GUYS I am so freakin proud of these cookies.
They taste like regular chocolate chip cookies. No lie. Red velvet chocolate chip version obvs.
You want to know what’s hiding in these? No food coloring at all. You can’t get that deep or rich of a color with just food coloring. This is all on the most amazing little red veggies ever – beets.
So yeah there’s beets in here. And coconut oil. And agave. But here is the kicker.
Garbanzo bean flour. Or chickpea flour, depending on where you come from.
I had zero faith in this recipe to be honest. Using bean flour in a 1:1 ratio to flour? Uhhhh. And plus, I already knew that raw garbanzo bean flour tastes bad. Hint: don’t eat this batter raw. But baked up?
Get ready to be mind blown. Or maybe you’re not as easily impressed as me and you’ll just be like, this is a darn good cookie. Either way works for me. When you bite into these, the soft and chewy factor is akin to that of a brownie. Crackly tops? Covered. Melty chocolate chips? Got em. Melt in your mouth? You know it.
This recipe is a little more detailed than some others, simply because I had no idea what I was doing and really wasn’t sure this was going to turn out. If I can do it, you’ve totally and completely got this. Just be really careful to get exactly 1-1/4 cup garbanzo bean flour otherwise it will be too dense and the bean flavor is detectable.
PS Valentine’s Day perfection amiright?
No food coloring.
- ⅓ cup cooked beet puree (2 beets)
- ⅓ cup coconut oil, softened
- ¼ cup brown sugar
- ¼ cup agave
- ½ teaspoon apple cider vinegar
- ½ teaspoon pure vanilla extract
- 1-1/4 cup garbanzo bean flour
- ½ Tablespoon baking powder
- 2 Tablespoons cocoa powder
- ½ cup Enjoy Life chocolate chips + more for topping (opt)
- Preheat oven to 350.
- In a large bowl, whisk beet puree, coconut oil, brown sugar, agave, apple cider vinegar, and vanilla extract together. It's ok if there are a couple small clumps of coconut oil, but you want it to be mostly incorporated.
- Stir in garbanzo bean flour, baking powder, and coconut powder. The cookie dough will be very thick. Make sure to completely mix in the garbanzo bean flour.
- Fold in the ½ cup chocolate chips.
- Using a 1-2 Tablespoon cookie scoop (or your hands) roll dough into balls. Place 12 on a lightly greased cookie sheet. Sprinkle reserved chocolate chips on top, if desired.
- Bake for 9-10 minutes. Don't bake any longer than that. Remove from oven and let cool. You want to let them cool completely because there is a faint taste of beans when they're warm.
- Repeat step 6 with remaining cookie dough balls.
- For beet puree:
- Cut leafy ends off of the beets and scrub.
- Boil until soft and puree-able. This took about 35 minutes because I left my beets whole. Once I could stick a fork into the beet and it came out easily, I turned off the water and let the beets cool for a couple minutes.
- Place the beets in a food processor (I used my Ninja) and puree until smooth, about a minute. I added a Tablespoon of boiling water to help it puree.
- Store in refrigerator until ready to use.