Healthy Red Velvet Gooey Butter Cookies (gluten free)

Directions

1. 1
   Add the kidney beans, roasted beet puree, almond milk and extracts to a blender or food processor and puree until smooth.
2. 2
   Add the erythritol and puree again. Scrape down the sides of the bowl and puree until everything is completely smooth (batter should be a bright fuchsia).Take the blender or food processor bowl off the machine, tightly cover with plastic wrap and refrigerate for 36 hours (I'm sure you can skip this, I just got really busy and couldn't bake for a while)Preheat the oven to 350 degrees Fahrenheit and line two cookie sheets with Silpats.Scoop the fuschia bean/beet batter out of the blender or food processor bowl and pour into a large bowl.In a small bowl, whisk together the cocoa powder, sorghum flour, baking powder and salt. Dump this over the fuschia bean/beet batter and whisk together well. The dough/batter should be as thick as a muffin batter, not thick like cookie dough or thin like cake batter.Scoop the cookie dough/batter and drop onto the prepared cookie sheets in neat circle "blobs." Tap the pan on the counter a few times to flatten/round out the cookies and bake for 15-18 minutes, or until the cookies are no longer wet or shiny looking. To check the doneness, lightly tap the center of the cookies, if they are mushy in the middle then bake them for another minute or two.
3. 3
   Let cookies cool ON THE PAN.
4. 4
   Lay a sheet of tin foil over the cookies and do not disturb them until they have cooled. Don't leave the cookies out otherwise they will dry out. If not serving them immediately, cover tightly with plastic wrap.