Makes 24
These are the healthier kind with hidden goodness. Natalia continues to be difficult to please and I am on the constant look-out for this kind of recipe. The surprising ingredient is a can of chickpeas!
Ingredients:1 cup firmly packed brown sugar
¾ cup (180g) margarine or butter
2 large egg whites
2 tsp vanilla essence
1 can (400g) chickpeas, drained and rinsed
2 cups (260g) chocolate chips
¾ cup chopped walnuts
¾ cup raisins (optional)
2 cups flour
½ cup old-fashioned oats
1 tsp bicarb of soda
¼ tsp salt
Method:
1. Preheat the oven to 180 C and line 2 baking trays with non-stick baking paper.
2. In a large mixing bowl or the bowl of an electric mixer, beat the sugar and margarine on a medium speed until smooth. Beat in the egg whites and vanilla, then mix in the chickpeas and chocolate chips. Add the flour, oats, bicarb and salt, and mix on a low speed until a thick dough forms.
3. Drop the dough by the tablespoonful onto the baking tray, spacing the cookies about 4cm apart. Press gently with a fork to flatten. Bake until the cookies are golden brown and just set for 11-13 minutes; do not over bake. Transfer the cookies to a cooling rack.
4. Store in an airtight container for up to 3 days.
Notes:
Watch out for flying chickpeas when mixing them in. Partially cover the bowl with a dish towel.
I used pecan nuts instead of walnuts and I didnt put raisins in. These are so easy and fast to make and taste astonishingly good. And since they have some goodness in them, you can enjoy them even more, yummo!
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