Chocolate Chip Cookies (with Chickpeas)Submitted by d00r
Makes 36 servings
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Delicious light chocolate chip cookies with the goodness of oats and chickpeas hidden inside.
Peanut-free recipe that has the look of nuts in it.
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Ingredients
| 1 |
cup SPLENDA brown sugar blend, firmly packed |
| 3/4 |
cup Becel RSF margarine |
| 2 |
large eggs |
| 2 |
teaspoons vanilla extract |
| 18 |
ounce chickpeas, drained and rinsed |
| 2 |
cups (12 ounces) semisweet chocolate chips |
| 2 |
cups all-purpose flour |
| 1/2 |
cup quick oats |
| 1 |
teaspoon baking soda |
| 1/4 |
teaspoon salt |
Directions
- Preheat oven to 350F. Coat baking sheet with cooking spray.
- In large mixing bowl or mixer, beat sugar and margarine on medium till smooth.Beat in egg and vanilla, then chickpeas and chocolate chips. Add the flour, oats, baking soda,and salt, and mix on low speed until thick dough forms.
- Drop the dough by heaping tablespoonful onto the baking sheet, spaced about 2 inches apart. Press gently to flatten.
- Bake until the cookies are set, about 11 to 13 minutes. Transfer to a rack to cool.
- Store in airtight container for up to 3 days.
Categories
Chocolate, Dessert, Snacks, American, Bake
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Serving Size 46.9g |
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Amount Per Serving |
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Total Carbohydrates 26.7g 9%
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| Vitamin A 5% |
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Vitamin C 1% |
| Calcium 2% |
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Iron 7% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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