This is one of my favorite chocolate chip cookie recipes. I first tried them in my college public speaking class where students had to give a demonstration speech. A student demonstrated this cookie recipe and blew our minds because of the secret ingredient. Well, the secret is that they have chickpeas in them. You can’t taste them but it provides a nice fluffiness and lends itself to a more filling cookie along with oats. Now the chickpeas don’t replace any of the other typical ingredients in a cookie it simply adds more fiber and protein.
When I make these cookies, I tell everybody to try them before I tell them what’s the special ingredient is, everyone seems to be pretty blown away when they find out there are chickpeas in them. You can tell the texture is a bit different, but you can’t really tell why.
These chocolate chip cookies really are more like an oatmeal cookie meets chocolate chip cookie with some chickpeas just thrown in there.
Note: don’t throw that liquid from your chickpeas away, it’s called aquafaba and you can cook with it. Check out Amy’s post on using aquafaba.
- Non-stick cooking spray
- 3/4 cup of firmly packed light or dark brown sugar
- 3/4 cup of butter at room temperature
- 2 large egg whites
- 2 tsp. of pure vanilla extract
- 1, 15 oz can of chickpeas, drained and rinsed (also known as Garbanzo beans or Ghana)
- 2 cups of semi-sweet chocolate chips answer
- 2 cups all-purpose flour
- 1/3 cup rolled oats
- 1 tsp. of baking soda
- 1/4 tsp. of salt
- Preheat oven to 350 degrees.
- Coat a baking sheet with cooking spray.
- In a food in a food processor, chop chickpeas for 20 seconds until coarsely ground, add oats and chop for another 20 seconds until everything is in a uniform size.
- In a large mixing bowl or the bowl of an electric mixer beat the sugar and butter with a wooden spoon or on medium speed until smooth.
- Beat in the egg whites and vanilla, then chickpeas and oat mixture.
- Add the flour, baking soda, and salt, and mix on low speed until thick dough forms.
- Fold in chocolate chips.
- Scoop with a tablespoon and a half (1 inch) ice cream scoop onto a baking sheet, spacing the cookies about 1 inch apart.
- Press gently with your fingers or a fork to flatten. These cookies do not spread out.
- Bake until the cookies are golden brown and just set, 11 to 13 minutes, do not overbake.
- Transfer to a wire rack to cool.
Makes approximately 40 cookies. Store in an airtight container for up to 3 days.