Author Notes: Gluten Free & Vegan Chocolate Chip Biscotti —AnnieCate
Makes: 32-48
Ingredients
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3
flax eggs
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1/3
cup melted coconut oil
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1 1/2
tablespoons vanilla
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1
teaspoon cinnamon
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1
teaspoon kosher salt
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2/3
cup brown sugar
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3
tablespoons white sugar
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3
tablespoons maple syrup
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2
cups sifted gluten free flour
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1
cup rolled oats
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1
teaspoon baking powder
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1 1/4
cups mini vegan chocolate chips, divided
Directions
- Preheat the oven to 350
- Combine the flax eggs, the coconut oil, the vanilla, the cinnamon, the kosher salt, the dark sugar, the white and the maple syrup. Stir till an even consistency is reached.
- Stir in the oats, followed by the flour and the baking powder.
- Add 1 cup of the mini chocolate chips and blend till evenly distributed
- Line two 8×4 loaf pans with parchment paper. Divide the dough in two parts and pat gently and evenly into the loaf pans. Sprinkle the remaining chocolate chips over top of the dough.
- Bake for 20 minutes at 350. Allow to cool completely (if you’re busy, you can even walk away and just do the next part the following day).
- Once cooled, gently slice the loafs into 1/4-1/2 inch slices. Lay the slices out on a baking sheet.
- Bake the slices for 15 minutes at 350, until toasty golden.
- Dunk your heart out.
Photo by AnnieCate