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Dark Chocolate Cookies (Gluten Free, Vegan)

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"These healthy treats are rich in antioxidants."
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42 m servings 45
Original recipe yields 72 servings (6 dozen cookies)


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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.


  • Cook's 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.
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 45 calories; 1.6 6.9 1 0 53 Full nutrition

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