Dark Chocolate Cookies (Gluten Free, Vegan) recipe

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Ingredients

1 ½ cups hot water
3 tablespoons chia seeds
3 tablespoons flax seeds
1 cup millet flour
¾ cup raw sugar
¾ cup cacao powder
4 ounces tofu
½ cup warm water
½ cup agave syrup
½ cup cacao nibs
½ cup almond meal
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon salt
1 cup dried raspberries
3 tablespoons cacao nibs, or to taste

Nutrition Info

44.8 calories
carbohydrate: 6.9 g
cholesterol: : -
fat: 1.6 g
fiber: 1.4 g
protein: 1 g
saturatedFat: 0.5 g
servingSize: -
sodium: 52.9 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

  2. Combine 1 1/2 cups hot water, chia seeds, and flax seeds in a blender, let soak, about 10 minutes. Blend mixture on high until combined, about 1 minute.

  3. Combine millet flour, raw sugar, cacao powder, tofu, 1/2 cup warm water, agave syrup, 1/2 cup cacao nibs, almond meal, vanilla extract, baking soda, and salt in a large bowl. Fold in raspberries. Pour blended mixture over flour mixture, mix until batter is combined.

  4. Scoop batter out onto baking sheets. Top each scoop with a few cacao nibs.

  5. Bake in the preheated oven until firm, about 12 minutes. Transfer to wire racks to cool.

Recipe Yield

6 dozen cookies

Recipe Note

These healthy treats are rich in antioxidants.

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