These chocolate chip cookies with chickpeas are a great school holiday baking activity. This is a recipe from Jessica Seinfeld’s Deceptively Delicious cook book. These are so easy and fast to make and the idea of getting chickpeas into baking.
Health benefits of chickpeas
Chickpeas are rich in both soluble and insoluble dietary fiber, both of which are great for digestion. Soluble fiber helps stabilize blood sugar levels. They are also a great source of protein, and an excellent source of manganese. They can boost energy because of their high iron content. Great for pregnant or breastfeeding mums and growing children.
Chickpeas have a low GI which means the carbohydrate in them is broken down and digested slowly, this helps keep your appetite in check. Read more about the health benefits of chickpeas here.
Chocolate chip cookies with chickpeas
I have wanted to share the recipe for these chocolate chip cookies with chickpeas for a long time. It comes from Jessica Seinfeld’s Deceptively Delicious kids cook book, published in 2007. I loved the ideas explored in this book. It sits squarely in the camp of blatantly sneaking good stuff into kids food. A necessity, at times, for many parents. A lot of her recipes are based on sneaking in purees into everyday meals and baking, something I haven’t ever found the inclination to do.
My cooking has been going in the other direction for quite some time. Although I am happy to sneak stuff in, I like to reduce the work involved rather than increase it. These chocolate chip cookies with chickpeas are easier to get to grips with. No pureeing necessary.
- 1 cup firmly packed light or dark brown sugar
- ¾ cup margarine or butter
- 2 large egg whites
- 2 tsp pure vanilla extract
- 1 can chickpeas, drained and rinsed (you could pulse them in your food processor a bit to make them into smaller chunks)
- 2 cups chocolate chips
- ¾ cup chopped walnuts (optional)
- ¾ cup raisins (optional)
- 2 cups all purpose flour
- ½ cup rolled oats
- 1 tsp baking soda
- ¼ tsp salt
- Preheat oven to 180 C.
- Line a baking sheet with baking paper.
- 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 3 cm apart.
- Press gently with a fork to flatten.
- Bake until the cookies are golden brown and just set, 11 to 13 minutes. Transfer to a rack to cool.
- Store in an airtight container for up to 3 days.
- Enjoy these chocolate chip cookies with chickpeas with a glass of milk or a cup of tea.
Mummy to three small boys