When the Energizer Bunny was a toddler, I checked out Jessica Seinfeld’s cookbook from our library to see if I, too, could be a sneaky chef. I already had a ton of pureed vegetables in ice-cube form in the freezer, and some of her tips were very easy to incorporate, like using carrot or butternut squash puree instead of milk in mac’n’cheese, or melting a cube of frozen spinach puree into pasta sauce. I made several of her recipes and they were hit or miss, so I made copies of the ones I had liked, or wanted to try later, and gave the book back. I came across one of the latter recipes, for chocolate chip cookies, this week and decided to give them a shot.
The result: my kids liked them a lot more than I’d have thought. My son asked me to make them for his birthday party. There are so many chocolate chunks in this recipe that I some ways, the doughy cookie is just a chocolate delivery system. But considering they have just as many chickpeas in them which are basically undetectable, I can live with it. They are very cake-y, and there is no “spread” during baking—it forms exactly as you drop the dough. And yet, I can’t stop eating them.
Chocolate Chip & Chickpea Cookies
Great for: kids
Prep: 10 minutes
Cook: 12 minutes
1C firmly packed light or dark brown sugar
3/4C trans-fat-free soft tub margarine spread or butter (I used Brummel & Brown. Actual Margarine might help the “spread” factor)
2 large egg whites (I used liquid egg white equivalent)
2t pure vanilla extract
15oz can chickpeas, drained and rinsed (I generally like to remove the “skin” but in this recipe I can’t see that mattering)
2C (12 ozs) semisweet chocolate chips/chunks (You may want to look for fair trade chocolate)
2C all-purpose flour
1/2C old fashioned oats
1t baking soda
- Preheat oven to 350 degrees. Line 2 baking trays with non-stick parchment (I just used baking 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 or egg 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 1 inch apart. Flatten slightly with a fork.
- Bake for 11-13 minutes, do not overbake. Leave on cookie sheet to cool and then transfer onto wire rack until completely cool.
- Store in airtight container for up to 3 days.
By Jessica Seinfeld from Deceptively Delicious
Honestly, this recipe has me thinking I may not to check that cookbook out again, or even buy it. At the least, I need to get back into some of those good habits I had when the kids were toddlers.