- 1 cup warm water
- 3 tablespoons flax seeds
- 3/4 cup agave nectar
- 2 (1 ounce) squares unsweetened chocolate, chopped
- 1 teaspoon vanilla extract
- 1 cup rye flour
- 3/4 cup cacao nibs
- 3/4 cup cacao powder
- 1/2 cup brown rice flour
- 1/2 cup walnuts
- 1 tablespoon lecithin
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Combine water and flax seeds in a small bowl. Let stand, 5 to 10 minutes.
- Pour water and flax seeds into a blender. Add agave, unsweetened chocolate, and vanilla extract; blend on high speed until combined.
- Mix rye flour, cacao nibs, cacao powder, brown rice flour, walnuts, lecithin, baking powder, and salt together in a large bowl. Pour in water mixture; mix well until dough is combined.
- Drop spoonfuls of dough 2 inches apart on the lined baking sheet.
- Bake in the preheated oven until edges are set, 10 to 12 minutes.