You read that right, there are chickpeas in these cookies. OKAY, forget I said that. Instead, you read this: the most amazing, life-changing chocolate chip cookies.
That’s all you need to know, I promise. Make these, it’s that simple.
Ohkay, I will provide a little blurb. I “Pinned” these on Pinterest a while ago, forgot about them, and then remembered them when I felt like baking something a few weeks ago. I never need to worry about eating too many baked treats (unless it’s chips or popcorn…then it’s fair game), but CH is bad at indulging. Thus, when I bake goodies, I try to make them as healthy as possible, so that when he eats 10 right away, I don’t feel as bad.
I admit it though, I couldn’t believe someone would put chickpeas in cookies…but something was telling me to just try it. I followed the recipe, getting more and more excited as I went through the steps, and when they finally went in the oven, I couldn’t wait to get them out.
These cookies are everything a good chocolate chip cookie is: slightly crispy on the outside, moist and chewy on the insider. These have easily replaced my favourite chocolate chip cookie recipe, and just to prove they are “that good” here is a comment I received at work via email from CH:
“I never want to eat a non-chickpea chocolate chip cookies again, in fact, I will throw out the Chips Ahoy cookies at home tonight in protest […]”.
Just trust me, they are that good.
And enjoy a cookie that clocks in a 83 calories, 3 grams of fat, 2 grams of fiber and 3.1 grams of protein per cookie. Now that’s a cookie that you can have more than one of
Chickpea Chocolate Chip Cookies
Yield: 4 dozen
Prep Time: 15 minutes
Cook Time: 12 – 14 minutes
- 1 cup firmly packed brown sugar
- 1/2 cup butter, room temp
- 1 egg
- 1 egg white
- 1 teaspoon vanilla extract
- 1/3 cup lowfat vanilla yogurt
- 1 15 oz can chickpeas, rinsed + patted dry
- 2 1/4 cup all purpose flour
- 1/4 cup almond meal
- 1 teaspoon baking soda
- pinch of kosher salt
- 8 oz semi-sweet chocolate chips
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together fours, almond meal, salt and baking soda.
In the bowl of an electric mixer, beat together butter and sugar until fluffy.
Add chickpeas and beat until finely mashed. Add eggs one at a time continuing to beat.
Mix in yogurt and vanilla and then incorporate dry ingredients on low speed until dough forms.
Stir in chocolate chips by hand.
Drop dough by teaspoonful on each cookie sheet about two inches apart.
Dampen hands and gently push on the top of each piece of cookie dough flattening each slightly.
Cook for 10 to 15 minutes or just beginning to brown and toothpick comes out clean. Resist the urge to over bake! They will look undercooked but if the toothpick comes out clean they are done.
*** I divided the dough in-half and frozen one portion of it for future use (I rolled it into a long log and wrapped it in plastic wrap). When I wanted a batch of cookies, I sliced the log into disks’ and then cut the disks in half). They were just as good as the first batch!
Recipe from Cooking With My Kid