Yields36 ServingsPrep Time10 minsCook Time24 minsTotal Time34 mins
1cupall-purpose flour
½cupwhite whole wheat flour
1tspbaking soda
¼tspkosher salt
15ozchickpeas, drained and rinsed
8ozhoney roasted cashews
½cupunsalted butter (1 stick), softened
1large egg
1tspvanilla extract
1cupsemi-sweet chocolate baking chips
1
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.
2
In food processor, purée chickpeas and cashews until chunky paste is formed, scraping down bowl occasionally with rubber spatula.
3
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.
4
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
1cupall-purpose flour
½cupwhite whole wheat flour
1tspbaking soda
¼tspkosher salt
15ozchickpeas, drained and rinsed
8ozhoney roasted cashews
½cupunsalted butter (1 stick), softened
1large egg
1tspvanilla extract
1cupsemi-sweet chocolate baking chips
Directions
1
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.
2
In food processor, purée chickpeas and cashews until chunky paste is formed, scraping down bowl occasionally with rubber spatula.
3
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.
4
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.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
