Throw some chickpeas in your cookie recipe next time. This recipe has actually been around for a while. I got it from Jessica Seinfeld’s cook book on pureed vegetables in everyday cooking and baking. If you notice the recipe calls for egg whites, omitting the yolks. This is a great way to cut down on unwanted cholesterol. Then adding chickpeas is the best part of this recipe, adding fiber and protein. Hmmm! Yes Please!
- 1 cup brown sugar
- 3/4 cup light margarine (If you’re naughty like me I used real butter, there’s still a debate weather process fake butter is better for you than real butter, I tend to go for real foods, you decide 🙂
- 2 egg whites
- 2 teaspoons vanilla extract
- 1 (15 ounce) can chickpeas, drained and rinsed
- 2 cups chocolate chips
- 2 cups flour
- 1/2 cup old fashioned oats
- 1/4 cup walnuts
- 1 teaspoon baking soda
- 1/4 teaspoon salt
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, nuts, baking soda and salt.
- Drop by tablespoonful onto baking sheet.
- Bake 11 to 13 min, until golden brown.
Happy Baking!!
from the kitchen of julie huffman 
Oh wow! What a brilliant idea. I have to try this. I bet the chickpeas add a very good texture to the cookies too.
Thanks! They really do blend well with the cookie adding a buttery texture and a nutty flavor:)