Last week I needed some chocolate chip cookies. So with Caroline by my side we whipped up a batch of my favorites. These cookies are so darn good you’ll never suspect the secret ingredient. Care to guess? It’s garbanzo beans aka chickpeas!
Now why would I go and do such a thing? It’s easy. My kids love ’em. I love ’em. And hey, we’re getting fiber, vitamins, protein, folate, iron and manganese [source], all while eating a delicious treat! The bean taste is pretty hidden – it hasn’t stopped my kiddos from eating them by the handful. Whether you having stress eating moment or not, I highly recommend these cookies. Glass of almond milk optional.
Secret Ingredient Chocolate Chip Cookies
I don’t have an Kitchenaid mixer, so instead use my old-school electric mixer. It mixes the chickpeas but does not grind them up – they stay pretty much whole and in tact. At first I was worried about what this would do to the cookie texture, but it’s fine.
Chances are the cookies will be gone in a day. But if you have leftovers, you can store them in a sealed container. The one time I did this though, the cookies got a little gooey. I prefer to store them with the lid off – that way they stay crunchy.
Secret Ingredient Chocolate Chip Cookies
Recipe adapted from Deceptively Delicious.
Ingredients
- 1 cup firmly packed light or dark brown sugar
- 3/4 butter
- 2 large egg whites
- 2 teaspoons vanilla extract
- 1 15 oz can garbanzo beans drained and rinsed
- 2 cups semisweet chocolate chips
- 2 cups all purpose flour
- 1/2 cup old fashioned oats
- 1 teaspoon baking soda
Instructions
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Preheat the oven to 350 degrees.
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In a large mixing bowl beat the sugar and butter with until smooth. Beat in the egg whites and vanilla, then add the chickpeas and chocolate chips.
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Add the flour, oats, and baking soda and mix until dough forms.
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Drop cookies onto baking sheet. Bake until cookies are golden brown and just set, 11-13 minutes. Do not overbake! Transfer to cooling rack.
