This biscotti is just like a chocolate chip cookie… except it won’t fall apart if you decide to dunk it into your cuppa Joe.
- 1/4 cup olive oil
- 3/4 cup organic granulated sugar
- 1 tsp vanilla extract
- 2 flaxeggs (2 tbsp flaxseed meal mixed with 4 tbsp water)
- 1/4 cup almond flour
- 1 cup sorghum flour
- 3/4 cup potato starch
- 1 tsp xanthan gum
- 1/2 tsp salt
- 1 tsp baking powder
- 1 cup vegan chocolate chips
Preheat oven to 300 °F. Line a cookie sheet with parchment paper or a silpat mat.
Combine olive oil, sugar, vanilla and flaxeggs together into smooth mixture.
In separate smaller bowl, combine the almond flour, sorghum flour, potato starch, xanthan gum, salt and baking powder. Sift together to mix all the flours together really well.
Gradually add the flour mixture to the wet ingredients until a stiff dough forms. It may appear crumbly at first, but keep mixing until you have a very thick dough.
Add in chocolate chips.
Divide dough into two balls and place onto parchment paper. Use your hands to shape each ball into a loaf, about 2″ x 10″ each.
Bake in preheated oven for 35 minutes. Remove from oven and let cool.
Increase oven temp to 375 °F. Once loaves have cooled, carefully cut diagonally to make long cookies.
Place on opposite side that they were baking on as a loaf, and bake in preheated oven for about 8 minutes.
Remove from oven and let cool completely. They will get nice and hard and biscotti-like.