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
Ingredients
- 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
Instructions
- 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.
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!
Jo-Anna
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!
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!
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!
Anne xx
Let me know if you try it! I think they’re awesome but would love your professional chef take on it 🙂
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;)