Red velvet cake meets the classic chocolate chip cookie for the perfect Valentine's treat.
A note from Chef Ivan:
I love simple but delicious recipes and this one can be done in minutes. You can make several batches, freeze them, and use them later. This recipe is also very versatile, you can eat them raw or cooked, it doesn't matter! The batter would also make great bite sized energy balls.
8 large cookies
Chef Ivan Castro
- 1 can chickpeas
- 1 scoop Double Chocolate Iron Vegan Sprouted Protein
- 1 Tbsp beetroot powder
- 2/3 cup peanut butter (or any nut or seed butter)
- 4 Tbsp maple syrup
- 2 Tbsp aquafaba
- 1 ¼ tsp baking powder
- 1 pinch salt
- 150g vegan chocolate chips
- Preheat the oven to 350°F. Prepare a baking sheet with parchment paper.
- Add all ingredients, except the chocolate chips, to a food processor until you have a thick dough and the red-ish color is even.
- Transfer the dough to a bowl and fold in the chocolate chips.
- Put the dough in the fridge for 15 mins (this makes it way easier to work with).
- Fill a cookie scoop with dough, scrape the excess off by using the edge of the bowl, then press and release onto the baking sheet. Repeat. Lightly press tops of cookies with a spatula to flatten slightly.
- Bake them for 15 mins. Let the cookies cool on the baking sheet for 5 mins and then transfer to a wire track to cool. Enjoy!!
Aquafaba is the liquid/juice in a can of beans and in this case, we are using chickpeas. You can make your own aquafaba by cooking chickpeas from scratch.
You can substitute the nut butter for any butter; however, I don’t recommend use pumpkin seed since that one is a bit dark and the color might be not that red. Flavour and nutrient wise it would be fantastic!