Dark Chocolate Cookies (Gluten Free, Vegan) Recipe

  • 1 1/2 cups hot water
  • 3 tablespoons chia seeds
  • 3 tablespoons flax seeds
  • 1 cup millet flour
  • 3/4 cup raw sugar
  • 3/4 cup cacao powder
  • 4 ounces tofu
  • 1/2 cup warm water
  • 1/2 cup agave syrup
  • 1/2 cup cacao nibs
  • 1/2 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
  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.