Ingredients:

  • 1 (15-ounce) can chickpeas, drained and rinsed well (approx. 425g can)
  • 1/2 cup (1 stick) unsalted butter, softened (113g)
  • 3/4 cup packed light brown sugar (150g)
  • 1/4 cup granulated sugar (50g)
  • 1 large egg (about 50g)
  • 1 teaspoon vanilla extract (5ml)
  • 1/2 teaspoon baking soda (2.5ml)
  • 1/4 teaspoon salt (1.25ml)
  • 1 3/4 cups all-purpose flour (210g)
  • 1 cup chocolate chips (semisweet or dark) (170g)

Instructions:

  1. Drain and rinse the chickpeas thoroughly. Mash them well with a fork or potato masher until relatively smooth. Some texture is fine.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. Stir in the mashed chickpeas until evenly distributed.
  5. In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  7. Fold in the chocolate chips until evenly distributed throughout the dough.
  8. Drop by rounded tablespoons (or use a cookie scoop) onto prepared baking sheets, leaving some space between each cookie.
  9. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are golden brown and the centers are set.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.