Wednesday, February 25, 2009

Chickpea Chocolate Chip Cookies-Yummo!!

Sorry, this is from Wednesday! I never downloaded my pictures until tonight! We talked about kindness today! We decided to make cookies to share with friends today. This was a perfect day to do this because of Ash Wednesday. Cameron is bringing his cookies he made today to church to give to his "friends" at church. Of course, we had to bring a few over to Rich, our neighbor, too!!
Here's our favorite kind of chocolate chip cookies right now! Cameron insisted on making these for his Aunt Stephanie two weeks ago! The recipe is easy and they are really, really simple!

Chocolate Chip Chickpea Cookies
Makes 24-26

1 cup firmly packed light or dark brown sugar
3/4 cup trans fat free soft tub margarine spread or butter
2 large egg whites 2 teaspoons pure vanilla extract
15 oz can chickpeas drained and rinsed
2 cups (12 ozs) mini semisweet chocolate chips
2 cups all purpose flour
1/2 cup old fashioned oats
1 teaspoon baking soda
1/4 teaspoon salt (I omitted this)
1. Preheat oven to 350 F.
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 or egg 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.
3. Drop the dough by the tablespoonful onto the baking sheet, spacing hte cookies about 1 inch apart. Flatten slightly with a fork. Bake for 11-13 minutes, do not overbake. Leave on cookie sheet to cool and then transfer onto wire rack until completely cool. Do try one in the process of cooling as the gooey chocolate is wonderful in the cookie.
4. Store in airtight container for up to 3 days.

Try them and let me know what you think!

We made these regular chocolate chip cookies with 1/2 mint chips and 1/2 chocolate chips too!

Best Chocolate Chip Cookies
1 cup butter flavored shortening
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chocolate chips 1 cup mint chips

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely

1 comment:

Amy Schaal said...

Those sound good; what did Christopher think of them?