Hearty Chocolate Chip Cookies

Yesterday in San Diego, we had "cold" weather.  There's no comparing our cold, with say, New York or North Dakota.  But for San Diego, it was cold enough for a scarf and leg warmers. 

Lots of things happened for the first time.  I seared and baked pork chops for the first time [pics to come].  I made homemade applesauce for the first time [pics to come].  I made a complete dinner consisting of the pork chops, applesauce, and roasted butternut squash [pics to come].  And then for dessert, I baked chocolate chip cookies adapting from the recipe found in the Deceptively Delicious cookbook by Jessica Seinfeld! 

Secret ingredient: a can of rinsed and drained chickpeas, also known as garbanzo beans.  Incredible.  These cookies were moist, chewy, nutty {without nuts!}, and filling!  I won't reveal how many I've actually eaten over the past 2 days.  Bake them.  You'll know why I've eaten so many.

mise en place - everything in order

tiny baker with the layered mix of flour, oats, baking powder, & salt

garbanzo beans make a nice addition...and snack

here comes the texture and bulk of the cookie

this is her 2nd time baking, and she's hooked

hubby and & broke in the fireplace while cookies were baking.  1st time ever in 3 years!!


 For a printable version of the recipe, click here.

Hearty Chocolate Chip Cookies with Garbanzo Beans

This recipe was inspired and adapted from the one published in Deceptively Delicious by Jessica Seinfeld.

-Prep: 20min
-Total: 31-33min

WW 4pts+ each. {with 32 servings. pts+ will be higher with only 24 servings}

Recipe makes 2 dozen {I ended up making 32 cookies}


  • Nonstick cooking spray {I didn't use this; could also use parchment paper or a Silpat}
  • 1 C firmly packed brown sugar
  • 3/4 C Bummel & Brown butter spread {or other spread. My personal fave is BestLife Buttery Spread, but I didn't have any.}
  • 2 large egg whites
  • 2 t vanilla bean paste {I use Nielsen Massey}
  • 1 16 oz can garbanzo beans, rinsed and drained
  • 2 C semi-sweet chocolate chips
  • 2 C white whole wheat flour {I like King Arthur Flour}
  • 1/2 C old-fashioned oats
  • 1 t baking soda
  • 1/4 t sea salt
  1. Preheat oven to 350 deg F. Coat a baking sheet with cooking spray. {I used my Goldtouch nonstick pans from Williams Sonoma without spray}
  2. Mix all dry ingredients together and set aside. {flour, oats, salt, baking powder}
  3. In a large mixing bowl or the bowl of an electric mixer, beat the sugar and Bummel & Brown until smooth.  Beat in the egg whites and vanilla bean paste, then the garbanzo bean and chocolate chips.   Add dry ingredients, and mix on low speed until a thick dough forms.
  4. Drop the dough by the tablespoonfuls onto the baking sheet, spacing about 2 in apart.  Press gently wit a fork to flatten.  Bake until the cookies are golden brown and just set, 11 to 13 min.  Do not overbake.  Transfer to a rack to cool.
  5. Store in an airtight container for up to 3 days.



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