Nothing coloring that creamy filling except for ripe, ripe strawberries.

You know what’s more awesome than sunflowers shooting, fig trees figgin’ and dahlias spurting forth from the warm Spring ground?  Soaking all of this goodness up while eating chocolate chip cookies stuffed with local strawberry creme.   I know!

Dreena Burton sure knows how to bake. These were amazing.

The cookie recipe is Dreena Burton’s and since it’s already xgfx, there’s nothing to do except whip up some creme stuffin’ while you wait for these to bake.  I love that the recipe only makes 13 cookies, which I think is the perfect amount.  Especially if you have decadent plans for them like I did.

The only modification made to the cookies was the use of superfine brown rice flour.  The filling was made from a standard coconut oil cream cheeze frosting:  Tofutti, coconut oil, vanilla, powdered sugar and the ripest strawberries.

xo kittee

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.

Ingredients:

• 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

Directions:

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.

Dunk!