Chocolate Chip Cookies (with chickpeas)

Makes 48 cookies
Adapted from Deceptively Delicious; modifications made
Prep Time: 20 minutes, total time: 31-33 minutes

Ingredients:

• Nonstick cooking spray
• 1 cup firmly packed light or dark brown sugar
• 3 ½ Tbsp Truvia
• 1 ½ cup trans-fat-free soft tub margarine spread
• 4 large egg whites
• 1 Tbsp pure vanilla extract
• 2 (15 ounce) can chickpeas, drained and rinsed
• 4 cups (24 ounces) semisweet chocolate chips
• 2 cups whole-wheat pastry flour
• 2 cups all-purpose flour
• 1 cup old-fashioned oats
• 2 tsp baking soda
• ½ tsp salt

Directions:

• Preheat the oven to 350 degree 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 whites 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 and just set, 11 to 13 minutes; do not over bake.
• Transfer to a rack to cool.
• Store in an airtight container for up to 3 days.

Nutrition Facts per cookie:

• 147 cal
• 6.5 g fat
• 3 g sat fat