To this add egg whites (or 1 egg) and vanilla. While the oven is pre-heating, beat the sugar and margarine (or butter) until it is creamy. If I try these again I might cut the butter back to 1/2 c to see if it would make a difference, because I really could taste the butter – which was not bad, but just trying to up the healthiness of it! Maybe substitute some applesauce for that last 1/4 c of butter too.
These might be healthier because of the chickpeas, smaller amount of eggs and sugar, BUT it is about a 1/4 cup more butter than what I would normally use. I think next time I will try these without the chocolate chips and make oatmeal raisin cookies instead. I followed the directions, and beat the chickpeas until they were fairly well incorporated and almost to the point you could not see them. I was not sure what consistency the chickpeas would take on in the batter, since I would assume they would need to be pureed like you do for hummus. I will admit, these cookies were pretty darn tasty and had a slightly nutty flavor (no nuts added this time). I love hummus, and I love chocolate chip cookies but…together? Weird, but let’s give it a go!
I have found that the desserts from her book are usually well received if I tell the person AFTER they have eaten (or for those on the diet fence tell them first!) Most the recipes in her book aren’t that far out there, but I never in a million years would have thought to use chickpeas as part of the base to chocolate chip cookies. I have always been intrigued by this recipe since I first bought her book, but never had any willing subjects. Armed with a can of chickpeas and Jessica Seinfeld’s ‘ Deceptively Delicious‘ cookbook ( buy*), I decided to take on the Chocolate Chip cookies. I have already brought or made coffee cake a few times, and was looking for something different. It’s time again for Frazzled Moms Coffee (monthly MOMS club event where all the kiddies play, and we try to drink coffee/tea etc).
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