Chickpea Chocolate Chip Cookie Recipe

Hmm…just reading that title doesn’t sound too appetizing does it? Chickpea cookies?!? You mean garbanzo beans? YES! I mean it all!

For Christmas my Aunt-in-law (that sounds kind of funny) gave me Jessica Seinfeld’s “Deceptively Delicious” cookbook:

Jessica Seinfeld Deceptively Delicious — This is the book!

I had heard of her recipes a few years ago (or at least in my world it seems like it was a few years ago!) She was famous for putting chopped up veggies into various dishes…like broccoli in brownies! Sounds disgusting I totally know! But with a picky two year old I thought that this was a pretty ingenious concept! Apparently through telepathy Aunt Tina knew I wanted this and bought it for me for Christmas! (thanks Aunt Tina, you rock!) Of course the first recipe I would try out would be cookies…because we all know, if I don’t like the desserts in the book there is no hope that I will like anything else in it! (which it’s a go…I will try the other recipes!!) The hidden veggie in this chocolate chip cookie is chickpeas. I will tell you this: they are DELICIOUS!!! Now I went to all extremes and added all of the “optional” items because I was a bit leery of how these would taste so I figured the more stuff in there to mask the chickpeas the better. All I have to say is it’s a winning combo and everyone in this house looooves them!

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Two warnings:

-they make you really thirsty

-you feel like you are eating guilt free cookies because of the chickpeas so you eat 52 cookies in one sitting! Literally! (well almost!)

Here’s how making them goes:

First you need an adorable little girl to help pour in the sugar!

I like to use my KitchenAid Standup Mixer for these cookies!

You use butter in the tub rather than stick butter. Mix with brown sugar

Add vanilla (I only had clear baking vanilla) but it was fine.

I decided to give them a rough chop because I didn’t think that biting into a whole chickpea would taste too yummy (which once I baked them I don’t think it mattered)

Rather than using a cutting board and knife you can use a food processor and make the chopping much easier and faster!

Then I added the “optional” walnuts…again I gave them a rough chop because I have little mouths eating these!

Add baking soda and salt. Mix together until it forms a nice cookie dough consistency

Roll into nice balls and stick em’ in the oven! (I ate half of the dough by this point so I didn’t have very many cookies to bake!) 🙂 p.s. any takers on who wants to come clean my oven??? Pretty please!!! I’ll bake cookies for you….

I like to use my 1″ cookie scoop to make the cookies perfectly shaped!

Put on cooling rack and let your 2 year old snag as many as she wants!!!

I only baked 1/2 of the dough and stuck the rest in the freezer (I always do this otherwise I will eat all of the cookies…I have NO self control for baked cookies!!!) I sprinkled flour on wax paper because the dough is really sticky

And then added plastic wrap and froze the rest of the dough

Like I said, I was really skeptical of these cookies before hand but they totally threw me a curveball…they were AWESOME!!! You definitely need to make them and tell me how they turn out!!! Post a comment when you do! 🙂

Love,

*Little Sparrow

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The Recipe:

-1c firmly packed light or dark brown sugar

-3/4c trans-fat free soft tub margarine spread

-2 large egg whites

-2tsp pure vanilla extract

-1 (15 oz) can chickpeas, drained and rinsed (I rough chopped them)

-2c (12 oz) semisweet chocolate chips (I used milk chocolate)

-3/4c chopped walnuts (optional) (I did use these)

-3/4c raisins (optional) (I did use these)

-2c all-purpose flour

-1/2c old-fashioned oats

-1tsp baking soda

-1/4tsp salt

The Process:

1. Preheat the oven to 350 degrees. Coat a baking sheet with cooking spray

2. In a large mixing bowl, beat the sugar and margarine on medium speed until smooth. Beat in egg whites and vanilla extract, then the canned 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 2″ apart. Press gently with a fork to flatten. Bake until the cookies are golden brown, about 11-13 minutes).

Stephanie Bruce

Stephanie—home cook, DIY addict, seasonal decor fanatic, and proud chicken wrangler living in a Victorian house that’s always a project. Whether I’m cooking with garden-fresh ingredients, herding mischievous chickens, or tackling another DIY, I’m here to share the fun (and chaos).