Deceptively Delicious Chocolate Chip Cookies
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
Ingredients
- Non-stick cooking spray or parchment paper
- 1 cup Light brown sugar packed
- 3/4 trans-fat-free soft tub margarine spread or substitute butter
- 2 large egg whites OR 1 egg
- 1 - 15 oz can of Chickpeas drained, rinsed
- 2 c 12oz semisweet chocolate chips
- 2 c All-purpose flour
- 1/2 c Old-fashioned oats
- 1 tsp Baking soda
- 1/4 tsp Salt
- 3/4 c Nuts chopped*
- 3/4 c Raisins*
Instructions
- Pre-heat oven to 350 degrees. Prepare baking sheets with non-stick cooking spray or parchment paper.
- In a stand mixer, beat sugar and butter until smooth.
- Beat in egg whites (or 1 egg), vanilla and chickpeas. Mix to your liking for the chickpea consistency.
- In a separate bowl, mix together: flour, oats, baking soda and 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.
- Drop the dough by rounded tablespoons onto baking sheets leaving some space between each cookie.
- Using a fork, or the palm of your hand, 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
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.
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.
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
That looks like healthy, delicious cookies. I’m surprisedf to see chick peas in cookies! I’m sure it brings a very good texture to the cookies.
Wow, now maybe I can use that can of chickpeas that have been sitting in my pantry for oh say 8 months! Very interesting!
I’m going to try this. I usually add pumpkin puree to cut back on the fat content in the cookie. It actually doesn’t taste like pumpkin! But the chickpeas, I will def try.
My son has Celiac. I was wondering if I could use gluten free flour instead of the regular flour? He loves chocolate chip cookies and these sound good as well as healthy.
I do not know much about gluten free cooking, but I am pretty sure you can not make an even substitution with the gluten free flour. America’s Test Kitchen would be my go-to for this answer. They have a recipe for chocolate chip cookies at this NPR link: http://www.npr.org/2014/03/20/291873792/test-kitchen-have-your-gluten-free-cake-and-love-eating-it-too. Also not to disappoint is their How can it be Gluten Free cookbook . Good luck!
I have made these several times, but since the first time I made them I didn’t read the directions completely I didn’t mix in the chickpeas correctly (meaning I didn’t realize that you beat them with the butter to get your desired consistency). I actually ended up having whole chickpeas in my cookies. Surprisingly my husband thought I added nuts to them. He loves them so this is the way I make them now.