This is a recipe from the Deceptively Delicious cookbook by Jessica Seinfeld. There are some really great recipes in this cookbook that can be easily tweaked to be gluten free. I have an exceptionally picky 2 year old and even he loves these cookies. They have chickpeas (a.k.a. garbanzo beans) in them and I promise, you CANNOT tell they are in the cookies! Bonus: I feel good about letting Luke have some chocolate because he is also getting protein and fiber.
Chocolate Chip Cookies with Chickpeas p. 177
Nonstick Cooking Spray
1 cup firmly packed Light or Dark Brown Sugar
3/4 cup Trans-Fat-Free Soft Tub Margarine Spread (I used Smart Balance)
2 large Egg Whites
2 tsp. Pure Vanilla Extract (be sure it is GF)
1 (15-ounce) can Chickpeas (Garbanzo Beans), drained and rinsed
2 cups (12 oz) Semisweet Chocolate Chips
2 cups All-Purpose Flour (I used Tom Sawyer’s GF All-Purpose Flour)
1/2 cup Old-Fashioned Oats (be sure they are GF)
1 tsp. Baking Soda
1/4 tsp. Salt
- Preheat oven to 350° F.
- Coat a baking sheet with cooking spray.
- In a large mixing bowl or the bowl of an electric mixer, beat the sugar and the margarine with a wooden spoon or on medium speed until smooth.
- Beat in the egg whites and vanilla, then the chickpeas and the chocolate chips.
- Add the flour, oats, baking soda and salt, 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 (I didn’t do this step).
- Bake until the cookies are golden brown and just set, 11 – 13 minutes; do not overbake.
- Transfer to a rack to cool.
- Store in an airtight container for up to 3 days.
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