About this recipe:These gluten free chocolate cookies are made with tofu, millet flour, cacao powder and cacao nibs, dried raspberries, flaxseeds and chia seeds. This mixture makes plenty so you will be able to freeze some batches.
Makes: 72 cookies
350ml hot water
3 tablespoons chia seeds
3 tablespoons flaxseeds
140g millet flour
145g demerara sugar
60g cacao powder
120ml hot water
120ml agave syrup
90g cacao nibs
55g ground almonds
1 teaspoon vanilla extract
1 teaspoon bicarbonate of soda
1 teaspoon salt
235ml freeze-dried raspberries
3 tablespoons cacao nibs, or to taste
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Method Prep:20min › Cook:12min › Ready in:32min
Preheat oven to 180 C / Gas 4. Line baking trays with baking paper.
Combine 350ml hot water, chia seeds and flaxseeds in a blender; let soak, about 10 minutes. Blend mixture until combined, about 1 minute.
Combine millet flour, demerara sugar, cacao powder, tofu, 120ml warm water, agave syrup, 90g cacao nibs, ground almonds, vanilla extract, bicarbonate of soda and salt in a large bowl. Fold in dried raspberries. Pour blended mixture over flour mixture; mix until well combined.
Use a small ice cream scoop or tablespoon to spoon cookie mixture onto baking sheets, leaving some space beside each one. Top each cookie with a few cacao nibs.
Bake in the preheated oven until firm, about 12 minutes. Transfer to wire cooling racks.