Chocolate Chip Cookies by Deceptively Delicious

chocolate-chip-cookie

I actually bought the recipe book “Deceptively Delicious” when our family decided to eat healthier.  My husband and I likes the taste of the cookies and my children then 8,3 and 2 years old loved them.  So, I am giving them a “very good” rating for taste and outcome, family tested by our children.  A rating of “not so easy” for the easy of making the recipe but really it it’s easy…it’s probably coming from either a box or pre-made section of the refrigerated foods.  (Which I still love when I’m in a hurry and need a quick cookie fix.)

Try this recipe…you might like them too.

Chocolate Chip Cookies with Chickpeas from Deceptively Delicious

1 cup firmly packed light or dark 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)  semi sweet chocolate chips
3/4 cup chopped walnuts (optional)
3/4 cup raisins (optional)
2 cups all-purpose flour
1/2 cup old-fashioned oats
1 teaspoon baking soda
1/4 teaspoon salt

Directions:

  1. Pre-heat oven to 350 degrees. Prepare baking sheets with non-stick cooking spray or parchment paper.
  2. In a stand mixer, beat sugar and butter until smooth.
  3. Beat in egg whites (or 1 egg), vanilla and chickpeas. Mix to your liking for the chickpeas consistency.
  4. In a separate bowl, mix together: flour, oats, baking soda and salt.
  5. Add the dry ingredients to the butter mixture and mix on low-speed until a thick dough forms.
  6. Add the chocolate chips, and other optional ingredients.
  7. Drop the dough by rounded tablespoons on to baking sheets leaving some space between each cookie.
  8. Using a fork, or the palm of your hand, gently flatten the tops of each dough ball.
  9. Bake for 11-13 minutes, or until golden brown.
  10. Transfer to wire rack and cool.

Step by Step

While the oven is pre-heating, beat the sugar and margarine (or butter) until it is creamy. Add egg whites (or 1 egg) and vanilla.  This is where you can choose how smooth or chunky you want the chickpeas.

While the chickpeas and butter mix together, in a separate bowl combine together:

  • 2 c All-purpose flour
  • 1/2 c Old-fashioned oats
  • 1 tsp Baking soda
  • 1/4 tsp Salt

Add the dry ingredients to the butter mixture and mix on low-speed until a thick dough forms. Add the chocolate chips, and other optional ingredients like nuts.

Drop dough by rounded tablespoons on to baking sheets leaving some space between each cookie. Use a fork or the palm of your hand to gently flatten the tops of each dough ball.

Bake for 11-13 minutes, or until golden brown. Watch them carefully you Don’t Want to Over bake them! Transfer to wire rack and cool. Enjoy!

I’ll also be posting soon another review of one other recipe from this book that my family totally love to eat for lunch.

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