Nonstick cooking spray
1 cup firmly packed light brown sugar
3/4 cup butter*
2 large egg whites
2 teaspoons pure vanilla extract
2 cups chickpeas**
12 ounces semisweet chocolate chips
3/4 cup walnuts
3/4 cup craisins ***
1 1/2 cup all purpose flour ****
1/2 cup whole wheat flour
1/2 cup old-fashioned oats
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350. Coat baking sheet with cooking spray. In blender or food processer, chop chickpeas and set aside (this way, they won't make a mess like they would if you dumped them in mixing bowl whole). In a mixing bowl, beat sugar and butter until smooth. Beat in the egg whites and vanilla, then the chickpeas and chocolate chips. Add the flours, oats, baking soda and salt. Mix until thick dough forms. Drop dough onto baking sheet, spacing cookies about 2" apart. Bake until cookies are golden brown (approx 11 minutes). Transfer to rack to cool. Store in airtight container for up to 3 days.
* can use trans-fat-free soft tub margarine spread
** can use 1 15 oz can, drained and rinsed
*** can use raisins
**** originally called for 2 cups flour and no whole wheat flour
fyi - no one knew there were chickpeas in these cookies! The ingredients I used are the ones up above and the cookies are beyond yummy! The ingredients down below are the originally called for items. Oh, and recipe said makes 2 dozen cookies. I think we got around 5 or so . . . but we made them about size of chips ahoy cookies.
