details
- Makes approximately 48 cookies
- Prep time: 20 minutes
- Total time: 35 minutes
- Cooking spray
- 1 cup firmly packed brown sugar
- 3/4 cup soft margarine
- 2 large egg whites
- 2 teaspoons pure vanilla extract
- 1 (15 ounce) can chickpeas, drained and rinsed
- 2 cups (12 ounces) semisweet chocolate chips
- 2 cups flour
- 1/2 cup old-fashioned oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt
directions
Preheat oven to 350 degrees. Coat baking sheets with cooking spray.
In a large mixing bowl, beat the sugar and margarine on medium speed until smooth. Beat in the egg whites and vanilla, then the chickpeas and chocolate chips.
Add the flour, oats, baking soda, and salt. Mix on low speed until a thick dough forms.
Drop the dough by tablespoons onto the baking sheets, spacing the cookies about 2 inches apart. Press gently with a fork to flatten.
Bake until the cookies are golden brown and just set, about 12 minutes.
Transfer to a rack to cool. Store in an airtight container for up to 3 days.