Deceptively Delicious Chocolate Chip Cookies

1 cup firmly packed brown sugar
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
2 cups (12 ounces) semisweet chocolate chips
2 cups whole wheat bread flour
1/2 cup old-fashioned oats
1 teaspoon baking soda
1/4 teaspoon salt

1. Preheat the oven to 350 F.
2. In a large mixing bowl, beat the sugar and margarine with an electric mixer on medium speed until smooth.
3. Beat in the egg whites, vanilla, and chickpeas. Beat well until the chickpeas break into small pieces.
4. Add the flour, oats, baking soda, and salt, and mix on low speed until a thick dough forms.
5. Add the chocolate chips and stir until incorporated.
6. Drop the dough by the tablespoonful onto the baking sheet, spacing the cookies about 2 inches apart.
7. Bake until the cookies are golden brown and just set, 11 to 13 minutes; do not overbake.
8. Transfer to a rack to cool.
Makes 36 - 42 cookies. Store in an airtight container for up to 3 days.

Number of Servings: 58

Recipe submitted by SparkPeople user TOLORA.