After we learned how processed food and sugar affects kids, I started looking for easy foolproof recipes that my kids would actually eat. Add onto that my kids being active ALL THE TIME, I also always look for ways to add extra protein in their diet. Hence, Chickpea cookies!
One great recipe came from Jessica Seinfeld’s Deceptively Delicious cookbook (buy) Chickpea Chocolate Chip Cookies. While some of her recipes were less easy to follow or perhaps I’m not a good follower or don’t always have pureed veggies on hand, I did when they were babies, but they aren’t anymore! This one recipe stuck with me and I make it for the kids as an afterschool snack that fuels them with energy too. So I took it an modified it for the ingredients we always have on hand. Don’t think I’m slaving in the kitchen every day. When I do make them, I usually make a double batch and freeze them – they freeze very well!.
Give it a try and let me know what you think.
Chickpea Chocolate Chip Cookie Recipe
Ingredients:
- 1 cup firmly packed brown sugar
- 3/4 cup butter (I substitute half with apple sauce or you can use margarine)
- 1 egg
- 2 tsp pure vanilla extract (I use 3-4 tsp usually because I like the flavor)
- 1 – 18oz can of Chickpeas (drained, rinsed – I sometimes use a can & 1/2)
- 2 cups semisweet chocolate chips
- 2 cups All-purpose flour (I use whole wheat flour & my kids don’t notice)
- 1/2 cup Old-fashioned oats
- 1 tsp Baking soda
- 1/4 tsp Salt
- Optional: 3/4 cup raisins or craisins
Directions:
- Pre-heat oven to 350 degrees. Prepare baking sheets with non-stick cooking spray or parchment paper.
- Make the batter: In a stand mixer, beat sugar and butter until smooth. Add in egg whites (or 1 egg), vanilla, chickpeas and mix.
- In a separate bowl, mix together dry ingredients: flour, oats, baking soda and salt. Add to butter mixture and mix on low or by hand until forms a dough. If you prefer to not have the full chickpea balls, you can use a hand blender and it will break them into pieces.
- Add the chocolate chips, and other optional ingredients.
- Drop the dough by rounded spoonful onto baking sheets, leaving space between each cookie. I use a small ice cream scoop so they are smaller cookies, but you don’t have to worry about overcooking the edges!
- Bake for 11-13 minutes, or until golden brown. Do NOT overbake. As soon as they are lightly brown on the bottom they are done!
- Transfer to wire rack, cool and enjoy!
Note: The above recipe has been modified from it’s original. In the photo I leave the chickpeas whole and add them with the chocolate chips. Both options still taste great!
NOTE: I usually reduce the sugar in the recipe, and you can also use a sugar replacement too.
NOTE: For chickpeas, I sometimes use a can and a half, especially if I am going to blend them a lot to break up the chickpeas. Make sure you do not overcook or add a smidge more butter so they do not dry out.
Leave us a comment below letting us know how you like to make your chickpea cookies!
