After preschool today Abigail and I made Chocolate Chip Cookies. The recipe is from Deceptively Delicious. Such a great cookbook for getting in extra veggies without your kids knowing.
Chocolate Chip Cookies
1 cup firmly packed light brown sugar
3/4 cup trans fat free soft tub margarine spread
2 large egg whites
2 teaspoons pure vanilla extract
1 (15 oz) can chickpeas, drained and rinsed
2 cups (12 oz) semisweet chocolate chips
2 cups all purpose flour
1/2 cup old fashioned oats
1 teaspoon baking soda
1/4 teaspoon salt
1. Preheat the 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 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 to 13 minutes; do not over bake. Transfer to a rack to cool.
4. Store in an airtight container for up to 3 days.
check out her bugbite under her eye... yikes!
These cookies have a cake-like feeling. They are soooo good and much better than regular chocolate chip cookies. Try them!