Friday, January 24, 2014

Week 4: Canned Chickpeas

My good friend Karin gave me a recipe this week.  For Chocolate Chip Cookies from Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food.  The trick...they had chickpeas in them.  Yes, chickpeas.  I couldn't help but be curious, and so I had to try them.

I followed the recipe, as seen below.  I didn't use the optional ingredients.  I made two dozen as the recipe called for and then I added dry finely grated coconut and made the remainder.  While I didn't love the original, the coconut addition is superb.  

  • 1 cup firmly packed light or dark brown sugar (I used dark)
  • 3/4 cup trans-fat-free soft tub margarine spread (I used Earth Balance brand)
  • 2 large egg whites
  • 2 teaspoons pure vanilla extract
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 cups (12-ounces) semisweet chocolate chips
  • 3/4 cup chopped walnuts (optional - I didn't use)
  • 3/4 cup raisins (optionals - I didn't use)
  • 2 cups all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened shredded coconut (my optional addition)

  1. Preheat the oven to 350F.  Coat a baking sheet with cooking spray.
  2. In a large mixing bowl or the bowl of an electric mixer, beat the sugar and margarine with a wooden spoon or on medium speed until smooth.  Beat in the egg whites and vanilla, then the chickpeans and chocolate chips.  Add the flour, oats, baking soda, and salt, and mix on low speed until a thick dough forms.
  3. Drop the dough by the tablespoonful onto the baking sheet, spacing the cookies about 2 inches apart.  Press gently with a fork to flatten.  Bake until the cookies are golden brown and just set, 11 to 13 minutes; do not overbake.  Transfer to a rack to cool.
  4. Store in an airtight container for up to 3 days.

Coconut version, ready to bake:

Plain version, baked:

Have a great week!

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