chocolate chip cookie! Substitute butter for SmartBalance (trans fat free) spread, reduce the sugar by half, and add a whole can of chickpeas (also known as garbonza beans), use healthy dark chocolate chips, and you have a delicious and moist cookie - guilt free! Now, I don't want to get in trouble for "sharing" this recipe, so I won't name the new cookbook it comes from - email me if you want the name. I call these cookies "The Smart Chocolate Chip Cookie". Enjoy and let me know if you like them! And don't be afraid to make them, I promise they really are good!
The Smart Chocolate Chip Cookie
1 c. brown sugar; 3/4 c trans-fat free spread (like SmartBalance); 2 large egg whites; 2 tsp vanilla; 1 15oz can of chickpeas, drained, rinsed & mashed a little w/a fork (I use a can that's 15.5oz & it's fine); 1-2 c. dark chocolate chips - depending on how much you like (Ghiradellis 60% cocoa); 3/4 c chopped walnuts; 2 c flour (try 1/2 whole wheat pastry flour); 1/2 c old fashioned oats; 1 tsp baking soda and 1/4 tsp salt.
Okay, beat the sugar and margarine at med speed until smooth. Next, beat in egg whites and vanilla. Then mix in chickpeas. It will look a little "oily" from the beans - don't be scared! Then, mix the rest of the ingredients in a seperate bowl first, then add to wet mixture until a thick dough forms. Spoon the dough onto a sprayed cookie sheet and bake at 350 for 11-13 minutes. Don't overbake, and remember they will continue to cook a bit after you remove them from the oven so really watch them close. Enjoy!