I don't know if your kids will fall for these treats or not, but we made them tonight and we sure like them. Levi said they were "perfect." :) Truth be told, there were a couple of chunks of walnuts left on his plate. If I want want my kids to eat nuts (and I do) I just blend them up into powder in my mini-chopper. I have so gotten my money out of that thing. It's a Cuisinart and I purchased it several years ago at Costco for $25. This recipe was inspired by Jessica Seinfeld's Deceptively Delicious. She writes:
These cookies are so easy and fast to make , but watch out for flying chick peas! If using a standard mixer, partially cover the bowl with a dish towel to keep the chick peas from flying out. (Of course my kids think this is hysterical when this happens.)
I just wanted to warn those of you who have been blessed with standing mixers :)
Prep time 20 minutes
Total 31-33 minutes
Makes 2 dozen cookies
Ingredients
1 cup firmly packed brown sugar
3/4 cup trans-fat-free soft tup margarine spread (like earth balance or smart balance or butter, if you want)
2 eggs
2 teaspoons pure vanilla extract
1 (15 ounce can chick peas (garbanzo beans), drained and rinsed
1 cup semisweet chocolate chips
1/2 to 1 cup of raisins (or dried tart cherries)
3/4 cup chopped walnuts (optional)
2 cups all-purpose flour (if you want to substitute whole wheat, i would recommend whole wheat pastry flour.)
1/2 cup old-fashioned oats
1 teaspoon baking soda
1/4 teaspoon salt
1) Preheat the oven to 350 F. Grease cookie sheets.
2) In a large mixing bowl or the bowl of an electric mixer, beat the sugar and margarine with a wooden spoon or on medium until smooth. Beat in the egg whites and vanilla, then the chick peas, chocolate chips, raisins, and walnuts. Add the dry mixture (flour, oats, baking soda, and salt) and mix by hand on on low speed until a thick dough forms.
3) Drop the dough by the tablespoonful onto the baking sheet, spacing the cookies about 2 inches apart. Press gently with a fork to flatten. Bake until the cookies are golden brown and just set, 11-13 minutes; do not overbake. Transfer to a rack to cool.
4) Store in an airtight container for up to three days (or freeze for later.)
the chick peas are very intriguing.
ReplyDeletehow did you ever think of that?
if i try this, i will never tell my
kids the secret ingredient.
Hmmm...trying to be more open minded with healthy food. But, this one I might have to try first before venturing into making. You should bring them to small-group sometime, and not tell us about the chickpeas first. :-)
ReplyDeleteThat's a good idea!
ReplyDelete