This is a recipe from the Deceptively Delicious cookbook by Jessica Seinfeld. There are some really great recipes in this cookbook that can be easily tweaked to be gluten free. I have an exceptionally picky 2 year old and even he loves these cookies. They have chickpeas (a.k.a. garbanzo beans) in them and I promise, you CANNOT tell they are in the cookies! Bonus: I feel good about letting Luke have some chocolate because he is also getting protein and fiber.
Chocolate Chip Cookies with Chickpeas p. 177
Nonstick Cooking Spray
1 cup firmly packed Light or Dark Brown Sugar
3/4 cup Trans-Fat-Free Soft Tub Margarine Spread (I used Smart Balance)
2 large Egg Whites
2 tsp. Pure Vanilla Extract (be sure it is GF)
1 (15-ounce) can Chickpeas (Garbanzo Beans), drained and rinsed
2 cups (12 oz) Semisweet Chocolate Chips
2 cups All-Purpose Flour (I used Tom Sawyer’s GF All-Purpose Flour)
1/2 cup Old-Fashioned Oats (be sure they are GF)
1 tsp. Baking Soda
1/4 tsp. Salt
- Preheat oven to 350° F.
- Coat a baking sheet with cooking spray.
- In a large mixing bowl or the bowl of an electric mixer, beat the sugar and the margarine with a wooden spoon or on medium speed until smooth.
- Beat in the egg whites and vanilla, then the chickpeas and the 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 (I didn’t do this step).
- Bake until the cookies are golden brown and just set, 11 – 13 minutes; do not overbake.
- Transfer to a rack to cool.
- Store in an airtight container for up to 3 days.
We LOVE these cookies!!
And welcome to my blog!
Whether you're here looking for advice on how to go gluten free (with delicious kid-approved recipes of course!), or to read some of the latest medical research on celiac disease and non-celiac gluten sensitivity...or even to read about one woman's rise from the depths of gluten-free despair to a place of downright enthusiasm, it makes no matter. The point is, you are here now so let's have some fun!
Mmm, I should bring these to work to offset all of the junk food people bring in.
OK I have to admit my first thought is "BIZARRE!" but I have to say I really want to try this. When I saw you were using beans I assumed it was either bean flour or flakes or something that would dissolve, so to speak, but whole beans – wow! You are so innovative!
Todd,
It is BIZARRE! 😉 I was very suspicious when I made them for the first time too! They are really good though, I should make them again with Better Batter GF Flour and see if they are even better! Normally, I stick to putting Garbanzo Beans/Chickpeas in my salad or use to make Hummus, but chocolate chip cookies? The buttery texture of the bean is only enhanced when baked in this cookie and the chocolate masks any "bean taste." The last time I made these, I had a bunch of guys over working on my house, so I offered them some… didn't mention the beans or that they were gluten-free until well after the plate was gone, and they were SHOCKED! 🙂 I love it, that's how I entertain myself, LOL! 🙂
Check out this info on Garbanzo Beans: http://www.whfoods.com/genpage.php?tname=foodspic…
High in fiber, protein, folate and much more!
Plus, the bulk of the bean keeps the cookie "poofy" and they don't fall flat!
Could you add more flour and omit the oats?