This chocolate chip and chickpea cookie recipe was adapted from the cookbook Deceptively Delicious.
1 cup soft brown sugar
1 small can of chickpeas (drained and rinsed)
2 packets chocolate chips
2 cups flour
1/2 cup oats
1 Tsp Baking Soda
1/4 Tsp salt
2 Tsp Vanilla Extract
A few Tbsp milk
Beat the butter and sugar together until light and fluffy. Add the egg and vanilla followed by the chickpeas and chocolate chips. Then stir in the rest of the dry ingredients. The mix will be very dry. Add a little milk until it forms a dry dough.
Roll and flatten slightly into cookie shapes and place on a baking sheet in the oven at 200 degrees for 12-15 minutes or until brown. Leave to set on the tray for a couple of minutes before transferring to a wire rack to cool.
I SERIOUSLY could not tell that the chickpeas were in there. Bean however spotted them a mile away so I would recommend mashing them slightly for fussy eaters. Also they were best eaten within a day or two – any longer and the chickpeas got harder and more noticeable. Overall a great way of sneaking in a bit of extra protein for those suffering with SED like Bean or fussy eaters and vegetarians in general.