Chocolate Chip Cookies (with Chickpeas) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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:
1. Preheat oven to 350F. Coat baking sheet with cooking spray.
2. 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.
3. Drop the dough by heaping tablespoonful onto the baking sheet, spaced about 2 inches apart. Press gently to flatten.
4. Bake until the cookies are set, about 11 to 13 minutes. Transfer to a rack to cool.
5. Store in airtight container for up to 3 days.
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