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