It’s time again for Frazzled Moms Coffee (monthly MOMS club event where all the kiddies play, and we try to drink coffee/tea etc). I have already brought or made coffee cake a few times, and was looking for something different. Armed with a can of chickpeas and Jessica Seinfeld’s ‘Deceptively Delicious‘ cookbook (buy*), I decided to take on the Chocolate Chip cookies.

I have always been intrigued by this recipe since I first bought her book, but never had any willing subjects. I have found that the desserts from her book are usually well received if I tell the person AFTER they have eaten (or for those on the diet fence tell them first!) Most the recipes in her book aren’t that far out there, but I never in a million years would have thought to use chickpeas as part of the base to chocolate chip cookies. I love hummus, and I love chocolate chip cookies but…together? Weird, but let’s give it a go!

I will admit, these cookies were pretty darn tasty and had a slightly nutty flavor (no nuts added this time). I was not sure what consistency the chickpeas would take on in the batter, since I would assume they would need to be pureed like you do for hummus. I followed the directions, and beat the chickpeas until they were fairly well incorporated and almost to the point you could not see them. I think next time I will try these without the chocolate chips and make oatmeal raisin cookies instead.

These might be healthier because of the chickpeas,  smaller amount of eggs and sugar, BUT it is about a 1/4 cup more butter than what I would normally use. If I try these again I might cut the butter back to 1/2 c to see if it would make a difference, because I really could taste the butter – which was not bad, but just trying to up the healthiness of it! Maybe substitute some applesauce for that last 1/4 c of butter too.

 

Deceptively Delicious Chocolate Chip Cookies
 
Author:
Serves: 3 dozen
Ingredients
  • Non-stick cooking spray or parchment paper
  • 1 cup Light brown sugar (packed)
  • ¾ trans-fat-free soft tub margarine spread (or substitute butter)
  • 2 large egg whites (OR 1 egg)
  • 1 - 15oz can of Chickpeas (drained, rinsed)
  • 2 c (12oz) semisweet chocolate chips
  • 2 c All-purpose flour
  • ½ c Old-fashioned oats
  • 1 tsp Baking soda
  • ¼ tsp Salt
  • ¾ c Nuts (chopped)*
  • ¾ c Raisins*
Instructions
  1. Pre-heat oven to 350 degrees. Prepare baking sheets with non-stick cooking spray or parchment paper.
  2. In a stand mixer, beat sugar and butter until smooth.
  3. Beat in egg whites (or 1 egg), vanilla and chickpeas. Mix to your liking for the chickpea consistency.
  4. In a separate bowl, mix together: flour, oats, baking soda and salt.
  5. Add the dry ingredients to the butter mixture and mix on low speed until a thick dough forms.
  6. Add the chocolate chips, and other optional ingredients.
  7. Drop the dough by rounded tablespoons onto baking sheets leaving some space between each cookie.
  8. Using a fork, or the palm of your hand, gently flatten the tops of each dough ball.
  9. Bake for 11-13 minutes, or until golden brown. Do NOT overbake.
  10. Transfer to wire rack and cool

 

Step by Step

While the oven is pre-heating, beat the sugar and margarine (or butter) until it is creamy. To this add egg whites (or 1 egg) and vanilla. Now here is where you can choose the consistency of the chickpeas.

Before Mixing: When the chickpeas go in
During Mixing: Few minutes after beating in the mixer

While the chickpeas and butter mix together, in a separate bowl combine together:

  • 2 c All-purpose flour
  • 1/2 c Old-fashioned oats
  • 1 tsp Baking soda
  • 1/4 tsp Salt

Add the dry ingredients to the butter mixture and mix on low speed until a thick dough forms. Add the chocolate chips, and other optional ingredients.

After Mixing: Chickpea and Chocolate Chip Cookie dough

Drop dough by rounded tablespoons (or use cookie scoops, see final picture below) onto baking sheets leaving some space between each cookie. Use a fork or the palm of your hand to gently flatten the tops of each dough ball.

Bake for 11-13 minutes, or until golden brown. Do NOT overbake. Transfer to wire rack and cool. Enjoy!

Cookie scoop sizes: (by Oxo*)

  • Small: 2 tsp. , Size 60 portioner =  yields a 2″ diameter cookie
  • Medium: 1 1/2 tbsp., Size 40 portioner = 2 3/4″ diameter cookie
  • Large: 3 tbsp., Size 20 portioner = 3 1/2″ diameter cookie
Deceptively Delicious Chocolate Chip Cookieshttps://www.thesugarpixie.net/wp-content/uploads/2010/03/chickpeachoc071.jpghttps://www.thesugarpixie.net/wp-content/uploads/2010/03/chickpeachoc071-300x300.jpgthesugarpixieRecipeschickpeas,chocolate chip,cookies,healthy,jessica seinfeld,national chocolate chip cookie dayIt's time again for Frazzled Moms Coffee (monthly MOMS club event where all the kiddies play, and we try to drink coffee/tea etc). I have already brought or made coffee cake a few times, and was looking for something different. Armed with a can of chickpeas and Jessica Seinfeld's...Misadventures and fun in the kitchen and beyond