Friday, August 27, 2010

Chocolate chip cookies

Have you heard of the Deceptively Delicious cookbook by Jessica Seinfeld? Well, it's great! I'm pretty lucky because both CalJ and Ry-pie are NOT veggie snobs, so I technically don't have to "sneak" stuff into their food - but I'll never shy away from a recipe that tucks in a couple more healthy options.

Here is a recipe for her Chocolate chip cookies. Or as I like to call them... choco chick pea chip cookies. Yup! You heard me - chick peas. Or Garbanzo's. Whatever your fancy.

It sounded pretty odd to me at first. I gave it a try anyways and was totally sold! You can't tell that there are actual - whole - chickpeas in them. In fact, Josh knew something was different just by looking at the little butterscotch colored mounds and asked if they were peanut butter chips. Hehehe!


    nonstick cooking spray
    1 c firmly packed brown sugar
    3/4 c trans fat-free soft tub margarine
    2 large egg whites
    2 tsp pure vanilla extract
    1 15 ounce can chickpeas, drained and rinsed
    2 cups semisweet chocolate chips
    2 cup ap flour
    1/2 cup oats
    1 tsp baking soda
    1/4 tsp salt


1. Preheat oven to 350. 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 - 13 minutes; do not overbake. Transfer to a rack to cool.
4. Store in an airtight container for up to 3 days.


Loved them! See? I told you!!!

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