in flour, rolled oats, baking soda, and salt.
Drop the dough by rounded tablespoonfuls onto the baking sheet. Bake 11-13 minutes.
Yields 48 cookies.