Number of Servings: 36
nonstick cooking spray
1 c firmly packed brown sugar
3/4 c trans fat-free soft tub margarine
2 large egg whites
2 tsp pure vanilla extract
1 15 ounce can chickpeas, drained and rinsed
2 cups semisweet chocolate chips
2 cup ap flour
1/2 cup oats
1 tsp baking soda
1/4 tsp salt



Save Now



1. Preheat oven to 350. Coat a baking sheet with cooking spray.
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 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 2 inches apart. Press gently with a fork to flatten. Bake until the cookies are golden brown and just set, 11 – 13 minutes; do not overbake. Transfer to a rack to cool. 
4. Store in an airtight container for up to 3 days. 

Note: Serving size calculate for 3 dozen cookies.

Number of Servings: 36

Recipe submitted by SparkPeople user TJOY73.