These are so easy and fast to make, but watch out for flying chickpeas! If using a standing mixer, partially cover the bowl with a dish towel to keep the chickpeas from flying out. (Of course my kids think it's hysterical when this happens.)
ADAPTED FROM: JESSICA SEINFELD'S Deceptively Delicious
~2 cups all purpose flour
~1/2 cup old fashioned oats
~1 tsp baking soda
~1/4 tsp salt
~1 cup firmly packed light or dark brown sugar brown sugar
~3/4 cup trans fat free soft tub margarine spread
~2 large egg whites
~2 tsp vanilla extract
~1 can chickpeas, drained and rinsed
~2 cups semi-sweet chocolate chips
~chopped walnuts and/or raisins (optional)
- Preheat oven to 350.
- Whisk the flour, oats and baking soda and salt in a bowl, set aside.
- In a large mixing bowl or the bowl of an electric mixer, beat the sugar and margarine on medium speed until smooth. Beat in the egg whites and vanilla, then the chickpeas and chocolate chips. Add the flour mixture slowly, and mix on low speed until a thick dough forms.
- 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 to 13 minutes; do not overbake. Transfer to a rack to cool.