Sexy Beet Red Velvet Cookies
These cookies got their names because they fulfill my wildest sweet tooth fantasies: rich, velvety with a hint of dark chocolate. After a long week, my taste buds were looking for trouble on a Friday evening when I came across this idea.
If you ask my opinion, I think we need to set realistic expectations for red velvet treats. Their scrumptious looks can set you up for disappointment and I had fell for their looks many times in the past. Tempted, but I had my doubts: beets and chickpeas? Major red flags.
I was in a playful mood and I wanted to find out how it all unfolded. I decided to flirt with this idea. As it turn out, it blew my mind, in a good way. These cookies made me guilty keeping them all to myself. No one had any idea what was in these cookies. My friends claimed they find these cookies SO good with a hint of mystery.
You can substitute the chickpea flour with brown rice flour but I suggest you stick with the original recipe and feel the “hint of mystery” for yourself.
What is special about these cookies and why should you trust your heart with them?
Turns out beets are not the heart-breaking type, in fact, they contain powerful antioxidants that destroy free radicals and reduce inflammation. Some of these antioxidants are betalains and polyphenols, which are protective for the heart (definitely not a heart-breaker) and aid the detoxification of the liver.
Also known as garbanzo beans, they provide our bodies with a good dose of fibre and antioxidants. The special blend of fibre is especially nourishing for your gut flora. And a study has shown chickpea is effective in reducing cholesterol and triglyceride levels.
What is on your mind right now? If you are seeking for some good company for your sweet tooth, find out for yourself.
Sexy Beet Red Velvet Cookies
Sweet, rich, moist and alluring with a hint of dark chocolate. These cookies are the perfect healthy-decadent treat.
1/2 cup cooked beet puree (2 small beets)
1/4 cup coconut oil, softened
1/2 cup coconut flour
1-1/2 cup chickpea (garbanzo bean) flour
1/2 coconut palm sugar
2 tbsp cocoa powder
1/2 cup of coconut milk plus 2 tablespoon for blending beets
½ tsp apple cider vinegar
½ tsp pure vanilla extract
½ tsp baking powder
½ cup mini dark chocolate chips
Steam skinned beet chunks for 15 min till softened and puree the beet with 2 tablespoons of coconut milk till smooth.
Preheat oven to 350F.
In a large bowl, mix together beet puree, coconut oil, palm sugar, vanilla, apple cider vinegar and coconut milk. Incorporate the ingredients till you reach a creamy smooth consistency.
In another bowl, whisk together these dry ingredients: coconut flour, chickpea flour, cocoa powder, baking powder.
Fold in the dry ingredient mixture into the puree mixture and add in 1/2 cup chocolate chips. Mix well.
Roll the dough into 2 tablespoon balls and place them onto two lightly greased cookie sheets.
Bake for 10 min till the bottom of the cookies turns slightly golden brown.
Cool slightly and enjoy the magic!
This idea is inspired by thesweet-toothlife.com "You Can't Beet These" cookies. Keep refrigerated for up to a week.