Author Notes
Gluten Free & Vegan Chocolate Chip Biscotti —AnnieCate
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
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Preheat the oven to 350
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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.
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Stir in the oats, followed by the flour and the baking powder.
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Add 1 cup of the mini chocolate chips and blend till evenly distributed
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Line two 8x4 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.
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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).
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Once cooled, gently slice the loafs into 1/4-1/2 inch slices. Lay the slices out on a baking sheet.
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Bake the slices for 15 minutes at 350, until toasty golden.
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Dunk your heart out.
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