Chocolate Chip Cookies

Nonstick cooking spray
1 cup firmly packed light or dark brown sugar
3/4 c trans-fat-free soft tub margarine spread
2 large egg whites
2 tsp of pure vanilla extract (see our homemade vanilla extract recipe to DIY)
1 15 ounce can chickpeas, drained and rinsed
2 c (12 ounces) semisweet chocolate chips
2 c whole wheat flour
1/2 c old-fashioned oats
1 tsp baking soda
1/4 tsp salt

Preheat oven to 350*F. Coat a baking sheet with cooking spray.
In a large mixing bowl or the bowl of an electric mixer, beat the sugar and margarine with a wooden spoon or on medium speed until smooth. Beat in the egg white and vanilla, then the chickpeas and chocolate chips. Add the flour, oats, baking soda and salt, and mix on low speed until a thick dough forms.
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, 11-13 minutes, do not overbake. Transfer to a rack to cool.

Enjoy! Your kids will never know they are eating chickpeas and neither will you!
**This makes over 2 dozen cookies. I only bake what we will eat for that night and then put the dough in an airtight container in the fridge for the rest of the week! Hot-from-the-oven cookies every night of the week!

*Courtesy of: Jessica Seinfeld’s Deceptively Delicious