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Ingredients

1 ½ cups hot water 3 tablespoons chia seeds 3 tablespoons flax seeds 1 cup millet flour ¾ cup raw sugar ¾ cup cacao powder 4 ounces tofu ½ cup warm water ½ cup agave syrup ½ cup cacao nibs ½ 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

Nutrition Info

44.8 calories carbohydrate: 6.9 g cholesterol: : - fat: 1.6 g fiber: 1.4 g protein: 1 g saturatedFat: 0.5 g servingSize: - sodium: 52.9 mg sugar: 3.8 g transFat: : - unsaturatedFat: : -

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.

6 dozen cookies

These healthy treats are rich in antioxidants.