I almost forgot tomorrow was Valentine’s Day. I had planned on posting an entirely different recipe until I realized that February 14th happened to be a short day away. Clearly I’m single. Also I’m not into sharing things with other people, especially days that revolve around me, so even when I haven’t been single for Valentine’s Day, I’ve been off it.
This weekend I was craving chickpea chocolate chip cookies. No, I’d never had one before – but I knew I was craving them (see above – clearly not pregnant). Luckily, I had some chickpeas left over from a Goop recipe (millet falafel) that I wasn’t into enough to make again.
After my first beet experiment, I am hooked on cooking with beets. I also remembered that most – if not all – healthy red velvet recipes involve beets for natural red food coloring. They’re also naturally sweet so no need to add sugar (if you’re a freak like me with a fear of refined sugar).
These cookies are full of protein and fiber – a great post-workout treat or middle of the day snack for some staying power. Much better than the cookies full of empty calories from butter and sugar! They’re also vegan and gluten free – and can easily be raw if you put them in the fridge to harden instead of baking them. Eat the batter. It literally won’t kill you (unless you have a nut/chickpea/beet allergy).
Vegan & Gluten Free Red Velvet Chocolate Chip Cookies
Makes 16 cookies
What you’ll need:
1 cup cooked chickpeas, rinsed
1/2 cup beets
1/3 cup almond butter
1/3 cup unsweetened carob chips
2 TBSP unsweetened almond milk
2 tsp vanilla extract
1 tsp baking powder
What to do:
Preheat oven to 350 F. Spray a cookie sheet with coconut oil or other non-stick spray.
Place chickpeas, beets and almond milk in food processor and mix until smooth.
Add almond butter, vanilla extract and baking powder and continue mixing.
Fold in carob chips with a fork.
Place spoonfuls of ‘dough’ onto cookie sheet about two inches apart.
Bake 12-15 minutes, until cookies begin browning on top.
Chat with me:
Healthiffing treats – worth it or just eat the real thing?