Sneakily Healthy Cookies

Preheat oven to 350°F.

In a large bowl, cream margarine and sugar until smooth. Beat in egg whites, vanilla, and then chickpeas. If using a mixer, watch out for flying chickpeas!

If you want to hide the chickpeas a little more, feel free to take a potato masher to the batter or to throw the chickpeas in a food processor before adding them to the batter beforehand.

Stir in chocolate chips and raisins.

Sift together flour, rolled oats, baking soda, and salt. Add to batter and beat until it starts to act like cookie dough.

Prepare a baking sheet by spraying it with nonstick spray or line it with baking parchment. Drop dough by spoonfuls onto the baking sheet, about 2 inches apart. Press gently with fork to flatten.

Bake at 350°F until golden brown and just set, about 11 to 15 minutes. Remove to a rack to cool completely.

These moist cookies just keep getting chewier. Store in an airtight container up to 3 days.