Chocolate Chip Cookies (With Special Ingredient) - cooking recipe

Ingredients

nonstick cooking spray
3/4 cup of firmly packed light brown sugar
3/4 cup butter, at room temperature
2 large egg whites
2 teaspoons pure vanilla extract
1 (15 ounce) can chickpeas, drained and rinsed (also known as Garbanzo beans or Ghana)
2 cups semi-sweet chocolate chips
2 cups all-purpose flour
1/3 cup rolled oats
1 teaspoon baking soda
1/4 teaspoon salt

Preparation

Preheat oven to 350 degrees.
Coat a baking sheet with cooking spray.
In a food in a food processor, chop chickpeas for 20 seconds until coarsely ground, add oats and chop for another 20 seconds until everything is in a uniform size.
In a large mixing bowl or the bowl of an electric mixer beat the sugar and butter with a wooden spoon or on medium speed until smooth.
Beat in the egg whites and vanilla, then chickpeas and oat mixture.
Add the flour, baking soda, and salt, and mix on low speed until thick dough forms.
Fold in chocolate chips.
Scoop with a tablespoon and a half (1 inch) ice cream scoop onto a baking sheet, spacing the cookies about 1 inch apart.
Press gently with your fingers or a fork to flatten. These cookies do not spread out.
Bake until the cookies are golden brown and just set, 11 to 13 minutes, do not overbake.
Transfer to a wire rack to cool.
Store in an airtight container for up to 3 days.