Okay, I know that there is some talk about if you should/shouldn't mix and hide vegetables (in this case chickpeas) in your children's food. Some say that when you mix the veggies in they don't know they are eating them so they will never willfully eat them on there own. I get that point and I understand it...I am just saying that my boys will not voluntary eat a vegetable to save there life. Every night (almost every night) for dinner there will be a side veggie and Dave and I have to tell them both repeatedly to take 2 bites..."just 2 bites!" On occasion they will eat the sweet potato fry on their own...but honestly its pulling teeth every night! I wish I had that child that just loved vegetables, like my cousin, her children choose to eat the veggie first. I asked her her secret and she just laughed and said "they always have!"
So with all that said...I do, at times, puree and mix vegetables in with my kids food! A.) because I know they are getting their dose of veggies and B.) because it really tastes yummy!!! We all love it! I get a lot of my recipes from the cook book Deceptively Delicious by Jessica Seinfeld. Her macaroni and cheese with butternut squash and butter noodles with yellow squash are a huge hit around here! I also really like her baking! I LOVE to bake and if I can get away with the boys eating a cookie a slightly bit healthier, I am going to do it! With her baking she uses a lot of egg whites as well as brown sugar instead of white sugar. And there always is a vegetable...sounds gross I know, but some of these recipes are really good...and my boys love them! Now... just so we are all on the same page, I do LOVE a good chocolate chip cookie recipe like this one, but at times I do use the healthier one! Depends on the mood I guess :)
Here is the recipe....
nonstick cooking spray
1 cup firmly packed light or dark brown sugar
3/4 cup trans-fat-free tub margarine spread (***I always use butter instead)
2 Large egg whites
2 teaspoons pure vanilla extract
1 (15 ounce) can chickpeas, drained and rinsed
2 cups (12 ounces) semisweet chocolate chips (I put in some butterscotch morsels as well!)
3/4 cups walnuts (optional)
3/4 cups raisins (optional) ***I use
2 cups all-purpose flour
1/2 cup old-fashioned oats
1 teaspoon baking soda
1/4 teaspoon salt
1. Preheat oven to 350 degree F. Coat a baking sheet with cooking spray.
2. In a large mixing bowl beat the sugar and butter until smooth. Beat in egg whites and vanilla, then add the chickpeas and chocolate chips. Add the flour, oats, baking soda, salt and mix on low speed until thick dough forms.
3. Drop the dough by tablespoons onto the baking sheet, about 2 inches apart. Press gently with fork to flatten. Bake until the cookies are golden brown and just set, 11-13 minutes, do not over-bake. Let cool.
Sorry about the picture...and the cookies are not very pretty...but they do taste good!
4. Store in an airtight container for up to 3 days.
Baker liked them for sure!
I really think you will like these! If you try them...let me know what you think!!!