Chocolate Chip Cookies (with Chickpeas)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 93.6
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 74.1 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 1.0 g
- Protein: 1.6 g
View full nutritional breakdown of Chocolate Chip Cookies (with Chickpeas) calories by ingredient
Introduction
From Deceptively Delicious Cookbook From Deceptively Delicious CookbookNumber of Servings: 48
Ingredients
-
1 cup firmly packed light or dark brown sugar
3/4 cup trans-fat-free soft tub margarine spread
2 large egg whites
2 tsp pure vanilla extract
1 (15 oz) can chickpeas, drained and rinsed
2 cups semisweet chocolate chips
3/4 cup chopped walnuts (optional)
3/4 cup raisins (optional)
2 cups all-purpose flour
1/2 cup old-fashioned oats
1 tsp baking soda
1/4 tsp salt
Directions
Makes 4 dozen cookies
1. Preheat ove to 350 degrees F. Coat a baking sheet with cooking spray
2. 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, and mix on low speed until a thick dough forms.
3. 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 over bake. Transfer to a rack to cool.
4. Store in an airtight container for up to 3 days.
Number of Servings: 48
Recipe submitted by SparkPeople user COMBATCHICK.
1. Preheat ove to 350 degrees F. Coat a baking sheet with cooking spray
2. 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, and mix on low speed until a thick dough forms.
3. 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 over bake. Transfer to a rack to cool.
4. Store in an airtight container for up to 3 days.
Number of Servings: 48
Recipe submitted by SparkPeople user COMBATCHICK.