Healthy Chocolate Chip Peanut Butter Cookie Dough

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. Stir in the chocolate chips.

Eat, refrigerate, or freeze the dough. If you want cookies, bake at 350ºF for 7-10 minutes, until just slightly set. Do not overbake. Makes 12-15 cookies or cookie dough balls.

Notes:
My mixer wasn’t quite strong enough to do the trick (plus there were chickpeas flying everywhere) so I switched over to the food processor to get the chickpeas blended. Then I transferred the mixture back to the mixing bowl.
The cookies won’t flatten out much during baking, so if you want a flatter cookie, you should press the tops down before baking.