1cupcanned chickpeasdrained and rinsed (loose skins removed)
2teaspoonspure vanilla extract
1 .5cupswhole wheat pastry flour
2tablespoonsground oat flakescould use more whole wheat flour instead
3/4cupsemi-sweet mini chocolate chips
Pre-heat oven to 350°F. Line two baking sheets with a silpat or parchment paper.
In the bowl of your stand mixer fitted with the paddle attachment, add the chickpeas and start your mixer to break up the chickpeas, process for about 4 minutes, scraping the bowl down a few times to get the chickpeas properly mashed. You could also do this part in a food processor.
Add the softened butter and beat with the chickpeas for about 2 minutes.
Add the brown sugar and beat on medium speed until smooth.
Beat in the egg and vanilla until well blended.
Add in the flour, ground oats, cornstarch, baking soda, cinnamon and salt, beat until just well blended, mix in the chocolate chips.
Using a number 50 scoop (or a regular tablespoon), scoop the cookie dough and place the balls of dough on the baking sheet, 2 inches apart.
Bake on the centre rack of your oven for 8-10 minutes, until cookies are just golden around the edges.
Let the cookies cool on the baking sheet for a few minutes before moving them to a rack to cool completely.
Store in an airtight container in the refrigerator, cookies can also be frozen.
If you don't own a stand mixer, a food processor could be used to mash the chickpeas.