Dunkable, Delectable Vegan Oil-Free Biscotti
As a nice Jewish girl, my Aunt Janet always made an amazing crunchy, twice-baked biscotti-like cookie we Jews call "Mandelbrot." But the basis of the original traditional recipe for it includes oil, eggs and white sugar...lots of each, so I abandoned any hope of creating a cookie like that once I went vegan and wanted to avoid eating animal foods, eating oil and cooking with oil.
So this recipe came about by accident as I was wanting to bake something the complete opposite...an almond pulp gooey chocolate bar thing. But I made so many alterations to the recipe that it went crunchy and this vegan miracle baby mandelbrot was born! Mazel Tov!
Vegan Cooking Level: Intermediate
1/2 cup + 2 tablespoons pure maple syrup, room temperature
1/4 cup ground flax seed (flax meal)
1 cup flour
1 cup rolled oats, ground to a meal
2 teaspoons ground cinnamon
1/2 teaspoon fine sea salt
1/2 cup mini dairy-free vegan chocolate chips (I use Enjoy Life mini chips) +1/3 cup for drizzle
1/2 cup creamy natural ground peanut butter
1/4 tsp almond extract
2 teaspoons vanilla extract
Step 1: Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
Step 2: Mix the syrup and flax meal in a cup with a fork and set aside for 10 minutes to gel/thicken up. Do not skip this step, as it is what acts as the "egg."
Step 3: In a large bowl, combine the flour, oats, cinnamon and salt and whisk well. Stir the ½ cup chocolate chips into the flour mixture.
TO MAKE A TEETHING COOKIE FOR BABIES (or a less sweet cookie for you that is great with tea): Simply omit the vegan chocolate chips and follow the rest of the recipe