Chocolate Chip Cookies With Chickpeas

"This recipe comes from Jessica Seinfeld's cookbook, "Deceptively Delicious.""
 
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photo by Sweetsinthecity photo by Sweetsinthecity
photo by Sweetsinthecity
photo by mlk8825 photo by mlk8825
photo by Davis195788 photo by Davis195788
Ready In:
21mins
Ingredients:
10
Yields:
24 cookies
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ingredients

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directions

  • Preheat oven to 350 degrees. Coat a cookie sheet with baking spray.
  • 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.

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Reviews

  1. These are seriously so great! Thanks for posting! (and BTW - chickpeas and garbanzo beans are the same thing if you're searching the grocery aisle for them...) Also, after making these again, I realize that I pureed the beans last time, makes a much better cookie I think than the whole beans.
     
  2. These were so good! I had to toss the chickpeas and sugar mixture in the blender to make it smoothe. The cookies had a wonderful flavor ...my 13 month old LOVED them! So did I. They don't spread much when baking though. Next time I will flatten them just a little, so that we don't end up with deceptively delicious um biscuits! Thanks!
     
  3. My kids loved this cookie and begged for seconds and thirds. I used the whole egg because I was too lazy to separate and I also tried it with mint chocolate chips. Awesome!
     
  4. After slight modifications its a winner! Instead of margarine I used light olive oil (about a 1/4 less). I used raw agave (1/4 less) than sugar, used 2 whole eggs and blended with chick peas in food processor which eliminated the chick pea bumps and improved taste, substituted 1/4 of chocolate chips with butterscotch chips along with chocolate chips and added 1cup chopped pecans to mix. Flattened the spoonfuls a little too. Perfect and yummy!!!
     
  5. Hit. Some people, only AFTER I tell them what is in it, comment on the texture - they're just puffier. And delicious - and give you more nutritional bang for your buck.
     
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Tweaks

  1. After slight modifications its a winner! Instead of margarine I used light olive oil (about a 1/4 less). I used raw agave (1/4 less) than sugar, used 2 whole eggs and blended with chick peas in food processor which eliminated the chick pea bumps and improved taste, substituted 1/4 of chocolate chips with butterscotch chips along with chocolate chips and added 1cup chopped pecans to mix. Flattened the spoonfuls a little too. Perfect and yummy!!!
     

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