Dark Chocolate Cookies (Gluten Free, Vegan)

ChrissyintheKitchen

"These healthy treats are rich in antioxidants."
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Ingredients

42 m servings 52 cals
Serving size has been adjusted!
Original recipe yields 72 servings

Nutrition

  • Calories:
  • 52 kcal
  • 3%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 53 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Cook's Notes:
  • I use a Blendtec(R) blender for this recipe.
  • I make this recipe without the tofu at times, it's just as good with or without the tofu.

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