Cuppie Cakes

Cupcake Mom’s Blog

Deceptively Delicious chocolate chip cookies

Posted by cuppiecakes on November 5, 2008

I recently picked up the book “Deceptively Delicious” for a steal at The Christmas Tree Shop.  I wasn’t sure about this recipe, but they turned out really great!  The deceptive part?…CHICKPEAS!  Yep, there is an entire can of chickpeas in these chocolate chip cookies!  When we were making these, I was sure that they were going to be awful—they didn’t look promising.  But, you cannot taste the chickpeas at all.  My daughter loved them!  Having tried one of the dessert recipes and finding success, I am very likely to try several other recipes from this book!  I love being sneaky!

Deceptively Delicious Chocolate Chip Cookies

Deceptively Delicious Chocolate Chip Cookies


2 Responses to “Deceptively Delicious chocolate chip cookies”

  1. ghsfjkd said

    Ahh.. They look very good! I wish my mother would bake a little bit.

    Could you please write down the recipe for these chocolate chip cookies? Please!

    • cuppiecakes said

      Sure! Here you go!

      Nonstick cooking spray
      1 cup firmly packed light or dark brown sugar brown sugar
      ¾ cup trans fat free soft tub margarine spread
      2 large egg whites
      2 tsp vanilla extract
      1 (15 oz) can chickpeas, drained and rinsed (aka garbanzo beans)
      2 cups (12 ounces) semi-sweet chocolate chips
      ¾ cup chopped walnuts (optional)
      ¾ cup raisins (optional)
      2 cups all purpose flour
      ½ cup old fashioned oats
      1 tsp baking soda
      1/4 t salt

      Preheat oven to 350. Coat a baking sheet with cooking spray.

      In a large mixing bowl or the bowl of an electric mixer, beat the sugar and margarine with a wooden spoon or on medium speed until smooth. Beat in the egg whites and vanilla, then the chickpeas and 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. Bake until the cookies are golden brown and just set, 11 to 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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