Chocolate Chip Cookies with Chickpeas

🥘 Ingredients

• all-purpose flour
  2 c
• baking soda
  1 tsp
• chickpeas
  1 15-oz can
• egg whites
  2 large
• kosher salt
  1/4 tsp
• light or dark brown sugar
  1 c
• margarine
  3/4 c
• old-fashioned rolled oats
  1/2 c
• raisins (optional)
  3/4 c
• semisweet chocolate chips
  12 oz
• vanilla
  2 tsp
• walnuts (optional)
  3/4 c

🍳 Cookware

• baking sheet
• parchment
• large mixing bowl
• cooling rack

1. 1

   Preheat the oven to 350°F. Coat a baking sheet with cooking spray or line with parchment .
2. 2

   In a large mixing bowl or the bowl of an electric mixer, beat the light or dark brown sugar and margarine with a wooden spoon or on medium speed until smooth. Beat in the egg whites and vanilla , then the chickpeas and semisweet chocolate chips (and walnuts (optional) and raisins (optional) , if using). Add the all-purpose flour , old-fashioned rolled oats , baking soda , and kosher salt , and mix on low speed until a thick dough forms.

   light or dark brown sugar: 1 c, margarine: 3/4 c, egg whites: 2 large, vanilla: 2 tsp, chickpeas: 1 15-oz can, semisweet chocolate chips: 12 oz, walnuts (optional): 3/4 c, raisins (optional): 3/4 c, all-purpose flour: 2 c, old-fashioned rolled oats: 1/2 c, baking soda: 1 tsp, kosher salt: 1/4 tsp
3. 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 to ⏱️ 13 minutes ; do not overbake. Transfer to a cooling rack to cool.
4. 4

   Store in an airtight container for up to 3 days.