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Ingredients

1 cup warm water 3 tablespoons flax seeds ¾ cup agave nectar 2 (1 ounce) squares unsweetened chocolate, chopped 1 teaspoon vanilla extract 1 cup rye flour ¾ cup cacao nibs ¾ cup cacao powder ½ cup brown rice flour ½ cup walnuts 1 tablespoon lecithin 2 teaspoons baking powder ½ teaspoon salt

Nutrition Info

143.4 calories carbohydrate: 19 g cholesterol: : - fat: 7.4 g fiber: 4.9 g protein: 2.1 g saturatedFat: 2.5 g servingSize: - sodium: 96.4 mg sugar: 8.3 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Combine water and flax seeds in a small bowl. Let stand, 5 to 10 minutes.
Pour water and flax seeds into a blender. Add agave, unsweetened chocolate, and vanilla extract, blend on high speed until combined.
Mix rye flour, cacao nibs, cacao powder, brown rice flour, walnuts, lecithin, baking powder, and salt together in a large bowl. Pour in water mixture, mix well until dough is combined.
Drop spoonfuls of dough 2 inches apart on the lined baking sheet.
Bake in the preheated oven until edges are set, 10 to 12 minutes.

24 cookies

Rich vegan chocolate cookies. Not very sweet but lots of chocolate taste!