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