Chocolate chip
cookies.
I know what you're thinking. So what's the healthy ingredient? For the cookies in the photos above, there is none. However, there is a recipe I want to share with you. It's from the book Deceptively Delicious by Jessica Seinfeld (yes, Seinfeld's wife). This cookbook includes recipes from her attempts to get her children to eat vegetables. There are dessert recipes like brownies made with spinach and chocolate chip cookies made with chickpeas.
The chickpea chocolate chip cookies are great. Every time I serve them to guests and play the whole 'what's the secret ingredient' guessing game, no one guesses correctly. The chickpeas are actually used whole in this recipe! I encourage you to try them. I like them when they are warm and the next day they are not as good, so make sure to warm them up. There are oats, there are chickpeas, and together they smush the guilt. Enjoy!
Click "read more" for the chickpea chocolate chip recipe...
Tip from Jessica:
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.)
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.)
Chickpea Chocolate Chip Cookies
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)
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.
