Looking for a new twist to your chick pea cookies? This is a sweet and pretty treat without sacrificing your healthy diet.
PB&J is such a common combo and is liked by everyone. If there is an allergy to peanuts, try almond butter.
These cookies are not crispy or chewy, but more like cookie dough—a very desirable trait.
Makes 24 small cookies or 18 medium
1 (15 ounce) can chick peas, drained or just under 2 cups cooked chick peas
1/2 cup organic peanut butter
1/4 cup agave nectar
2 teaspoons stevia
1 organic egg
1 teaspoon baking powder
1 tablespoon beet juice (made from fresh beets)
4 teaspoons raspberry fruit spread
1/4 cup vegan mini dark chocolate chips (Such as Enjoy Life mini chips) (optional)
Preheat oven to 350 degrees F.
Put chick peas, peanut butter, agave, stevia, egg, and baking powder in food processor. Process until smooth. Scoop 3/4 of the batter into a medium bowl. Set aside.
Add beet juice and fruit spread to the remaining 1/4 of dough; process until smooth once again.
Fold pink dough into top of plain dough for a few turns. If adding chips, sprinkle on top of dough.
Drop by spoonfuls onto parchment lined baking sheet, or lightly greased cookies sheet. Bake for 10 minutes or until cracks have started to appear on top.