½ cup packed brown sugar
¼ cup soft tub light margarine or butter (I used Brummel and Brown yogurt spread)
1 tablespoon egg whites (can omit if not baking)
1 teaspoon vanilla
⅔ cup chickpeas, drained and rinsed
¼ cup peanut butter
⅔ cup flour (whole wheat or regular)
¼ cup rolled oats
½ teaspoon baking soda
⅛ teaspoon salt
½ cup dark, milk, or semisweet chocolate chips
In a large bowl, beat the brown sugar and margarine together. Add the chickpeas, egg whites and vanilla. Beat until smooth (see notes). Stir in peanut butter.
Add flour, oats, baking soda, and salt to the bowl and mix again until a soft dough forms.
Eat, refrigerate, or freeze the dough. If you want cookies, bake at 350 for 7-10 minutes, until just slightly set. Do not overbake. Makes 12-15 cookies/cookie dough balls.