I don't typically enjoy peanut butter (I know, I'm insane, right?), but I am getting myself to eat more and more butter varieties including: sunflower butter, coconut butter, almond butter, and tahini. So I made these cookies adapted from my new favorite healthy food blog, Culinary Karma. Some of the recipe has been adjusted.
Ingredients:
1 cup of chickpeas
1 cup of milk (or milk substitute)
2 eggs
3 tbsp coconut oil
1 tsp vanilla extract
1/2 cup of coconut butter spread (coconut mixed with peanut butter)
1 1/4 cup almond flour
1/4 cup coconut flour
1/4 cup coconut sugar
1/2 tsp cinnamon
2 tsp baking soda
1/4 tsp seas salt
1/4 cup of chocolate chips

Preheat oven to 350.

In a blender, mix chickpeas, milk, eggs, oil, vanilla, and butter spread.

In a separate bowl, combine dry ingredients.

Pour your wet mixture into your bowl of dry ingredients and mix well.

Fold in your chocolate chips.

Put on baking sheet and bake for 15-20 minutes.

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Came across this interesting recipe one night and thought to myself, how can that be good? BUT, I tried it last night and I have to say they are quite tasty! They are vegan and gluten free (the original recipe is, because I ran out of a few things and had to replace them.
The hardest part by far was shredding the beets. They were messy for sure!
Check out the recipe from Kitchen to Nirvana.
I did a couple things differently from the original recipe:

• Didn't buy enough of each flour, so used a cup of each flour and 1/2 cup of white flour
• Didn't have enough honey left, so only added in 1 cup of honey and 1/4 cup sugar
• Didn't have non-dairy milk for the icing, so just used regular cow's milk

Hope you enjoy the recipe!

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