You'll need either a mini chopper or food processor to puree the chickpeas. While the dough doesn't taste nearly as good as traditional chocolate chip cookies (and frankly that's a good thing in my books, there was very limited dough snacking), the finished product is light but rich enough for any cookie afficianado.
1. Using either a mini chopper (I love my Pampered Chef mini chopper) or a food processor, puree the chickpeas until smooth.
2. Preheat the oven to 375F.
3. In a large bowl mix the flour and baking soda. Set aside.
4. In another large bowl, beat the butter, sugars and applesauce using a mixer on low speed for a few minutes.
5. Add in the chickpeas, milk, vanilla and egg whites. Blend until smooth.
6. Add the dry ingredients and the chocolate chios and mix until the flour is just combined.
7. Drop generous TBSP's of dough onto a greased or non stick baking sheet.
8. Bake until the cookies are a nice golden brown, about 10-12 minutes.
9. Cool on the baking sheet for a minute or two before transfering to a wire rack to cool completely.