. It sounds weird... and I guess it is... but I have it on the word of 2, 3, and 6 year olds that these are deelish. They sort of look like they have macadamia nuts in them, but without the expected crunch. So my advice is, warn adults, but don't say a word to kids. They won't know the difference anyway. (By the way, she has a second book out now!! Double Delicious!: Good, Simple Food for Busy, Complicated Lives
)Since I was making them for company instead of the cookie jar, I made them a little big, using very full tablespoons, and the baking time ended up being closer to 20 minutes. Start checking at 11 minutes depending on the size you make them. They don't really spread very much, just a bit, and it's a little hard to tell when they're done. You want the top to be set and not shiny, and the edges to be just starting to brown.
(with chickpeas)
1 cup firmly packed brown sugar
3/4 cup soft margarine
2 large egg whites
2 tsp vanilla
1 15-oz can chickpeas, drained and rinsed
2 cups semisweet chocolate chips (I used milk chocolate)
3/4 cup chopped walnuts (optional)
3/4 cup raisins (optional)
2 cups all-purpose flour (I used half whole wheat flour)
1/2 cup old-fashioned oats (I used quick oats)
1 tsp baking soda
1/4 tsp salt
Preheat the oven to 350 degrees. Coat a baking sheet with cooking spray (I used parchment paper).
In a large bowl, beat the sugar and margarine until smooth. Beat in the egg whites and vanilla, then the chickpeas and chocolate chips. Add the flour, oats, baking soda and salt, and mix until a thick dough forms.
Drop the dough by tablespoonful onto the baking sheet, spacing about two inches apart. Flatten slightly. Bake until golden brown and just set, 11-13 minutes. Do not overbake. Transfer to a rack to cool.
Store in an airtight container for up to three days.
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