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 caloriescarbohydrate: 6.9 gcholesterol: : -fat: 1.6 gfiber: 1.4 gprotein: 1 gsaturatedFat: 0.5 gservingSize: -sodium: 52.9 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Dark Chocolate Cookies (Gluten Free, Vegan)
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
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.
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.
Scoop batter out onto baking sheets. Top each scoop with a few cacao nibs.
Bake in the preheated oven until firm, about 12 minutes. Transfer to wire racks to cool.