Adjust 2 oven racks to upper and lower positions; preheat oven to 350° and line 3 rimmed baking pans with parchment paper. In medium bowl, stir flours, baking soda and salt.
In food processor, purée chickpeas and cashews until chunky paste is formed, scraping down bowl occasionally with rubber spatula.
In large bowl, with mixer on high speed, beat sugar and butter 3 minutes or until creamy, scraping down bowl occasionally. Add egg, vanilla extract and chickpea-cashew mixture; beat 2 minutes or until smooth. Reduce speed to low; gradually beat in flour mixture until just combined. Fold in chocolate chips. Using 2 small spoons, drop dough by heaping tablespoons, 1 inch apart, onto prepared pans.
In 2 batches, bake cookies 12 minutes or until bottoms are golden brown, rotating pans between upper and lower racks halfway through baking for first batch; transfer to wire rack to cool completely. Makes about 36 cookies.
Ingredients
Directions
Adjust 2 oven racks to upper and lower positions; preheat oven to 350° and line 3 rimmed baking pans with parchment paper. In medium bowl, stir flours, baking soda and salt.
In food processor, purée chickpeas and cashews until chunky paste is formed, scraping down bowl occasionally with rubber spatula.
In large bowl, with mixer on high speed, beat sugar and butter 3 minutes or until creamy, scraping down bowl occasionally. Add egg, vanilla extract and chickpea-cashew mixture; beat 2 minutes or until smooth. Reduce speed to low; gradually beat in flour mixture until just combined. Fold in chocolate chips. Using 2 small spoons, drop dough by heaping tablespoons, 1 inch apart, onto prepared pans.
In 2 batches, bake cookies 12 minutes or until bottoms are golden brown, rotating pans between upper and lower racks halfway through baking for first batch; transfer to wire rack to cool completely. Makes about 36 cookies.