H e b r e w T r e e

A few weekends ago Danielle and I had a sweet tooth and I thought we'd try this cookie recipe in my Deceptively Delicious cookbook. It has chickpeas in it and are some of the best and most moist cookies I've ever tasted!

Give it a try!

Chocolate Chip Cookies with Chickpeas

Prep: 20 min
Total: 31-33 min
Yields about 3 dozen cookies

• Non-stick cooking spray
• 1 cup firmly packed light or dark brown sugar
• 3/4 cup trans-fat-free soft tub margarine spread
• 2 large white eggs
• 2 teaspoons pure vanilla extract
• 1 (15-ounce) can chickpeas, drained and rinsed
• 2 cups (12 ounces) semisweet chocolate chips
• OPTIONAL: 3/4 cup walnuts AND/OR 3/4 cup raisins
  
• 2 cups all-purpose flour
• 1/2 cup old-fashioned oats
• 1 teaspoon baking soda
• 1/4 teaspoon salt

DIRECTIONS

1. Preheat the oven to 350 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. TO PUREE PEAS: No prep necessary for frozen peas, steam frozen peas for about 2 minutes; if thawed, reduce steaming time to 30 to 60 seconds. Puree in a food processor or blender for about 2 minutes, until very smooth and creamy. Add water if necessary.
   
1. This particular recipe does not call to puree the chickpeas but I decided to puree them so that there wouldn't be lumpy chickpeas in the cookie since I was using a good ol' fashioned wooden spoon and mixing bowl. It's totally to your discretion, but if you want to puree, that's how!
4. Drop the dough by 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, 11-13 minutes; do not overbake. Transfer to a rack to cool.
   
5. Store in an airtight container for up to 3 days.