This is a recipe from the Deceptively Delicious cookbook by Jessica Seinfeld . There are some really great recipes in this cookbook that can be easily tweaked to be gluten free. I have an exceptionally picky 2 year old and even he loves these cookies. They have chickpeas (a.k.a. garbanzo beans) in them and I promise, you CANNOT tell they are in the cookies! Bonus: I feel good about letting Luke have some chocolate because he is also getting protein and fiber.
Chocolate Chip Cookies with Chickpeas p. 177
Nonstick Cooking Spray
1 cup firmly packed Light or Dark Brown Sugar
3/4 cup Trans-Fat-Free Soft Tub Margarine Spread (I used Smart Balance)
2 large Egg Whites
2 tsp. Pure Vanilla Extract (be sure it is GF)
1 (15-ounce) can Chickpeas (Garbanzo Beans), drained and rinsed
2 cups (12 oz) Semisweet Chocolate Chips
2 cups All-Purpose Flour (I used Tom Sawyer’s GF All-Purpose Flour)
1/2 cup Old-Fashioned Oats (be sure they are GF)
1 tsp. Baking Soda
1/4 tsp. Salt
Preheat oven to 350° F.
Coat a baking sheet with cooking spray.
In a large mixing bowl or the bowl of an electric mixer, beat the sugar and the margarine with a wooden spoon or on medium speed until smooth.
Beat in the egg whites and vanilla, then the chickpeas and the chocolate chips.
Add the flour, oats, baking soda and salt, and mix on low speed until a thick dough forms.
Drop the dough by the tablespoonful onto the baking sheet, spacing the cookies about 2 inches apart.
Press gently with a fork to flatten (I didn’t do this step).
Bake until the cookies are golden brown and just set, 11 – 13 minutes; do not overbake.