




"We are on a journey of desire. But we are not yet home. The fact is, at this point in our journey, we have only three options: to be alive and thirsty, to be dead in our sin, to be addicted. There are no other choices. We must be serious about our happiness." -John Eldredge
Makes 24-26 cookies
Jessica warns: If using a standing mixer, partially cover the bowl with a dish towel to keep the chickpeas from flying out. I used a Tupperware measuring cup that has a splatter guard, so there was no problem.
1. Preheat oven to 350f/180c. Line 2 baking trays with non stick parchment
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 the cookies about 1 inch apart. Flatten slightly with a fork. Bake for 11-13 minutes, do not over bake. 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.
By Jessica Seinfeld from Deceptively Delicious