Source: Deceptively Delicious by Jessica Seinfeld
These are good cookies, but the one thing I would do differently is chop up or puree the chickpeas (she doesn’t suggest you do). I also threw them in the freezer and they defrost fine.
Servings ~ 36 cookies
Nonstick cooking spray
1 cup firmly packed light or dark brown sugar (I used 1/2 cup)
3/4 cup trans-fat free soft tub margarine spread
2 large egg whites
2 teaspoons pure vanilla extract
1 (15 – ounce) can chickpeas, drained and rinsed. *chop or puree these
2 Cups (12 ounces) semisweet chocolate chips
3/4 cup chopped walnuts (optional)
3/4 cups raisins (optional)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
I also added 2 Tbsp flaxseed and wheat germ.
Preheat oven to 350 degrees. Coat a baking sheet with cooking spray.
In a large mixing bowl or the bowl of an electric mixer, beat the sugar and margarine with a wooden spoon or on medium speed until smooth. Beat in the egg whites and vanilla, then the chickpeas and chocolate chips. Add the flour, oats, baking soda, and salt, walnuts and raisins (if desired) and mix on a low speed until a thick dough forms.
Drop the dough by the tablespoonful onto the baking sheet, spacing the cookies about 2 inches apart. Press gently with a fork to flatten. Bake until the cookies are golden brown and just set, 11 to 13 minutes; do not overbake. Transfer to a rack to cool.
Store in an airtight container for up to 3 days.