Chocolate Chickpea Cookies

Chocolate Chickpea Cookies | Very Culinary

by Amy Flanigan on March 20, 2012 · 11 comments

Once upon a time I subscribed to the idea of hiding veggies in food (i.e., cauliflower in mashed potatoes, broccoli in mac and cheese, carrots in carrot cake…okay, that last one doesn’t count, right?) – in order to get my kids to eat them.

And so I bought this book. I think I used it twice. But I can’t complain because I did get this recipe out of there, and it’s remained one of my favorite cookies five years later.

I always have trouble describing them – they aren’t gooey like a Nestle Tollhouse, and they aren’t crunchy like biscotti. They aren’t thin, but they’re also not thick. They’re not overly sweet, but they are sweet enough. They’re just good. I even like them stale. Is that gross? Or perhaps a testament to their place in cookie history.

Also? These cookies are totally the underdog – chickpeas in a cookie? What?! And sort of ugly, all bumpy and misshapen – so they get ignored. You know. They’re not…a sexy cookie. Makes me want to bake them even more!

Like these cookies, Pediatric cancer isn’t a sexy disease, and therefore doesn’t get the attention it deserves either.

After Gretchen Witt found out her 2-year old son Liam was diagnosed with Pediatric cancer, she set out to change that. In the fall of 2008, together with her husband Larry, Gretchen launched a national non-profit –Cookies for Kids’ Cancer – dedicated to raising money for new treatments for all types of pediatric cancer through the concept of local bake sales.

Though Liam tragically lost his battle with cancer, Cookies for Kids’ Cancer remains focused on funding new therapies for pediatric cancer, bringing hope to other families. Last year, supporters rallied in May to celebrate what would have been Liam’s 7th birthday and broke records for numbers of bake sales in one month and amount raised. This year, with your help, Cookies for Kids’ Cancer will break that record, too.

And for those of you who do still hide veggies inside chocolate, thinking you’re sly, I totally get it. Just add these chocolate chickpea cookies to your list. Make them at home for your kids (small and big) or include them in a bake sale. Nobody will notice or care, trust me. They’ll just ask for another one.

Bring attention to an underdog cookie and an underdog disease. Everyone roots for an underdog, right!?

Be a good cookie!

THE GIVEAWAY
Register to host a Cookies for Kids’ Cancer event this May. It’s simple to register and fun to host an event, knowing the money you raise will go directly toward new, improved therapies for pediatric cancer.
• All May events registered by March 31st will receive a special “Mini Bake Sale Kit” with a sampler of bags, stickers and brochures.
• HURRY, HURRY! Every May registration received by March 31st will be entered to win a Breville 5 Qt Stand Mixer – the perfect tool to kickoff your bake sale.

BONUS
If you register by March 31st, Very Culinary will enter you in a drawing to win a copy of the Cookies for Kids Cancer: Best Bake Sale Cookbook, an OXO Good Grips Good Cookie Spatula, and an OXO Good Grips Cookie Scoop

THIS GIVEAWAY IS NOW CLOSED

Chocolate Chickpea Cookies
Makes approximately 48 cookies
Prep time: 20 minutes
Cook time: 12 minutes

Ingredients
• 1 cup firmly packed brown sugar
• 3/4 cup soft margarine
• 2 large egg whites
• 2 teaspoons pure vanilla extract
• 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
• 2 cups (12 ounces) semisweet chocolate chips
• 2 cups flour
• 1/2 cup old-fashioned oats
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Directions
Preheat oven to 350 degrees. Coat baking sheets with cooking spray.

In a large mixing bowl, beat the sugar and margarine on medium speed until smooth. Beat in the egg whites and vanilla, then the chickpeas and chocolate chips. Add the flour, oats, baking soda, and salt. Mix on low speed until a thick dough forms.

Drop the dough by tablespoons onto the baking sheets, spacing the cookies about 2 inches apart. Press gently with a fork to flatten.

Bake until the cookies are golden brown and just set, about 12 minutes. Transfer to a rack to cool. Store in an airtight container for up to 3 days (and then if there are any left, I place them in the refrigerator. I even like them cold!)

Note: sometimes I take half of the chickpeas and mash them before adding them (and the whole ones) to the batter.

(adapted from Deceptively Delicious)

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Leave a Comment

{ 11 comments… read them below or add one }

Lori S March 26, 2012 at 1:39 pm

Thank you for this recipe, which looks delicious. No kids in our house so we don’t have to worry about hiding vegetables in the food. We’re big lovers or chick peas, especially since my mate is from North Africa and grew up in the Middle East.

More importantly thank you for sharing the information about Cookies For Kid’s Cancer. I had never heard of the organization or their events, until now. I have registered a bake sale and will be sharing it with my friends and family across the country. :)

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Lora March 24, 2012 at 7:48 am

I had a hard time mushing the chickpeas even when using an electric beather AND a potato masher. Knowing my kids would be suspicious of any bean bumps, I used butterscotch chips in place of chocolate chips. They are the same color and any bumps are assumed to be yummy sweetness. Worked like a charm! Finally they are eating a little oatmeal and beans at the same time! Now the proportion of healthy stuff to margerine and sugar makes the healthiness debateable, but sneaking these tastes past their tastebuds is a good first step. Thanks Amy!

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Amy March 24, 2012 at 7:55 am

Hey Lora!! Hey, I never said they were healthy! Just a good way to get some protein and fiber into the kids. And me. Ha. As for the mashing…I put half of them in a ziploc bag and smash them with a meat tenderizer – try that next time! Yummy though, right? Nobody ever believes me :(

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the wicked noodle March 21, 2012 at 4:58 am

I’m SO trying these! And I’m off to check out the info on the bake sale. I know this is a cause that’s close to your heart and I’ll help in any way that I can. xoxo

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Joanne March 20, 2012 at 4:50 pm

I have that cookbook also! To sneak vegetables into my father and brother. I’m not kidding.

But I haven’t tried these cookies yet…who knew there was such a gem lurking among those covers…I need to try.

What an awesome cause! I’m definitely going to register.

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Maureen Wallace March 20, 2012 at 10:56 am

Thank you for raising awareness of this horrid disease!!

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Nancie Nelson March 20, 2012 at 9:01 am

What a wonderful organization, and great idea’s to help the children in need.

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Debbi Does Dinner Healthy March 20, 2012 at 8:34 am

I’ve been meaning to make these for a long time! I love chickpeas so I think they sound awesome. I’m going to try these with gluten free flour and see how they turn out, thanks!

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Jen March 20, 2012 at 8:11 am

Hmmm…I’m skeptical, but I’m always willing to try a new cookie. I think you should save one for me to taste test. :o)

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lauren @ wholewheatorbust March 20, 2012 at 8:03 am

Ohh these sound good! I trust your taste enough to know that they must not taste like healthy beany cookies ;) Will try soon!

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Jenna March 20, 2012 at 7:08 am

Wild! Chickpeas in chocolate chip cookies–I never even imagined I’d see the day. The oddity of it all DOES make me want to make them all the more!

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