Chocolate Chip-Walnut Cookies
Canned chickpeas (garbanzo beans)
1 cup(s), rinsed and drained
Apple cider vinegar
4 Tbsp, softened
Packed brown sugar
1 large egg(s)
Uncooked rolled oats
Semisweet chocolate chips
½ cup(s), toasted
- Preheat oven to 350°F. Line a large sheet pan with parchment paper.
- In a mini food processor, process chickpeas until almost smooth, about 30 seconds. Add water, vanilla, and vinegar; process until smooth and creamy, about 1 minute. Spoon chickpea mixture into a large bowl. Add butter and beat with a mixer at medium speed until fluffy and smooth, about 1 minute. Add sugars and beat at medium speed until well blended, about 1 minute. Beat in egg.
- In a medium bowl, whisk together flour, oats, baking soda, salt, and cinnamon. Add flour mixture to sugar mixture. Beat at low speed until almost fully combined but some streaks of flour remain. Add chocolate chips and walnuts and beat on low speed just until combined. Scoop slightly rounded tablespoons of dough onto prepared pan, spacing 1 inch apart, to form 12 cookies. Slightly flatten dough.
- Bake at 350°F until lightly browned around edges, 15 to 17 minutes. Repeat with remaining dough.
- Serving size: 1 cookie