This recipe is from Jessica Seinfeld's much talked about book, Deceptively Delicious. This is the first recipe I have tried, and they are pretty good. The taste and texture remind me of CL's low fat cookie recipes, cakey and soft but with a good flavor. I saw Jessica on Oprah and I distinctly remember her stating that you cannot taste the secret ingredient in these, which is chickpeas. Yes, good-for-you garbanzo beans in a cookie. Well, sorry Jessica but you can totally taste them. I found biting into a chickpea to be very jarring, borderline unpleasant. And I actually like chickpeas.

However, this book was not written for me, but for kids. And both of my girls liked the cookies and did not seem put off by the healthy addition of chickpeas. So these will be a repeater in our house, if only for the fact they are quick and easy to make, and a fun recipe to make with your kids.


Jessica Seinfeld’s Chocolate Chip Cookies
(WITH CHICKPEAS)
These are so easy and fast to make, but watch out for flying chickpeas! If using a standing mixer, partially cover the bowl with a dish towel to keep the chickpeas from flying out. (Of course my kids think it’s hysterical when this happens.)Prep: 20 minutes, Total: 31-33 minutes, Makes 2 dozen cookies, packable
Nonstick cooking spray
1 cup firmly packed light or dark brown sugar brown sugar
¾ cup trans fat free soft tub margarine spread
2 large egg whites
2 tsp vanilla extract
1 (15 oz) can chickpeas, drained and rinsed (aka garbanzo beans)
2 cups (12 ounces) semi-sweet chocolate chips
¾ cup chopped walnuts (optional)
¾ cup raisins (optional)
2 cups all purpose flour
½ cup old fashioned oats
1 tsp baking soda
1/4 t salt

Preheat oven to 350. Coat a baking sheet with cooking spray.
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 chickpeas and 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. Bake until the cookies are golden brown and just set, 11 to 13 minutes; do not overbake. Transfer to a rack to cool.
Store in an airtight container for up to 3 days.