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| Dark Chocolate Cookies (Gluten Free, Vegan) |
"These healthy treats are rich in antioxidants."
Ingredients :
- 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
Instructions :
| Prep : 20M | Cook : 72M | Ready in : 42M |
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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.
Notes :
- I use a Blendtec® blender for this recipe.
- I make this recipe without the tofu at times, it's just as good with or without the tofu.
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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