Last week I needed some chocolate chip cookies. So with Caroline by my side we whipped up a batch of my favorites. These cookies are so darn good you’ll never suspect the secret ingredient. She sure didn’t suspect a thing. Care to guess? It’s garbanzo beans aka chickpeas!
Now why would I go and do such a thing? It’s easy. My kids love these cookies. I love these cookies. And hey, we’re getting fiber, vitamins, protein, folate, iron and manganese [source], all while eating a delicious treat! The bean taste is pretty hidden because, you know, chocolate chips and butter – and it hasn’t stopped my kiddos (or myself…) from eating them by the handful. Whether you having stress eating moment or not, I highly recommend these cookies. Glass of almond milk optional but encouraged.
Secret Ingredient Chocolate Chip Cookies
I don’t have an Kitchenaid mixer, so instead use my old-school electric mixer. It mixes the chickpeas but does not grind them up – they stay pretty much whole and intact. At first I was worried about what this would do to the cookie texture, but it’s fine. It’s actually more than fine: you get a nicer, crunchier bite while you’re at it.
Chances are the cookies will be gone in a day. But if you have leftovers, you can store them in a sealed container. The one time I did this though, the cookies got a little gooey. I prefer to store them with the lid off – that way they stay crunchy – but it’s a matter of taste.
Secret Ingredient Chocolate Chip Cookies
- 1 cup firmly packed light or dark brown sugar
- 3/4 butter
- 2 large egg whites
- 2 teaspoons vanilla extract
- 1 15 oz can garbanzo beans drained and rinsed
- 2 cups semisweet chocolate chips
- 2 cups all purpose flour
- 1/2 cup old fashioned oats
- 1 teaspoon baking soda
- Preheat the oven to 350 degrees.
- In a large mixing bowl beat the sugar and butter with until smooth. Beat in the egg whites and vanilla, then add the chickpeas and chocolate chips.
- Add the flour, oats, and baking soda and mix until dough forms.
- Drop cookies onto baking sheet. Bake until cookies are golden brown and just set, 11-13 minutes. Do not overbake! Transfer to cooling rack.
A Touch of Lovely says
You had me at chickpeas!
These are most definitely going on my must-try list– as soon as it cools down enough to turn on my oven!
That’s for sure – it is definitely too hot to do much baking, I can’t wait for fall!
Nothing like fresh homemade cookies and a glass of cold milk!! Looks delish!
Sometimes nothing hits the spot like a chocolate chip cookie & milk! Plus I can feel all June Cleaver-like 🙂
Well, well, well! I would never have thought about that! I’ve never had chick peas before, but the way you talk about these cookies, I might just have to give it a try…
But crunchy cookies? I like ’em soft and chewy, please and thank you! 😉 haha
Crunchy is probably not the right word … more like chewy. When I stored them they turned too soft, almost like they were unbaked. Not sure if it was the beans or what but I decided that just meant we needed to eat them faster!
I’m definitely going to have to try these! I have the pickiest eater and I’m always trying to sneak stuff in! Seeing as he’s a cookie monster I bet he’ll love these!
I’m telling you, it’s a great way to sneak something healthy into something delicious!
garbanzo beans in cookies?? are you trying to make me eat healthy?? hehe
Well, the beans are offset by the 2 cups of chocolate chips so I doubt they are too healthy – maybe just less guilty 🙂
Is that 3/4 cup butter or 3/4 stick? I can’t wait to try!
It’s 3/4 of a cup. Have fun baking!
Kiersten @ Oh My Veggies says
I’ve heard of black bean brownies, but not garbanzo bean cookies. I can’t believe you just keep the chickpeas whole–I’m curious to try these!
I’m curious how they would blend in a Kitchen Aid (which I’m assuming you have!) so if you try them let me know!
Anne @ Domesblissity says
Oh yum Stephanie! I’ve actually heard of garbanzo beans in baking before but never tried it. I think I will now. They look delicious!
Let me know if you try it! I think they’re awesome but would love your professional chef take on it 🙂
Maureen Powell says
Try them frozen! We bake them and then throw them in the freezer. Everyone forgets about them and they last a bit longer 🙂
Wow who would have thought? I am trying this and never telling a soul;)