Beware of flying chickpeas - put a tea towel over bowl when mixing.
Pre-heat oven to 350 degrees. Line baking sheet with parchment paper.
In a large mixing bowl beat the sugar and butter on medium 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 teaspoonful onto the baking sheet, spacing about 2 inchs apart. Press gently with a fork to flatten. Bake until cookies are golden brown and just set - 11 to 13 minutes (I start with 9). DO NOT OVERBAKE. Transfer to a rack to cool.
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