Great Chocolate Chips Cookies
Prep: 20 mins Total: 31-33 Makes 2 dozen cookies Packable
Directions
1. Preheat oven on 350F. Coat a baking sheet with cooking spray
2. In a large mixing bowl or 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 and vanilla, then chickpeas and chocolate chips. Add the flour, oats, baking soda and salt, and mix on low speed until thick dough forms.
3. Drop the dough by the tablespoonful onto the baking sheet, spacing the cookies about 2 inches apart. Press gently with a fork to flatten. Bake until the cookies are golden and just set, 11 to 13 min (In my oven it is 7-9 mins); do not over bake. Transfer to rack to cool
4. Store in an airtight container for up to 3 days
Recipe from Deceptively Delicious
By Jessica Seinfeld
Chocolate Chip Cookies ( I love these cookies!)
(With Chickpeas)
Watch out for flying chickpeas if using an electric mixer : )
Ingredients
Non Stick Spray (I Use parchment paper)
1 cup firmly packed light or dark brown sugar
¾ cup trans-fat-free soft cup margarine spread
2 large eggs whites
2 tsp pure vanilla extract
1 (15 ounce) can chickpeas, drained and rinsed
2 cup (12 ounces) semisweet Chocolate chips
¾ cup chopped walnuts (optional)
¾ cup raisins (optional)
2 cups of all purpose flour (I use unbleached flour)
½ cup of old fashioned oats
1 tsp baking soda
¼ tsp salt
(With Chickpeas)
Watch out for flying chickpeas if using an electric mixer : )
Ingredients
Non Stick Spray (I Use parchment paper)
1 cup firmly packed light or dark brown sugar
¾ cup trans-fat-free soft cup margarine spread
2 large eggs whites
2 tsp pure vanilla extract
1 (15 ounce) can chickpeas, drained and rinsed
2 cup (12 ounces) semisweet Chocolate chips
¾ cup chopped walnuts (optional)
¾ cup raisins (optional)
2 cups of all purpose flour (I use unbleached flour)
½ cup of old fashioned oats
1 tsp baking soda
¼ tsp salt
Directions
1. Preheat oven on 350F. Coat a baking sheet with cooking spray
2. In a large mixing bowl or 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 and vanilla, then chickpeas and chocolate chips. Add the flour, oats, baking soda and salt, and mix on low speed until thick dough forms.
3. Drop the dough by the tablespoonful onto the baking sheet, spacing the cookies about 2 inches apart. Press gently with a fork to flatten. Bake until the cookies are golden and just set, 11 to 13 min (In my oven it is 7-9 mins); do not over bake. Transfer to rack to cool
4. Store in an airtight container for up to 3 days
Recipe from Deceptively Delicious
By Jessica Seinfeld
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