These healthy treats are rich in antioxidants.

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Recipe Summary

prep:
20 mins
cook:
12 mins
additional:
10 mins
total:
42 mins
Servings:
72
Yield:
6 dozen cookies
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Ingredients

72
Original recipe yields 72 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

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  • 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.

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.

Nutrition Facts

45 calories; protein 1g 2% DV; carbohydrates 6.9g 2% DV; fat 1.6g 3% DV; cholesterolmg; sodium 52.9mg 2% DV. Full Nutrition