Dark Chocolate Cookies (Gluten Free, Vegan)

• 1 1/2 cups hot water
• 3 tablespoons chia seeds
• 3 tablespoons flax seeds
• 1 cup millet flour
• 3/4 cup raw sugar
• 3/4 cup cacao powder
• 4 ounces tofu
• 1/2 cup warm water
• 1/2 cup agave syrup
• 1/2 cup cacao nibs
• 1/2 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

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.

water, chia seeds, flax seeds, millet flour, sugar, cacao powder, tofu, water, syrup, cacao nibs, almond meal, vanilla, baking soda, salt, dried raspberries, cacao nibs

Taken from www.allrecipes.com/recipe/246477/dark-chocolate-cookies-gluten-free-vegan/ (may not work)