{"id":6351,"date":"2014-07-18T07:02:38","date_gmt":"2014-07-18T13:02:38","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=6351"},"modified":"2014-07-18T07:02:38","modified_gmt":"2014-07-18T13:02:38","slug":"chocolate-chip-chickpea-cookies-with-raisins-and-pecans","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2014\/07\/18\/chocolate-chip-chickpea-cookies-with-raisins-and-pecans\/","title":{"rendered":"Chocolate Chip Chickpea Cookies with Raisins and Pecans"},"content":{"rendered":"

A dear friend gave me her copy of “Deceptively Delicious<\/a>” , the cookbook by Jessica Seinfeld, when I complained about my kids not eating certain foods. \u00a0Vegetables being our main problem. \u00a0While perusing the cookbook I came across some really yummy looking recipes. \u00a0The great thing is that almost every one sneaks veggies into foods that kids love (macaroni and cheese, spaghetti and meatballs, chicken nugget, etc .) \u00a0I came across a chocolate chip cookie recipe that has an entire can<\/em> of chickpeas in it. \u00a0Well, we all know what I had to do that very day.<\/p>\n

\"Chocolate<\/a><\/p>\n

I changed a few things about the recipe, using butter instead of tub margarine, one egg and one egg white instead of two egg whites, and white whole wheat flour instead of all purpose. \u00a0I also mashed up the chickpeas instead of adding them whole, just to avoid biting into a big ol’ chickpea, which didn’t sound super appealing.<\/p>\n

The results were not bad! \u00a0You can’t taste the chickpeas. \u00a0Ben actually took one off of the cooling rack when he got home, ate it and declared it good before I told him they were semi-healthy. \u00a0I didn’t even tell him about the chickpeas. \u00a0He’s finding out now via the blog…<\/p>\n

\"Chocolate<\/p>\n

The cookies are cakey and bake up in mounds with very little spreading. \u00a0I left some in mounds and flattened others. \u00a0You can flatten them with your hand, the bottom of a glass or the back of a fork. \u00a0Eaten the same day they’re baked they are really tasty. \u00a0After storing them in a container for a day they stick together a bit and are very soft. \u00a0BUT still quite delicious.<\/p>\n

\"Chocolate<\/a><\/p>\n

I used milk chocolate chips, but I think semi sweet or dark would be better. \u00a0The raisins are optional, but I really liked them in these cookies. \u00a0I used pecans, because that’s what I had. \u00a0But, and I know this is out of character, I think walnuts would be better. \u00a0I don’t think the white whole wheat flour made much of a difference in these since they’re already very hearty in texture, I used it because I had some and it made me feel like I was making these even healthier! \u00a0Healthier cookies means I can eat more of them! \u00a0And I feel better about giving them to the kids. \u00a0Both of the big kids, almost 4 and almost 2, really liked these. \u00a0So while I won’t be making these cookies every time I want chocolate chip cookies, I will be making these again.<\/p>\n

\"Chocolate<\/a><\/p>\n

Chocolate Chip Chickpea Cookies<\/h3>\n

From Deceptively Delicious<\/a><\/p>\n

Makes 2 dozen<\/p>\n

Ingredients<\/em><\/p>\n