fluffy cookie recipe
This cookie recipe puts a twist on the classic Toll House Chocolate Chip cookie. Now, I know what you're thinking – chickpeas? But trust me, you won't even taste them, and they're the secret ingredient that makes these cookies incredibly fluffy!
Prep Time: 20 minutes | Chill Time: 1 hour | Cook Time: 9-11 minutes | Total Time: 1 hr 10 min
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup of butter
1/2 cup of drained, rinsed, and pureed chick peas
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups of your favorite chocolate chips
GF/ DF Alternatives:
Gluten free cup 4 cup flour
Dairy free butter
Instructions
In a stand mixer, combine butter, sugars, vanilla, and pureed chickpeas. Mix until creamy and then add eggs one at a time until fully incorporated.
Gradually beat in flour, scraping down the sides as needed.
Stir in chocolate chips.
Place dough in the fridge for 1 hour.
Preheat oven to 375. Grease baking sheets.
Place 1 tablespoon rounds of cookie dough on baking sheets.
Bake for 9-11 minutes. Cool on baking sheet for 2 minutes before transferring to a cooling rack.
*Optional add in- Coat 1/2 cup of blueberries with 1 tbsp of flour. Fold into cake batter before spreading into prepared cake pans. Do not overmix.