Cookies and Veggies

Yesterday R and I made cookies. I decided that I wanted to try to make the Chocolate Chickpea Cookies that my friend A had made before and enjoyed. Getting veggies and protein into the little people gets harder all the time. R really wanted "Black cookies" though, so I knew I would have to put cocoa or chocolate into the batter to change the color. They turned out really well- I am enjoying them so much (too much, maybe? :) The only regret I have is not getting a picture of R and I in process and afterward he didn't feel like eating any. The girls enjoyed them a lot though and we got some great pics of them eating their cookies.

"What choo talkin' 'bout, Mama?" (Love this face- think I'm going to REALLY love it in about 12 years!)

Always a smile from K-Bear!

K decided her cookie wasn't enough, let's eat R's that he didn't finish. Then, she thought it looked better ON than it tasted! :)In case you were wanting to try this recipe yourself, here it is. The cookies are SO delicious and very moist. I actually gave half a dozen to the neighbour girl when she stopped by today, because I was afraid of them going bad before we finished them.

Chocolate Chip Chickpea Cookies

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 cup firmly packed light or dark brown sugar
• 3/4 cup trans fat free soft tub margarine spread or butter
• 2 large egg whites (I used 1 egg)
• 2 teaspoons pure vanilla extract
• 15oz/450g can chickpeas drained and rinsed
• 2 cups (12 Oz) semisweet chocolate chips (I used a mixture of chocolate and butterscotch chips as I was low on chocolate ones)
• 2 cups all purpose flour
• 1/2 cup old fashioned oats (I used quick oats)
  
• 1 teaspoon baking soda
• 1/4 teaspoon salt (I halved this)
• (I added one melted chocolate square to get the darker color)
  

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