Chocolate Chip Cookies (With Special Ingredient)

READY IN: 33mins
YIELD: 40 Cookies




  • Preheat oven to 350 degrees.
  • Coat a baking sheet with cooking spray.
  • In a food in a food processor, chop chickpeas for 20 seconds until coarsely ground, add oats and chop for another 20 seconds until everything is in a uniform size.
  • In a large mixing bowl or the bowl of an electric mixer beat the sugar and butter with a wooden spoon or on medium speed until smooth.
  • Beat in the egg whites and vanilla, then chickpeas and oat mixture.
  • Add the flour, baking soda, and salt, and mix on low speed until thick dough forms.
  • Fold in chocolate chips.
  • Scoop with a tablespoon and a half (1 inch) ice cream scoop onto a baking sheet, spacing the cookies about 1 inch apart.
  • Press gently with your fingers or a fork to flatten. These cookies do not spread out.
  • Bake until the cookies are golden brown and just set, 11 to 13 minutes, do not overbake.
  • Transfer to a wire rack to cool.
  • Store in an airtight container for up to 3 days.