Ingredients
Scale
Biscotti:
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 tsp vanilla extract
- 1/2 cup (8tbsp) vegan butter, room temperature
- 2 tbsp ground flax
- 6 tbsp water
- 1 cup Lily’s Sweets stevia sweetened chocolate chips
Other:
- 2/3 cup Lily’s Sweet’s Chocolate Chips
- 1 tbsp coconut oil
Instructions
- Combine the ground flax and water and allow to thicken
- Beat together the vegan butter and sugars until light and fluffy
- Add in the vegan eggs and vanilla and mix until well combined
- In a separate bowl, whisk together the dry ingredients: flour, baking powder and salt
- While the mixer is on low, slowly add in the dry ingredients in segments (3)
- Once everything is just combined, fold in the the chocolate chips
- Form the dough into an approximate 3?x16? log on a parchment paper lined baking sheet
- Bake at 350°F for 25-30 minutes or until it’s a light golden color
- Remove the biscotti log from the oven and allow to cool for 30 minutes on counter or place in freezer and chill for 15.
- Reduce the oven temp t o 325°F
- Slice the biscotti into slices of desired thickness (you can get up to 15 slices) and then lay the slices cut side down on the parchment lined baking sheet
- Bake for an additional 8-10 minutes to yield softer biscotti. If you want hard keep the temp at 350 degrees and bake for 10 mins.
- Allow to fully cool. Combine chips and coconut oil in a microwave safe bowl. Melt for 1 minute, combining after every 15 seconds until fully melted. Repeat if needed. Dip cooled biscotti’s in chocolate and allow to set.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1