Chocolate Chip Cookies (With Chickpeas)

• 1 cup light brown sugar
• 34 cup trans-fat free margarine
• 2 teaspoons pure vanilla extract
• 1 (15 ounce) can chickpeas, drained and rinsed
• 2 cups semi-sweet chocolate chips
• 2 cups all-purpose flour
• 12 cup old fashioned oats
• 1 teaspoon baking soda
• 14 teaspoon salt

1. Preheat oven to 350F Coat a baking sheet with cooking spray.
2. In a large mixing bowl or the bowl of an electric mixer, beat the sugar and margarine with a wooden spoon or on medium speed until smooth.
3. Beat in the egg whites and vanilla, then the chickpeas and the chocolate chips.
4. Add the flour, oats, baking soda and salt, and mix on low speed until a thick dough forms.
5. Drop the dough by the tablespoonful onto the baking sheet, spacing the cookies about 2 inches apart.
6. Press gently with a fork to flatten.
7. Bake until the cookies are golden brown and just set, 11 to 13 minutes; do not overbake.
8. Transfer to a rack to cool.
9. Store in an airtight container for up to 3 days.

light brown sugar, transfat free margarine, vanilla, chickpeas, semisweet chocolate chips, flour, oats, baking soda, salt

Taken from www.food.com/recipe/chocolate-chip-cookies-with-chickpeas-323168 (may not work)